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
Recipe: Grill Smoked Trout
Recipe: Grill Smoked Salmon
What do you think?
Questions? Other ideas? Leave them in the comments section below.
My Grilling Recipes Index
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