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Throwback Thursday: Grill Smoked Fish

Grill Smoked Trout: trout on a foil sheet, on a grill, with smoking coals on the other side of the grill

Grill Smoked Trout: On the grill, away from the heat

My grill smoked trout recipe is suddenly popular! I’m not sure what happened, but I all of a sudden I’m getting questions and comments on a post I wrote years ago. That’s a good thing – I love smoked fish, and grill smoking is easy enough to make this one of my go-to appetizers for parties.

Now, grill smoked fish are different from cold smoked fish, like smoked salmon or lox. Cold-smoked fish are cooked at 180°F for hours. Grill smoked fish are a cross between “cold smoked” and grilled – they have a similar taste to cold smoked, but a flakier texture.

The grill smoked technique is simple:

  • Brine the fish with salt and brown sugar
  • Lay the fish on a sheet of aluminum foil and pat dry
  • Put in a 250°F to 300°F grill with smoking wood until cooked through and flaky, 30 to 90 minutes depending on the fish thickness.

Here are my two favorites: Grill Smoked Trout and Grill Smoked Salmon

Smoked trout on a piece of aluminum foil in a grill

Grill Smoked Trout

Recipe: Grill Smoked Trout

Grill Smoked Salmon

Recipe: Grill Smoked Salmon

What do you think?

Questions? Other ideas? Leave them in the comments section below.

Related Posts

Grilled Salmon with Coriander Fennel Spice Rub

Grilled Trout Stuffed with Herbs and Citrus

Grilled Mahi-Mahi Fish Tacos

My Grilling Recipes Index

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