Honey Smoked Trout with Dry Brine

Recently, the proprietor of “Peak to Plate” blog, Annie, reached out to us to inquire if we might be interested in featuring her recipes for wild game and fish here at The WON. After a quick look at her website, we said, “Most definitely, yes!” and invited her to join our astute and esteemed list of featured bloggers. As a hunter, angler, wife, boy mom and registered dietician who lives in Wyoming, we believe she’s on to a really great blog here and we are delighted to share her lifestyle with you. Of course, you’ll need to jump over to her website to finish the read, but we think you’ll enjoy the ride. Here’s her first post, honey smoked trout with dry brine. Sounds yummy. ~BB

Learn how to make smoked trout in an electric cooker using a dry brine to create delicious smokey meat with minimal prep time. Sweet, savory, and salty, this simple smoked trout recipe is great on its own and works well in a variety of dishes like smoked trout dip or smoked trout BLTs. Just prep the fish, and let the smoker do its thing!

Why You’ll Love This Recipe

Easy to Make: This recipe only requires a few simple ingredients and very little hands-on time. It’s sure to become your favorite trout recipe!

Versatile: Smoked trout can be used in a wide variety of dishes including these delicious smoked trout BLTs, smoked trout dip, or smoked fish crostini. You can even use it as a topping for sourdough pizza! For a different type of smoked fish, try this smoked rockfish.

Freezer Friendly: You can make a big batch of smoked trout, and freeze it for later. It’s great to have available for a quick appetizer, breakfast, or an easy protein for dinner.

Ingredients

• Whole Rainbow Trout: This recipe uses fresh or frozen whole rainbow trout, but you can substitute lake trout, steelhead trout, brook trout, salmon, etc. You can also use trout fillets instead of whole trout. Just keep in mind that single trout filets will take less time to reach an internal temperature of 145°F. 
• Kosher Salt: Kosher salt is often used for brining. It doesn’t have any additives, and its flaky texture dissolves easily in water (or in this case, creates a liquid brine with the moisture from the fish). But, you can use regular salt instead.
• Honey Glaze: The honey glaze is optional in this recipe. It adds great flavor and sweetness to the fish, but it isn’t necessary.

Equipment

Smoker (electric or charcoal): You can use an electric smoker, charcoal smoker, pellet grill/pellet smoker (i.e. Pit Boss), or even a gas grill with a smoker tube to smoke trout. The recipe card below includes instructions for an electric smoker and a pellet grill.

Is your mouth watering? Are you ready to make Honey Smoked Trout with Dry Brine? Continue reading the recipe from Annie at Peak to Plate.

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  About The WON

  The Women's Outdoor News, aka The WON, features news, reviews and stories about women who are shooting, hunting, fishing and actively engaging in outdoor adventure. This publication is for women, by women. View all posts by The WON →