Use your frozen trout or your freshly caught trout to make this delicious Pellet Grill Smoked Trout, easy to cook up in just a few minutes!
Do you love to fish this time of year and catch a lot of trout? It is one of the most popular fish to catch around our area, so I thought it was best to show how easily you can smoke trout and make a delicious meal with it!
This smoked trout will be made on the pellet grill; however, you can also make it on a traditional smoker. The trout will be glazed or soaked in a brine before adding it directly to the grill grates.
What ingredients do you need to smoke trout?
- Trout Fillets
- Soy Sauce or Gluten-Free Soy Sauce
- Worcestershire Sauce
- Brown Sugar
- Grated Ginger
- Garlic
Along with these ingredients, we like to serve ours with freshly squeezed lemon juice and homemade tartar sauce. Smoked Trout pairs wonderfully with coleslaw too.
What type of wood pellets should you use?
Any wood pellets can be used for this recipe, a few good options are hickory or cherry wood pellets. We prefer to use a blend of wood pellets with a variety of different flavors.
Remember that the pellets you choose will directly enhance the flavor of your smoked trout.
Can you use frozen trout fillets?
If your trout is frozen, carefully rinse each fillet under cold water to release any ice and lightly defrost it. Then, it can be cooked per the instructions using the brine and smoking methods.
Tips for Making Pellet Grill Smoked Trout:
The ingredients for the glaze or brine can be combined in a Ziploc Bag, then the trout can be added to the bag.
Once it’s in the bag, seal the bag and shake it up to coat the trout. Place the bag flat or even in a pan so that all trout fillets are getting coated with the glaze, and then store in the refrigerator for 2-3 hours. This will allow that trout time to soak up the flavor.
Warm the pellet smoker to 250 degrees F when ready to smoke the trout. Place the trout directly on the grill grates, skin side down, and close the lid. Let the trout smoke for 1 hour to 1 1/2 hours or until the internal temperature reaches at least 145 degrees F. This is going to vary a bit based on the heat your smoker puts off and the thickness of the trout.
Once the internal temperature is reached, carefully remove the trout and serve.
How can you store leftovers?
Smoked trout is best eaten fresh; however, if you do need to store leftovers they can be stored in an airtight container in the fridge for up to 3 days.
When ready to reheat, microwave on a microwave-safe plate for 1-2 minutes.
Now it’s time for this easy recipe next time you go fishing enjoying this Pellet Grill Smoked Trout!
Pellet Grill Smoked Trout
Ingredients
- 6 Trout Fillets
Glaze
- 2 Tbsp Gluten Free Soy Sauce
- 1/2 Tbsp Gluten Free Worcestershire Sauce
- 2 Tbsp Brown Sugar
- 1 Tbsp Grated Peeled Ginger
- 1 Tbsp Garlic Crushed
For Serving
- Lemon
- Tartar Sauce
Instructions
- In a Ziploc Bag, combine the soy sauce, Worcestershire sauce, brown sugar, ginger, and garlic.
- Place the trout fillets inside the Ziploc bag and seal the bag. Work the trout around to make sure each one is getting fully coated.
- Place the bag flat in a pan and let chill in the fridge for 2-3 hours.
- Warm the pellet smoker up to 250°F.
- Place the glazed trout directly on the grill grates, skin-side down, and smoke for 1-1 1/2 hours or until the internal temperature is at least 145°F.
- Serve with freshly squeezed lemon.
Notes
Nutrition
did you make this recipe?
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