Dry Brine Smoked Rainbow Trout

Carolyn Orr
Strawridge Farms



2 to 9 hrs

Prep Time

4 to 14 hrs



  • 2 lbs rainbow trout fillets
  • 6 cups brown sugar
  • 1 1/2 cups kosher salt
  • 2 tbsp garlic powder
  • 2 Tbsp onion powder
  • 1 Tbsp ground black pepper
  • 2 tsp cayenne pepper/paprika


  1. Mix the brown sugar, salt, garlic powder, onion powder, black pepper, and cayenne pepper.
  2. Rub the dry brine on fillets and place fillets in a glass baking dish making sure the fish is totally surrounded and covered in the dry brine.
  3. Cover with plastic wrap and place in the fridge for 1-6 hours.
  4. Rinse the fish thoroughly and let set it in a cool dry place for 1-3 hours. A tacky patina will form on the surface of the fillets.
  5. Smoke for 2-5 hours at a gradually increasing temperature, starting at 140 F and increasing it by 20 F every hour.
  6. Leave the smoker at 180 F for the final 2 hours. The fish needs to have a minimum internal temperature of 145 F.

For Extra Flavor

Brush your favorite glaze on the fillets every time you raise the temperature.