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Honey-Glazed Smoked Trout

Honey-Glazed Smoked Trout

Honey-Glazed Smoked Trout

This is a simple but delicious recipe that will work for trout, char or salmon.

 

The first step is to remove scales and slime from the fish.  I find this is easily accomplished by using a butter knife and scraping the skin against the grain of the scales (back-to-front) under a stream of water. Once this is completed, filet the fish and cut into chunks.

 

Women holding onto two trouts
RECIPE

Honey-Glazed Smoked Trout

 Ingredients

  • 4 cups brown sugar
  • 1 cup kosher salt
  • 1 tablespoon garlic powder
Gutted Trout on a table
Cut up piece of raw trout
Bowl of prep for smoked trout
Finished product of Smoked trout recipe

Preparation

For smaller fish with thinner filets, you might want to reduce the salt to 1/2 cup to avoid the fish tasting too salty.

Next, in a non-reactive container, place a layer of fish on the bottom and cover with a generous amount of the brine so that all the dish is covered.  Continue to layer the fish, alternating with brine until the container is full.  Cover with a lid or plastic wrap and place in the fridge for around 12 hours.  The salt and sugar will draw the moisture out of the fish and create a briny liquid.

After brining, rinse the fish under cold water (don’t skip this step or your fish will be way too salty).  Next, place the fish on the smoking racks and let dry until a tacky pellicle is formed.  Using a box fan significantly speeds this process up.

Once the pellicle is formed, you can start smoking.  I actively smoke for two hours at 140 degrees fahrenheit.  In my opinion alder is the best wood to use, but other mild woods will work too.  After two hours, stop generating smoke, increase the temperature to 180 fahrenheit and continue cooking until the internal temperature of the fish hits 135 fahrenheit.  I use a remote meat thermometer inserted into the centre of a thick chunk to ensure the fish isn’t undercooked. The time it takes to cook the fish will depend on the thickness of the fish pieces, but expect around six hours. Once the temp hits 135, use a basting brush to baste the fish with warmed honey.  Increase the temperature of the smoker to around 220 fahrenheit and continue cooking the fish another 45 minutes or so.

After the fish is done, remove from the smoker and place on the counter to cool.  Once cooled, the fish can be refrigerated or vacuum sealed and frozen.  

Tip: Smoked fish tastes better after being in the refrigerator for at least a day.

Enjoy!

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