Smoked Trout
by Sommer Collier — last updated on Jun 6, 2025 
This easy recipe for Smoked Trout features tips for how to brine and smoke trout fillets to tender, flaky perfection. Enjoy them as-is or turn them into a creamy, flavorful smoked trout dip made with cream cheese, capers, and fresh dill.
Sommer’s Recipe Notes
Smoky, salty brined trout is so delicious and healthy as a snack or main dish. But, the good stuff is also fairly expensive… Luckily, you can buy wild-caught trout and easily smoke it yourself!
Homemade Smoked Trout is fabulous to enjoy on its own or served with flavorful accoutrements. It’s also perfect for using to make a rich, creamy, and bright Smoked Trout Dip from scratch!
Why You’ll Love This Smoked Trout
- Minimal effort – In just three easy steps and in less than two hours, you can make the most delicious smoked trout that’s tender and flaky.
- Great for meal prep – This smoked trout stores well making it great for meal prep and add-ons to your favorite salad or grain bowl!
- Versatile – I love how versatile this recipe is. Enjoy the smoked trout as is or make a creamy, rich dip out of it!
Smoking trout at home is super easy. However, you do need to brine it first. Although this does take a bit of time (1+ hour), with one bite, you’ll taste exactly why every minute was well worth the wait.
Smoked Trout Ingredients and Tips
- Trout filets – I recommend using wild-caught Rainbow trout if available.
- Salt – For the brine, you’ll need sea salt or kosher salt.
- Light brown sugar – To balance the flavors, use honey or white sugar.
- Water – Use warm temperature water to help dissolve the salt and sugar. Make sure it’s cold when you pour it over the fish.
- Cracked black pepper – Adds a pop of spice.
Smoked Trout Dip Ingredients and Tips
- Prepared trout filets – Use the smoked trout you made earlier and make sure they’re cooled to room temperature.
- Cream cheese – Must be softened at room temp.
- Sour cream – Alternatively you can use Greek yogurt.
- Spicy whole-grain mustard – Use a good quality mustard to bring bold flavor and texture to the dip.
- Capers – Make sure to chop the capers.
- Dill – Use fresh chopped dill.
- Onion powder – I love to add onion powder to this dip because it adds an extra note of depth.
Recipe Variations and Dietary Swaps
- Horseradish – Swap the mustard with a pungent horseradish or wasabi paste.
- Fresh herbs – Add in fresh parsley, chives or tarragon.
- Other fish – You can use this brining and smoking method with other fish like salmon, white fish or mackerel.
How To Make Smoked Trout And Smoked Trout Dip
I know it looks intimidating, but making your own Smoked Trout at home is surprisingly easier than you think. Just brine, smoke and enjoy! And if you’re up for it, turn any leftover smoked trout into a creamy and delicious dip.
Find the full Smoked Trout and Smoked Trout Dip recipes with detailed instructions and storage tips in the printable form at the bottom of the post!
Storage Notes
- Storing Leftovers – Place leftover smoked trout in an airtight container and refrigerate for up to 3 weeks. You can also store any leftover dip in a sealed container in the refrigerator and use within 5 days
- Freezing Leftovers – Tightly wrap leftover trout fillets and store in the freezer for up to 1 year. Do not freeze the dip!
Serving Suggestions
Smoky, flaky pieces of homemade Smoked Trout are wonderful when topped with salty capers, thin slices of sweet red onion, and/or more fresh chopped dill.
Delicious, salty brined, and smoked fish is fabulous on this Smoked Trout Salad, with bagels and cream cheese, on eggs Benedict, and on sandwiches with homemade Tartar Sauce.
If you make the trout dip, serve it with crunchy crackers, toasted slices of baguettes, or chips. You can even spread it on bagels in place of traditional cream cheese!
Frequently Asked Questions
For the best smoke flavor possible in this best smoked trout recipe, use fruit woods like apple wood or cherry wood chips or pellets. If you can’t find these, hickory and mesquite are also good options.
The trout is ready when the thickest part feels firm and flakes easily with a fork. Don’t over-smoke, as this can make the fish dry.
Keep your smoker steady at 180°F. Smoking at too high a temperature can dry out the fish.
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How to Smoke Trout (Smoked Trout Recipe, Brine & Dip)
Ingredients
For the Smoked Trout –
- 3 pounds wild caught trout fillets about 8 fillets
- ½ cup salt
- ½ cup light brown sugar
- 4 cups water
- Cracked black pepper
For the Smoked Trout Dip –
- 4 smoked trout fillets
- 8 ounce cream cheese softened
- ¾ cup sour cream
- 3 tablespoons spicy whole grain mustard
- 3 tablespoons capers chopped
- 2 tablespoons fresh chopped dill
- ½ teaspoon onion powder
Instructions
For Brining and Smoking the Trout:
- Set out a 9X13 inch baking dish and a large measuring pitcher. Measure the salt and brown sugar in the pitcher. Then pour in 4 cups warm water. Stir to dissolve.
- Pour the brine over the trout fillets. Add additional water, if needed, to make sure they are completely covered. Cover the dish with plastic and refrigerate for 1-4 hours. When ready to smoke, drain off the brine.
- Heat a smoker to 180 degrees F. Place the trout fillets on the grates and sprinkle with cracked black pepper. Close the lid and smoke for approximately 90 minutes, until the thickest parts of the fillets are firm to the touch. Serve warm or cold.
For Smoked Trout Dip:
- Brine and smoke the trout as instructed above. Then peel the skin off 4 fillets. Break the smoked trout into small pieces and place in a mixing bowl. Mix in the cream cheese, sour cream, mustard, capers, dill, and onion powder. Serve with crackers or fresh cut veggies.
My son smoked it and I made the dip. Everyone at his bachelor party LOVED it! Thank you!
So, now I have the best reason to buy a smoker. TY!
Some of the best smoked trout that I have come across!