Traeger Smoked Trout
Making Traeger Smoked Trout is the first step in SOOOO many yummy recipes!
Smoked trout is very similar to smoked salmon, so using it in place of the salmon in recipes like Smoked Salmon Dip and Smoked Salmon Sandwiches is perfect.
I also highly recommend Smoked Trout Dip and Smoked Trout Eggs Benedict!
It’s also a great pizza or flatbread topping, tossed with alfredo pasta, or add it to wraps and salads.
Once you make it, store covered in the fridge for a week until ready to use.
How to make Traeger Smoked Trout
It does take some time and planning ahead, but also an easy recipe to follow with literally only THREE ingredients.
I have almost 2 pounds of boneless, skinless trout fillets.
Plus my kosher salt and brown sugar.
In a bowl combine 1/2 cup brown sugar with 1/4 cup kosher salt.
Then spread a thin layer on a baking sheet or flat container.
Place the trout over this mixture, then completely cover the trout with the rest.
Next cover and place in the fridge for 10 to 12 hours.
Remove the trout and brush all of the dry brine mixture off of the fish.
Place on a tray or cutting board for at least 2 hours.
Next stop is the Traeger or smoker.
Simply set it to 180 degrees, and if you have a super smoke option go ahead and turn that on.
And let the trout smoke for 2 to 2 1/2 hours.
Perfect every time… Traeger Smoked Trout will be the star of so much yumminess that you make with it!
I, of course, had to sample some before putting it in the fridge.
So yummy on it’s own, but I literally cannot wait to make some Smoked Trout Dip soon!
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If you like Traeger Smoked Trout, you might also like these recipes…
Traeger Scalloped Gruyere Potatoes
Grilled Gremolata Shrimp Skewers
Traeger Pineapple Sunshine Pig Shots
Smoked Old Bay Shrimp
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Traeger Smoked Trout
Equipment
- Traeger/Pellet Grill
- Smoker
Ingredients
- 1/2 cup brown sugar
- 1/4 cup kosher salt
- 1 1/2 to 2 pounds trout fillets (mine were skinless steelhead trout)
Instructions
- In a small bowl mix together the brown sugar and kosher salt. Spread a thin layer in a casserole dish.
- Place the trout (skin side down if your fillets have skin) in the dish over the brown sugar and salt. Cover the trout with the rest of the brown sugar and salt. Cover and refrigerate 10 to 12 hours.
- Remove the trout from the fridge and pat it dry very well, brushing the brown sugar and salt off of it. Set the trout on a cutting board or tray for 2 hours to let it air dry (do not skip this part).
- Set the Traeger or smoker to 180 degrees. Place the trout down on the grate for 2 to 2 1/2 hours.Note: If your Traeger has the Super Smoke setting, turn that on.
- Use in recipes like dip, sandwiches, eggs benedict, and pasta (recipe links in post above). Store in the fridge, covered, for up to a week.
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