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Smoked Steelhead Trout (Salmon)
Smoked Steelhead Trout (Salmon)
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Prep Time:
10 minutes
Cook Time:
300 minutes
Total Time:
820 minutes
Garlic and rosemary smoked steelhead trout - a delectable dish bursting with flavor after an overnight marinade and brine soak. Just sit back and enjoy the magic of smoking!
Ingredients:
  • 2 pounds steelhead trout fillets
  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1.5 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
Instructions:
  • After rinsing the fish fillets, place them in a shallow glass baking dish. Drizzle olive oil over the fish and season generously with garlic and rosemary, making sure to rub the seasonings into the fish. Cover and let marinate in the refrigerator overnight.
  • Combine the curing salt with water and pour over the fish in the dish. Allow the fish to marinate for 15 minutes for every half inch of thickness.
  • Prepare your smoker by lighting charcoal for a four-hour slow burn until the temperature reaches 150 degrees F (65 degrees C).
  • After marinating, take the fish out of the brine and dispose of any excess liquid. Place each fillet on a piece of aluminum foil, season with pepper, then transfer to the smoker rack. Add soaked wood chips to the coals or heat box. Smoke the fish, covering it for 2 hours and adjusting the wood chips as necessary.
  • Boost the heat in the smoker by adding more charcoal to reach 200°F (95°C. Smoke the fish until the fillets reach an internal temperature of 165°F (72°C). Take them out of the smoker and allow them to rest for 20 minutes before serving.

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