Smoked Red Trout

Main Dish

Check out our new seasonings here



  • Red trout, fillets
  • Kosher salt
  • Olive oil
  • Seasoning of choice (we did three – garlic herb, smoky Cajun and lemon pepper)
  • Fresh lemons, cut into slices


  • Lightly line a baking sheet with kosher salt. Lay fillets on pan, skin side down.  Lightly salt the flesh side and cover with plastic wrap.  Place in refrigerator for 30 minutes.
  • Set smoker to 200 degrees.
  • Remove fillets from baking sheet, rinse fish thoroughly and place on a baking rack. Note:  We like to place the whole baking rack in the smoker in efforts to not have your fish stick.
  • Blot the fish with a paper towel to remove moisture. Coat the flesh with olive oil and add your favorite seasoning.  Note:  I would recommend a seasoning with low or no salt since the fish already absorbed some from the brine.
  • Place fish in 200 degree smoker until the internal temp reaches 145 degrees.
  • Drizzle on some fresh lemon juice and enjoy!

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