Smoked trout is super versatile! This simple Sip Bite Go smoke trout recipe will leave you with some tasty seafood that you can enjoy stand alone or turn into a smoked trout dip or smoked trout chowder. Slice your filets and let’s get smoking!
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Why smoked trout is so great to make…
- Simple smoked fish seasoning – use blackening seasoning, a BBQ rub you love, or just salt and pepper.
- It’s quick! Smoked trout filets should only take about 30 minutes to finish.
- Very versatile! When you are smoking fish, you can turn it into many dishes, like a smoked trout dip or make a smoked trout chowder as examples.
New to smoked food recipes and Traeger recipes? See my step by step video for beginners (scroll to bottom of page).
Ingredients
Here’s what you need to make smoked trout…
- 1 LB trout filets (about 3-4 rainbow trout filets)
- Blackening seasoning (or any bbq rub you’d like)
See the best game day smoker recipes…
How to smoke trout
Now I’ll walk you through it…
Quick look at smoked trout
- Preheat the smoker to 225 degrees F and prepare trout with blackening seasoning.
- Smoke trout for about 30 – 35 minutes at 225 degrees F (on foil).
- Finish smoking trout and remove from the smoker when the internal temperature reaches 140 – 145 degrees F.
- Rest and enjoy!
Detailed recipe steps
- Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 225 degrees F.
- Prep trout filets for smoking. Pat dry with a paper towel.
- Prepare a foil “boat” or tray for the smoked trout fillets to rest on while smoking (I feel they retain more moisture than smoking trout directly on grill grates). Place trout on foil (cut side up, skin down) and leave uncovered.
- Season trout with blackening seasoning or any BBQ rub you’d like, or just salt if you want, on the cut side.
- Smoke trout in foil boat.
- Continue smoking rainbow trout until done.
- Remove trout from the smoker when the internal temperature of smoked trout reaches 140 – 145 degrees F as measured with an internal read thermometer.
Serve with smoked potatoes or smoked mac n cheese…
FAQs
Smoking lake trout filets in a pellet smoker at 225 degrees F will take about 30 minutes to finish. You’re looking for an internal temperature of 140 – 145 degrees F.
You eat smoked trout in a variety of ways. In this recipe, we ate it as a stand-alone meal. If you want to be creative, you can make a smoked trout dip by mixing some sour cream, cream cheese, onion powder, kosher salt and pepper together. Toss in your smoked trout and mix to combine.
Alternatively, you could eat smoked trout in the form of smoked trout chowder. Make a simple chowder and then toss in smoked trout to finish. It will be delicious on those colder days!
Again, you can enjoy smoked trout directly off the smoker or turn it into a trout dip, trout chowder, smoked trout sandwich as another option or smoked trout salad for something a little lighter.
I like to serve smoked trout filets with some fresh couscous. The flakiness of the trout paired with the lightness of garlic couscous is the perfect flavor combo. YUM!
A lot of things go with smoked trout. Perhaps you could make a seafood platter and serve it with smoked salmon, smoked shrimp, smoked scallops…etc. I think any type of rice would be a great side pairing to go with smoked trout.
If you want to experiments with flavoring trout, try a brine. Brining trout recipes can differ, but you can mainly brine trout one of two ways.
You either dry brine or wet brine it. When you dry brine, you will want to combine a mix of salt, sugar (brown) and pat onto the trout.
Let it rest in the fridge for 6- 8 hours if you have the time. If you wet brine trout, you will include some sort of liquid like water in addition to the other ingredients.
More Tasty Grill + Smoker Recipes
- Smoked mac and cheese
- Smoked cream cheese
- Smoked brisket flat
- 321 ribs
- Beer can chicken on the smoker
- Smoked wings
- Smoked tomahawk steak
- Traeger tri tip
- Smoked turkey breast
- Smoked turkey legs
- Whole smoked turkey
- Smoked Traeger pizza
- Smoked onion rings
- Traeger smoked ham
- Smoked whole chicken
- Smoked jalapeno poppers
- Smoked corn on the cob
- Traeger beef ribs
- Smoked leg of lamb
- Smoked shrimp
- Grilled chicken wings
- Grilled skirt steak
- Flank steak marinade
- Grilled potato wedges
- Smoked pulled pork
- Want more? See my lineup of easy smoker recipes
See this Traeger Flatrock grill review.
See my favorite smoker tools and seasonings in my Amazon Storefront.
Meat thermometer recommendations
Every home chef needs a reliable meat thermometer to cook food perfectly.
On Sip Bite Go, you’ll often see me using:
- Meater thermometer – a fancy wireless thermometer that connects to a phone app – gifted to me from a Traeger partnership.
- ThermoPro digital thermometer – which has a wire that connects the thermometer to a display box outside the oven/grill.
It’s like being psychic! The great thing about either of the thermometers above is that I don’t have to take the food out of the oven to know the temperature.
How to use ‘em… What I do is stick the digital thermometer in steak, pork, chicken, whatever… Then put the food in the oven, on the smoker, or grill.
While the meat cooks, it reads the temperature so I know exactly what temp meat is as it’s cooking. Without having to take it out and check. It’s really difficult to overcook food when you know exactly what temp it is inside!
Are you a foodie, too?
Hey home chefs, hope that answers all your questions about smoking trout.
See how to get more smoke flavor from your favorite Traeger dishes…
Connect…
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- Browse the Sip Bite Go recipe collection
Traeger Smoked Trout Recipe | Sip Bite Go
Ingredients
- 1 lb trout filets about 3-4 rainbow trout filets
- 1.5 tbsp blackening seasoning or any bbq rub you’d like
Instructions
- Preheat Traeger Grills or Pitt Boss or whatever pellet grill you’re using to 225 degrees F.
- Prep trout filets for smoking. Pat dry with a paper towel.
- Prepare a foil “boat” or tray for the smoked trout filets to rest on while smoking (I feel they retain more moisture than smoking trout directly on grill grates). Place trout on foil (skin side down) and leave uncovered.
- Season trout with blackening seasoning or any BBQ rub you’d like, or just salt if you want, on the filet side.
- Smoke rainbow trout on foil in the pellet smoker until done (for about 30 minutes).
- Remove trout from the smoker when the internal temperature of smoked trout reaches 140 – 145 degrees F as measured with an internal read thermometer.
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