Smoked Trout


Prep: 45minutes

Cook: 2 HOURS

Ready in: 2 hours 45 minutes


  • 8 - 4 ounce trout filets
  • 6 cups water
  • ½ tablespoon sea salt
  • 1 tablespoon light brown sugar
  • 1 tablespoon Dad’s Own
  • Sea salt and pepper, to taste


  • Combine all ingredients except for the filets in a large bowl and allow to sit while salt and sugar dissolves. Add filets, cover and refrigerate for 45 minutes.
  • Remove filets from the refrigerator, pat dry and season with sea salt and pepper.
  • Set the smoker to 180 degrees and place trout on the grates skin side down.
  • Smoke for 1 to 1.5 hours until flaky and temperature is 145 degrees.
  • Allow to cool completely to room temperature before removing skin for use in recipes.

Serving: This can be used in recipes calling for smoked trout or served alone with melted butter, fresh dill and thinly sliced lemons.