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Smoked Steelhead Trout - Buttery Goodness!

If you have not tried smoked steelhead trout then have been missing out on one of the most buttery and delicious tasting fish on the planet.
Course Entree
Cuisine Hot Smoking
Prep Time 10 minutes
Cook Time 2 hours
Servings 4
Author Jeff Phillips


  • Whole filet of steelhead trout
  • Olive oil
  • Jeff's Texas style rub


  • Rinse fish under cold water.
  • Brush olive oil onto the top and sides of the fish.
  • Apply my Texas style rub to the top of the fish.
  • Place into a lidded container or ziptop bag and place it in the fridge if the smoker is not ready or if you prepped it ahead of time.
  • Set up your smoker for cooking at about 225°F with indirect heat and a light tasting wood such as alder and/or apple.
  • When the smoker is ready, place the fish on a piece of parchment paper and on to the smoker grate.
  • Smoke cook the fish for about 2 hours or until the internal temperature reads 140°F in the thickest part.
  • Remove the fish from the heat.
  • Slice and serve immediately.