Smoked Steelhead Trout (Salmon)


  • 2 pounds steelhead trout fillets
  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 ½ 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
  • Directions

  • Step 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.


  • Step 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.

  • Step 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.

  • Step 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.

  • Step 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.

  • Editor's Note

    The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

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