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How to Make Smoked Steelhead Trout (Salmon) - A Step-by-Step Guide

If you're a fan of seafood, particularly salmon, then you will love this recipe for smoked steelhead trout. Just like its cousin, salmon, this fish is rich in omega-3 fatty acids, high in protein, and incredibly flavorful. Smoking the steelhead trout gives it a deliciously smoky flavor and a tender, flaky texture that is truly irresistible. Whether you're a seasoned chef or a seafood enthusiast looking to expand your culinary skills, this recipe is sure to impress.

Smoking steelhead t...

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Ingredients

  • 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

Information

  • Prep Time: 10 mins
  • Cook Time: 5 hrs
  • Additional Time: 8 hrs 30 mins
  • Total Time: 13 hrs 40 mins
  • Servings: 6
  • Yield: 6 servings

  • 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.
  • 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.
  • 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.
  • 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.
  • 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.

    • Nutrition

    203 cal.

    • Total Fat: 10g
    • Saturated Fat: 2g
    • Cholesterol: 126mg
    • Sodium: 18956mg
    • Total Carbohydrate: 1g
    • Dietary Fiber: 0g
    • Protein: 26g
    • Vitamin C: 1mg
    • Calcium: 57mg
    • Iron: 1mg
    • Potassium: 540mg

    Categories

    Appetizer recipes
    Seafood recipes
    Fish recipes
    Smoking recipes
    Entree recipes
    Entrée recipes