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Smoked Trout

When my in-laws came into town last summer, my son Josh went fishing with his grandfather and came home with a car-full of trout (it helps when you fish at a stocked fish pond…). In any case, I took this gift of fish-o-plenty as an opportunity to experiment with some different types of smoked fish. The dry salty result was spot on and I really enjoyed the different spice combinations I tried out. Definitely hoping to send them out fishing again this year. Magnifique!


Smoked Trout

1/2 cup kosher salt
1 quart water
2 pounds trout filets, 3 to 5 ounces each, skin on, pin bones removed
1/2 cup your favourite spice rub – I tried 3 kinds: cajun, cinnamon/sugar and montreal steak spice



  1. Combine the salt and water in a large bowl and stir until the salt has dissolved, 1 to 2 minutes. Add the troutĀ filletsĀ  making sure they are submerged. Cover and refrigerate overnight.
  2. Remove the trout from the brine, rinse thoroughly, and pat dry.
  3. Preheat grill for indirect cooking, with one side on High, and the other side off. Sprinkle top of fish with desired spice rub.
  4. Place the trout onto cool side of grill, skin side down. Cook for 2 1/2 to 3 hours or until the fish has the desired level of doneness.
  5. Refrigerate unused portions in an airtight container for up to a week.