Name: Smoked Steelhead Trout (Salmon)
Prep time: 10 min
Cook time: 10 min
Yield: 6
Ingredients: Steelhead trout fillets - 2 pounds; Olive oil - 2 tablespoons; Garlic, chopped - 4 cloves; Dried rosemary, crushed - 1 ½ tablespoons; Sugar-based curing mixture (such as Morton® Tender Quick®) - 1 cup; Water - 1 quart; Ground black pepper to taste - 1 quart; Alder wood chips, soaked in water or wine - 1 pound

Recipe information

Cooking:

10 min.

Servings per container:

Source:

More details

Ingredients for - Smoked Steelhead Trout (Salmon)

1. Steelhead trout fillets - 2 pounds

2. Olive oil - 2 tablespoons

3. Garlic, chopped - 4 cloves

4. Dried rosemary, crushed - 1 ½ tablespoons

5. Sugar-based curing mixture (such as Morton® Tender Quick®) - 1 cup

6. Water - 1 quart

7. Ground black pepper to taste - 1 quart

8. Alder wood chips, soaked in water or wine - 1 pound

How to cook deliciously - Smoked Steelhead Trout (Salmon)

1. Stage

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. Stage

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. Stage

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. Stage

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. Stage

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.