Traeger Smoked Trout
This Traeger Trout recipe is a simple and delicious way to smoke trout yourself at home. Perfect for a weeknight dinner, a cookout or to impress at a dinner party. Make sure you pair with some good side dishes.
Equipment
- Traeger Grill
Ingredients
- 2.2 lbs trout fillet
- 1½ cups brown sugar
- ¾ cup salt
- 2 tablespoons chopped fresh dill
- 1 tablespoon ground black pepper
- 1 tablespoon onion powder
Instructions
- Combine water, salt, brown sugar, black pepper, and soy sauce in a large container that will be able to fit your fillets.
- Whisk these ingredients together until the sugar dissolves.
- If you're using a full trout, you'll want to butterfly-cut each trout down the tail and then spread it out as you want the fish to lie flat when being smoked on the grill.
- If you're using trout fillets, you can leave them as is.
- Place the trout into the brine, positioning them in a way that covers them in the liquid completely.
- Cover the container and place it in the refrigerator. You'll want to let the trout brine in the liquid for 60 minutes.
- Make sure to turn the trout over halfway through the brining time.
- After the hour of brining time, remove the fish from the container and pat dry with a paper towel.
- It would help if you got both sides dry before putting them onto the grill.
- You can now fill your smoker with fresh wood pellets of your choice. After this, preheat your smoker to 225°F for 10-15 minutes with the lid closed.
- Once preheated, brush vegetable oil over the grill grates with a brush which will help the fish skin to not stick to the grill.
- Place the dry trout onto the grill, with skin side down. Close the lid.
- Smoke for approximately 1.5-2 hours until the fish starts to flake and turns opaque in color.
- Remove the trout from the smoker once they are done, transferring them to a baking sheet.
- De-bone the fish if using a whole trout and drizzle some lemon juice on the fish.
- Pair the fish with some delicious sides and your dish is ready to be served!