Main Dishes Seafood Main Dishes Salmon Salmon Fillet Recipes Smoked Steelhead Trout (Salmon) 4.8 (13) 11 Reviews 1 Photo Steelhead trout, also know as freshwater salmon, smoked to perfection with garlic and rosemary flavors. After the overnight marinade and the brine soak, it is all just watching as it smokes. Submitted by SHADOWS1 Updated on November 21, 2024 Save Rate Print Share Close Add Photo Prep Time: 10 mins Cook Time: 5 hrs Additional Time: 8 hrs 30 mins Total Time: 13 hrs 40 mins Servings: 6 Yield: 6 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1x 2x 4x Oops! Something went wrong. Our team is working on it. Original recipe (1X) yields 6 servings 2 pounds steelhead trout fillets 2 tablespoons olive oil 4 cloves garlic, chopped 1 ½ tablespoons dried rosemary, crushed 1 cup sugar-based curing mixture (such as Morton® Tender Quick®) 1 quart water ground black pepper to taste 1 pound alder wood chips, soaked in water or wine Directions 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. Editor's Note The nutrition data for this recipe includes the full amount of the brine ingredients. The actual amount of the brine consumed will vary. I Made It Print 27 home cooks made it! Nutrition Facts (per serving) 203 Calories 10g Fat 1g Carbs 26g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 6 Calories 203 % Daily Value * Total Fat 10g 13% Saturated Fat 2g 11% Cholesterol 126mg 42% Sodium 18956mg 824% Total Carbohydrate 1g 0% Dietary Fiber 0g 1% Protein 26g 51% Vitamin C 1mg 1% Calcium 57mg 4% Iron 1mg 5% Potassium 540mg 11% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.