This Smoked Steelhead is our favorite Steelhead Trout Recipe. It is easy and delicious and only takes a few minutes hands on time.

Glistening pieces of trout on gray plate with orange garnish. — Photo Credit: Binky’s Culinary Carnival.

Rainbow trout and steelhead trout are actually the same species of fish, although looking at them, you wouldn’t know it. They are both closely related to the salmon species and often referred to as steelhead salmon.

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Rainbows live in fresh water almost exclusively. Their common name comes from the fact that they have a pink or red stripe down the sides.

Steelhead are anadromous. They live in the oceans and come into fresh water to spawn. Their common name is fairly appropriate because they are mostly silver, resembling stainless steel.

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These fish are native to North America, west of the rockies but have been introduced into most large US lakes as they are a great sport fish.

These particular fish were caught on Lake Ontario in about 400-450 feet of water in mid July. The average size for steelhead taken in this area (6-10) pounds, although the current Lake Ontario record is 40.7. It’s not uncommon to find a few big ones, 25-35 pounds. Lots of fish mongers will only have larger fillets, each one may weigh 6-10 pounds. Once smoked the fish has a buttery taste and a great texture.

Whole Steelhead on board. — Steelhead Trout

What you need

For steelhead

steelhead trout fillet – keep the skin on. The fish will stay together better and you won’t need to use foil.
brown sugar
salt
dry mustard
garlic powder
onion powder
black pepper
cayenne pepper or chipotle pepper powder
orange – use the zest for the dry brine and the juice for the glaze

For glaze

honey – Local honey is best. You can also substitute maple syrup.
orange juice – Use the juice from half of the orange that you used for the zest in the dry brine.
kosher salt or sea salt
black pepper – use fresh cracked if you have it.

Ingredients for making glaze for smoking steelhead. See details in recipe below. — Ingredients for glaze

How to prepare fish

Make a vertical cut down with a very sharp fillet knife, just in back of the gills.
Once you get to the rib cage, turn your knife and angle it horizontally. Follow the rib cage all the say down to the tail
After removing the filet, You must remove the belly bones. Angle the knife and follow those bones all the way to the bottom edge of fish, as in the photos below.

Remove as many pin bones as you see with needle nose pliers.

Step by step process for filleting steelhead trout. See details in recipe below. — Filleting fish

How to make it

Add all ingredients for dry brine to a large bowl. Grate orange zest directly above the bowl.
Mix well. If the brown sugar clumps up, get it there with your hands to break it apart and mix. Add a generous layer to a plastic or glass container, large enough to fit the fillets.
Slice the steelhead into chunks. Leave the tail end larger than the rest so that it cooks in about the same amount of time. Add a layer of fish, skin side down on top of the brown sugar & salt mixture.
Cover with another generous layer of the brine mix. Continue until all pieces are covered.
Place the fish in the fridge for at least 6 hours or overnight. Notice how the fish lose some of their moisture?Pin
Rinse fillets off well with cold water. Pat dry with paper towels. Place them on a cooling rack. Dry the pieces in a cool place, or the fridge for a couple hours to develop a pellicle. The fish will feel slightly tacky after the pellicle forms. This will keep moisture in the fish as it’s smoking and increase the smoky flavor. A small fan will help the fish dry faster.
Spray the skin side with non stick spray to make clean up easier.
Place the fish skin side down on the smoker racks. Brush with the honey glaze.
Smoke at 180°F / 80°C for about 4-5 hours until internal temperature measures 140°F / 60°C with an instant read thermometer. We like to smoke fish with a light smoke of fruit wood. Apple and cherry work well.

Step by step process for smoking steelhead trout. See details in recipe below. — Smoking steelhead

Let the fish cool to room temperature before storing.

How to store smoked steelhead

The smoked fillets can be stored in the refrigerator with 4-6 days in an air tight container.

For longer storage, vacuum pack portions or freezer bags with as much air removed as possible. Add a date and identification. Freeze up to one year.

Pro tips for your success

Smoke fish on low heat for best outcome.
Don’t overcook. This fish is very lean and will become dried out if it’s overdone.
Glaze fish a few times during the cooking process.

How to serve the smoked trout

We serve it in much the same manner as well do kippered snacks or smoked oysters, lox or herring.

Use it with cream cheese or goat cheese smeared on a slice of rye bread or a bagel. Top with sliced radishes and a thin slice of red onion.
Avocado toast topped with smoked trout is a great way to use it.
Make salads. Add sliced citrus or fresh pea shoots and edible flowers for a fun presentation.
Serve with eggs, scrambled or poached.
Make a tasty smoked steelhead dip with cream cheese, mayonnaise, horseradish and lemon juice processed in the food processor. Serve on crackers or toasts.
Use it for tacos or tostadas.
Add it to grazing platters or grazing boards.
Make a chowder.
Make fish cakes.
Sliced cucumbers topped with trout and a creamy dill dip make for a delicious appetizer.