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–+ servings
A hand holding a piece of glazed, cooked salmon with crispy skin, above a plate filled with more salmon and smoked trout, set against a bright pink background.
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Tender Smoked Rainbow Trout (Pellet Smoker)

Prep Time: 10 minutes
Cook Time: 2 hours 30 minutes
Marinade Time: 12 hours
Yield: 8 servings
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This recipe for smoked trout on a pellet smoker, like a Green Mountain Grill or Traeger, will help you achieve the most fall-apart tender smoked fish.

Ingredients
  

  • 1/2 pound rainbow trout
  • 1/2 cup brown sugar
  • 2 tbsp kosher salt
  • Freshly cracked black pepper

Equipment

Instructions
 

  • Using a sharp knife, cut the trout into squares about 3 inches by 3 inches.
  • To make the brine, mix together the kosher salt and brown sugar in a large bowl with lid.
    A clear glass bowl filled with light brown sugar sits on a pink textured surface, ready to complement dishes like smoked trout.
  • Add the trout to the brine and toss to coat the fish completely in the brine.
    A glass bowl filled with orange chunks coated in brown sugar and smoked trout sits on a bright pink surface.
  • Add the lid and let sit in the refrigerator for 6-24 hours. The brine will become liquidy, this is normal. Stir every 6 hours.
    A glass bowl filled with chunks of salmon and smoked trout marinating in a dark sauce, placed on a bright pink surface.
  • When ready to smoke, preheat your pellet smoker on the lowest temperature possible. This is typically 150 degrees F.
  • Arrange the brined trout on a tray and season with freshly cracked black pepper.
    Raw salmon pieces and smoked trout arranged on a foil-lined baking tray, with a pink background underneath.
  • Place the trout, skin side down, on the grates of your smoker near the door of the smoker. Prop the door of the smoker a couple of inches. I use a folding chair to do this.
    Close-up view of a metal barbecue grill, showing the side handle and part of the smoker door, with light and shadows falling on the outdoor concrete—perfect for preparing smoked trout.
  • If your trout is less than an inch thick, smoke for 1.5-2 hours, until it flakes easily. If an inch thick or more, smoke for 2-2.5 hours, until it flakes easily.
    Several pieces of seasoned salmon are grilling on a barbecue, with visible grill marks and char on the grates. The fish has a reddish coating, likely from spices or marinade, reminiscent of smoked trout preparation.
  • Remove from the smoker and let cool. If you're planning to eat within 1 week, add to a zipper top bag or tupperware container and refrigerate. If planning to eat at a later date, vacuum seal and freeze.

Notes

The brine of brown sugar and kosher salt is a 4:1 ratio. If using a pound of meat, I do 1 cup of brown sugar and 1/4 cup kosher salt. Scale as you need!
This is delicious eaten on its own, but if you're looking for something different, try it in place of salmon in my Easy Salmon Chowder.
Cuisine: American
Course: Snacks
Author: Chelsea Cole
Calories: 86kcal, Carbohydrates: 13g, Protein: 6g, Fat: 1g, Saturated Fat: 0.2g, Polyunsaturated Fat: 0.4g, Monounsaturated Fat: 0.3g, Cholesterol: 17mg, Sodium: 1757mg, Potassium: 155mg, Sugar: 13g, Vitamin A: 18IU, Vitamin C: 1mg, Calcium: 31mg, Iron: 0.3mg
Did you make this recipe?Mention @chel.seacole on Instagram or tag #aducksoven.