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Smoked Trout

The preparation time for this smoked trout recipe is less than 5 minutes, and the Memphis will do the rest. It will take about 2 hours for the fish filets to reach temperature, so you can sit back and relax while it's cooking. We usually select a milder tasting pellet like pecan or apple for this smoking job; one that allows the delicate taste of trout to shine through. Serve each filet with a few lemon wedges and salad for a light meal, or add some Roasted Rosemary Potatoes if you want something more.
Preparation
1. Pre-heat the Memphis Pellet Grill to 225 F

2. A properly prepared fish filet will have the pin bones removed, but I always check for them by rubbing my fingers along the center of each filet. They are small and one or two is sometimes missed. Use tweezers or small needle-nose pliers to remove any pin bones you find.

3. Make the rub by mixing the brown sugar, salt, oregano, thyme, onion powder, chili powder and pepper. Pat the rub into the top surface of each trout filet.

4. Place the prepared filets on the lower rack of the Memphis and close the lid. Smoke the fish until the filet’s internal temperature reaches 140 F. This will take from 1 ½ - 2 hours depending on the thickness of your trout filets.

5. Serve with lemon wedges on the side.

Ingredients
2 Tbsp brown sugar
1 ½ tsp kosher salt
1 tsp dried oregano
½ tsp dried thyme
½ tsp onion powder
½ tsp chili powder
¼ tsp freshly ground black pepper
4 trout filets – skin on one side, (2 lbs)
Lemon wedges
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