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  • 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


  • 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.

Categories: Fish  Main Dish  Smoker 
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