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Smoked Steelhead Trout (Salmon)

By: SHADOWS1  
"Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes."

Rating: This weblink has been rated 3 times with an average star rating of 4.3 Read Reviews (3)

Rate/Review | 219 people have saved this

Prep Time:
10 Min
Cook Time:
5 Hrs
Ready In:
13 Hrs 40 Min

Servings  (Help)

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Original Recipe Yield 6 servings
 

Ingredients

  • 2 pounds steelhead trout fillets
  • 2 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 1/2 tablespoons dried rosemary, crushed
  • 1 cup curing salt
  • 1 quart water
  • ground black pepper to taste
  • 1 pound alder wood chips, soaked in water or wine

Directions

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.

Footnotes

  • Editor's Note
  • The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 203 | Total Fat: 10.1g | Cholesterol: 126mg

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The reviewer gave this recipe 5 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 11, 2006 by kitchenbitch 
smoking times seemed a bit excessive so I used my common sence and cut it back to about 4... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on May 1, 2007 by LINDA MCLEAN 
I've never had Steelhead trout before and it was delicious. I don't know how long my hubby... MORE
The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Nov. 18, 2007 by JustBenCookin 
Try using pecan hulls in your smoker. I just did a few rainbow trout filets and smoked them... MORE

 
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