Smoked Steelhead Trout (Salmon)

Smoked Steelhead Trout (Salmon)

7 Reviews 1 Pic
  • Prep

    10 m
  • Cook

    5 h
  • Ready In

    13 h 40 m
SHADOWS1
Recipe by  SHADOWS1

“Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes.”

New! Find ingredients on sale

  • Tap On Sale, then swipe through different local stores.

  • Look through the ingredients list for store discounts!

This feature is in beta testing. Thanks for your patience as we improve it!

Your ingredient has been saved! Go to Shopping List.

Ingredients

Adjust Servings

Original recipe yields 6 servings

ADVERTISEMENT

Directions

  1. Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
  2. Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.
  3. Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.
  4. Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
  5. Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.

Share It

Reviews (7)

Rate This Recipe
kitchenbitch
35

kitchenbitch

smoking times seemed a bit excessive so I used my common sence and cut it back to about 4 hours like it said in the recipe... turned out real good!

LINDA MCLEAN
24

LINDA MCLEAN

I've never had Steelhead trout before and it was delicious. I don't know how long my hubby smoked the salmon, but the brine was great and the fish came out perfectly. A couple days in the fridge really brought out the flavors. Thanks!

JustBenCookin
21

JustBenCookin

Try using pecan hulls in your smoker. I just did a few rainbow trout filets and smoked them using ONLY pecan hulls. They are fantastic and you really get the pecan flavor.

More Reviews

Similar Recipes

Barbequed Steelhead Trout
(95)

Barbequed Steelhead Trout

Smoked Salmon Pasta with Scotch
(22)

Smoked Salmon Pasta with Scotch

Mom's Smoked Salmon Fried Rice
(20)

Mom's Smoked Salmon Fried Rice

Steelhead Trout Bake with Dijon Mustard
(17)

Steelhead Trout Bake with Dijon Mustard

Alder Plank Smoked Salmon
(11)

Alder Plank Smoked Salmon

Smoked Salmon Cheesecake
(14)

Smoked Salmon Cheesecake

Nutrition

Amount Per Serving (6 total)

  • Calories
  • 203 cal
  • 10%
  • Fat
  • 10.1 g
  • 16%
  • Carbs
  • 1.3 g
  • < 1%
  • Protein
  • 25.5 g
  • 51%
  • Cholesterol
  • 126 mg
  • 42%
  • Sodium
  • 18956 mg
  • 758%

Based on a 2,000 calorie diet

Top

<

previous recipe:

Barbequed Steelhead Trout

>

next recipe:

Smoked Salmon Sliders with Garlic Aioli