Smoked Lake Trout

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A deliciously smoked lake trout recipe that brings out the best in this Great Lakes fish.

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Prep Time 20

Cook Time 50

Brining Time 1

Total Time 2 10

Course Main Course

Cuisine American

Servings 8 servings

Calories 190 kcal

Equipment

1 smoker
1 mixing bowl medium
1 thermometer for checking internal temperature

Ingredients

Brine

1 cup kosher salt
1 cup brown sugar
4 cups water

Fish

2 lbs lake trout fillets
Lemon slices for garnish
Fresh dill for garnish

Instructions

Preparation

In a medium mixing bowl, combine kosher salt, brown sugar, and water. Stir until the salt and sugar are completely dissolved.
Place the lake trout fillets in a shallow dish and pour the brine over them. Cover and refrigerate for at least 1 hour.

Smoking

Preheat your smoker to 200°F. Prepare it with your choice of wood chips, such as alder or applewood.
Rinse the brined fillets and pat dry. Place them on the smoker racks, skin-side down, and smoke for about 50 minutes or until the internal temperature reaches 145°F.

Serving

Let the smoked trout rest for a few minutes before serving. Garnish with lemon slices and fresh dill if desired.

Storage

Allow any leftovers to cool completely, then store in an airtight container in the refrigerator for up to 3 days.
Reheat gently in a low oven or enjoy cold as part of a salad or sandwich.

Notes

Pro Tips: Use a thermometer to ensure the fish reaches the optimal internal temperature. Alder wood is preferred for a mild smoke flavor.
Ingredient Substitutions: If lake trout is unavailable, try using rainbow trout or salmon.
How to Serve: Pair with a fresh salad or roasted vegetables for a complete meal.
Storage & Freshness: Keep leftovers in an airtight container to maintain freshness.
Make-Ahead Tips: The fish can be brined the day before smoking for enhanced flavor.

Keyword freshwater seafood, smoked lake trout, smoker fish recipe