Traeger Smoked Trout Recipe – Easy & Delicious!

I just love the rich flavor and tender and flaky texture of smoked trout. The low and slow cooking process infuses the fish with a smoky flavor that is enhanced by the natural sweetness of the trout.

I think this is one of those foods that melts in your mouth and leaves you craving more!

And there are so many great ways to enjoy this treat — hot from the smoker with sides, in pastas and salads, or in sandwiches. Trout is also a good source of protein and omega-3 fatty acids, which are essential nutrients for a healthy diet.

The great thing about Traeger pellet grills is that cooking a perfect smoked trout fillet is super easy. Follow my instructions in this guide and you will get it spot on every time!

Looking for more delicious recipes to cook on your Traeger? Check out my Traeger smoked chicken drumsticks recipe.

Traeger Smoked Trout Fillet Cook Time & Temperature

I recommend smoking trout fillets at 225 degrees Fahrenheit (107 Celcius) for about 2 hours for the best result. The exact smoking time depends on the size of the fillets. Use a thermometer probe to monitor the internal temperature of the fish and you will get it right every time.

Of course, you could also cook the trout at a higher or lower temperature.

However, smoking trout fillets at 225 degrees is a typical recommendation because it’s a low and slow cooking method that allows the fish to absorb the smoky flavor without overcooking or drying out. At this temperature, the fish will cook slowly and evenly, resulting in a tender and moist texture.

What You Need – Equipment & Ingredients

The main ingredient for this recipe is of course the fresh trout fillet. This recipe works perfectly for salmon fillets as well. Other than that you don’t need any rare or expensive ingredients.

I used a Traeger Pro 22 pellet grill for smoking the trout, but you can also use any other Traeger model or another brand of pellet grill.

For the pellets, I chose Traeger cherry pellets for a slightly sweet and fruity smoke flavor. You can also use other types of pellets. For example, alder will also impart a nice subtle smoky flavor while hickory will give you a bit stronger and more robust flavor.

Equipment

In addition to your pellet grill, you only need a bowl for mixing the brine ingredients and a container or ziplock bag for brining the trout.

Here is what you need:

• Pellet Grill: Any Traeger pellet grill will do (or you can also use other brands).
• Wood Pellets: I recommend Traeger cherry pellets for this recipe.
• Bowls (or other containers): For making the brine and brining the trout.

Ingredients

I made a simple brine that will not overpower the naturally delicious taste of the trout.

List of ingredients:

• 2 lbs of Trout or Salmon fillet
• 3 tbsp Kosher salt
• 2 tbsp Muscovado sugar (or brown sugar)
• 1 tbsp Honey
• 1 cup Water

How to Smoke Trout Fillet on a Traeger Pellet Grill

Follow these step-by-step instructions to smoke perfect and delicious trout or salmon fillets on your Traeger pellet grill.

Step 1: Brine the Trout

Heat up the water until it’s hot but not boiling. Then add the salt, sugar, and honey to the water and mix until dissolved. Wait until the water has cooled down.

Add the salmon and brine into a container or ziplock bag and let it sit for at least one hour before smoking the fish. The trout should be completely immersed in the brine. My container was a bit too small so I just flipped over the fillet on top after 30 minutes of brining.

Step 2: Start Smoking

Preheat your Traeger pellet grill to 225 degrees Fahrenheit (or 107 Celcius). Once the smoker has reached the target temperature, place the trout fillets on the grill grate skin side down and close the lid.

You can already insert the thermometer probe into the thickest part of the thickest trout fillet to monitor the internal temperature (see my photo in the next step).

Step 3: Finish Smoking the Trout

I recommend smoking the trout fillets until the internal temperature is about 140 ˚F (60 ˚C). For me, this is the sweet spot where the fish has a perfect and soft texture that just melts in your mouth.

USDA recommends cooking fish to a bit higher internal temperature (145 °F / 62.8 °C) but as long as your salmon is fresh there shouldn’t be any risk of food poisoning or bacteria.

It took me 1 hour and 45 minutes of smoking to get the trout ready. If you have thicker fillets it can easily take a bit over 2 hours.

So how did the trout taste? And how did I serve it?

The trout fillets turned out delicious! I was planning on saving some for later in the ref but we finished all of it in one sitting.

I served the trout with steamed rice and feta salad:

Next, I will share a few more ideas on how you to serve your smoked trout fillets — hot or cold.

Side dishes for smoked trout:

• Potatoes: Boiled, fried, or grilled potatoes are a perfect simple side dish for any trout lunch or dinner.
• Rice: Serve the trout simply with steamed rice or prepare garlic fried rice for a more flavorful option.
• Salad: Almost any kind of salad is a great side dish for smoked trout. I especially like to serve it with salads that have cheese — like feta, halloumi, or goat cheese salads.
• Vegetables: Roasted or grilled veggies are a healthy and easy-to-prepare side dish for smoked trout.

If you have some trout left over after the meal just put it in the refrigerator. It keeps for up to 4 days when stored in an airtight container.

Here are some of my favorite ways to use the refrigerated trout fillet:

• Sandwich: Add smoked trout, fresh tomatoes, and maybe some other toppings like avocado to your sandwich to make it delicious and nutritious.
• Omelet: Mix the trout with eggs after first beating them or add on top of the cooked omelet — I love it both ways!
• Salad: You can add some smoked trout to your salad to make it a light meal. Oh, did I already mention I love my trout with feta? So you guessed it right, I often make a feta salad with smoked trout.
• Pasta Sauce: Just mix the trout into your creamy or tomato-based pasta sauce and it will surely be a hit!