It’s hard to beat a fresh, lake-to-table meal with friends and family. My favorite fish to cook is lake trout because of its meaty texture, beautiful pink color and versatility in cooking methods. And I don’t know about you, but I think the fish you catch is the best tasting fish.
On our most recent trip to Lake Superior, my husband and I managed to haul in our limit of three trout per person. It’s the best fishing we’ve ever experienced. This was thanks to calm waves, my parents stepping in last-minute to watch the grandkids, our experience and knowledge about fishing in big waters safely and efficiently, plus a bit of luck.
With six lakers in the cooler, we decided to cook our catch a couple of different ways, including grilling and smoking. Baking is actually the easiest method for preparing lake trout, and I’ll explain why in a moment. I’m excited to share my family’s favorite methods and recipes for cooking lake trout with you.
Trout fillet is so delicious when grilled. This Korean-style grilled lake trout is easy to cook on any type of grill, and it’s a crowd-pleaser. Depending on your preference, you can leave the skin on or fillet it off completely. You can use either a gas grill or charcoal grill. If you’re cooking while you’re camping, you can even grill your catch on a portable gas grill, compact charcoal grill or an over-the-campfire grill grate. You can find different grilling options at Camping World.
I’m not sure what’s more classic, smoked trout or grilled trout. Smoked lake trout comes with tasty, complex flavor and longer shelf life. It’s time consuming but worth it! I use a wood pellet smoker and it really brings out so many flavors in smoked trout. There are also electric and gas smokers at Camping World.
I love using this recipe from Smoked Meat Sunday because it’s simple and versatile. There’s also a delightful smoked trout recipe involving peach brandy and maple syrup from Kristy Crabtree. Smoked trout can be used so many ways. It tastes great by itself, in a salad or my favorite way to eat it — in a cream cheese spread with an everything bagel.
I mentioned that baked lake trout is the easiest method for preparation. That’s because there’s hardly any filleting involved. All you need to do is cut the head, fins and tail off, cut gently down the belly to clean the insides and leave all of the bones in. The bones will fall out easily once the trout is cooked. This recipe is best cooked in a campfire after a long day of canoeing and portaging but can certainly be enjoyed at home around the dinner table or at your picnic table at an RV campsite. They say hunger is the best seasoning, but you don’t need to be too hungry to enjoy this lake to table meal!
Jenny Anderson, known as 'The Girl of 10,000 Lakes' is a young mom, avid angler and outdoors enthusiast. Hailing from Minnesota, there are few places she'd rather be than canoeing in the Boundary Waters, ice fishing on Mille Lacs or enjoying lake life at the cabin. But her love for all things outdoors wasn’t something always instilled in her. It’s something she discovered later on in life and that’s why she encourages everyone to take more detours, step outside your comfort zone and try something new outdoors. View all posts by Jenny Anderson
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