Smoked Steelhead Trout (Salmon)

Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes.

Smoked Steelhead Trout (Salmon) Ingredients

• 2 pounds steelhead trout fillets

• 2 tablespoons olive oil

• 4 cloves garlic, chopped

• 1? tablespoons dried rosemary, crushed

• 1 cup sugar-based curing mixture (such as Morton Tender Quick)

• 1 quart water

• ground black pepper to taste

• 1 pound alder wood chips, soaked in water or wine

How to Make Smoked Steelhead Trout (Salmon)

1. Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.

2. Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.

3. Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.

4. Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.

5. Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.

Smoked Steelhead Trout (Salmon) Nutritions

• Calories: 203.3 calories

• Carbohydrate: 1.3 g

• Cholesterol: 125.6 mg

• Fat: 10.1 g

• Fiber: 0.4 g

• Protein: 25.5 g

• SaturatedFat: 2.2 g

• ServingSize:

• Sodium: 18955.6 mg

• Sugar:

• TransFat:

• UnsaturatedFat:

Smoked Steelhead Trout (Salmon) Reviews

• Smoking times seemed a bit excessive so I used my common sence and cut it back to about 4 hours like it said in the recipe... turned out real good

• Ive never had Steelhead trout before and it was delicious. I dont know how long my hubby smoked the salmon, but the brine was great and the fish came out perfectly. A couple days in the fridge really brought out the flavors. Thanks

• Try using pecan hulls in your smoker. I just did a few rainbow trout filets and smoked them using ONLY pecan hulls. They are fantastic and you really get the pecan flavor.

• I had to tweak this to our taste and our equipment so if you dont like a tweaker review....please move on :) I like a sweet smoked salmon so I added a half cup of packed dark brown sugar to the brine. I also added 2 teaspoons of liquid smoke cuz I was doing mine in a oven...therefore NO charcoal for smoke. I soaked the salmon in the brine for about 36 hours like my dad used to do. I do not have a smoker, so I put the salmon on a non stick sprayed baking rack over a foil lined shallow pan. (to catch drips) I smoked the 3/4 inch thick salmon fillets in my outdoor oven (set at about 160 degrees) for seven hours. This produced the best rendition of the old fashioned dry smoked salmon that I grew up eating in the Pacific Northwest. Thanks for posting a terrific recipe

• Used the pink salmon I caught this morning...Smoked it with apple wood...and used a 12 cup of kosher salt mixed with a cup of brown sugar as the curing mixture...my beautiful wife called it the best meal she ever had...

• This is fantastic After letting it rest with the garlic, rosemary I added 4 cups of water with salt for a brine for 20-30 min. only. Right before grilling them on way low with smoke box I rubbed some liquid smoke right on the fish. Restaurant quality

• Thanks Shadows1, Ive made this quite a few times and getting ready to make again, very tasty

• The fish tasted outstanding Definitely a keeper. We opted for two fillets totaling 3.25 lbs (they fit better in the small smoker, and we were cooking for a small group so wanted to make sure there was enough fish to go around) and used AllRecipes awesome serving adjuster to help figure out ingredient quantities needed. For us, the fish was finished earlier than expected - about 3 hrs of smoking time. My friend was in charge of the actual smoking and temperature-fiddling process with his recently acquired smoker, so I dont really know the exacts, but I do know that we followed the instructions and temps on the recipe closely.

• (Continued) Accidentally hit "done" on my app before I finished. ?? I wanted to add that since I kep the large fish whole while cooking, I had to cook it longer than the time specified, but after 15 minutes had to cover the thinner sections with foil to prevent it from drying out. Also, the bourbon & brown sugar and the Old Bay sections were the best in my opinion. Ill be sure to try mesquite next time since this recipe was amazing Thanks

• I used 1/2 cup kosher salt and 1/2 cup brown sugar for the brine, and left out the garlic and rosemary (will try next time) Absolutely wonderful fish

• Really a good flavor combination and process. If you have consistent heat, it turns out perfectly.