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

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.