This stuffed whole smoked trout features tender, flaky fish stuffed with garlic and lemon, then smoked until golden! This easy recipe creates perfectly moist fish with just the right amount of smoke flavor and will impress even those who "don't like fish."
If you love smoked fish, try my Pellet Grill Smoked Salmon or Honey Glazed Smoked Salmon next!
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I caught the trout in this recipe ice fishing. It was one of those perfect winter days - fresh snow everywhere, temperatures warm enough to skip the tent, and fish practically jumping through the ice.
We caught enough trout that day to make this recipe, plus an air fryer trout recipe. My mother-in-law, who normally pushes fish around her plate, requests this smoked trout regularly. The secret? A simple seasoning blend and just the right amount of smoke flavor that enhances the trout's natural flavor without overwhelming it.
Why you'll love this recipe
- Simple prep: No brining needed.
- Works on any smoker: From Masterbult electric smoker to Pit Boss pellet smoker to Traeger pellet grill.
- Perfect texture: Flaky and moist, never dry.
- Make ahead: Great warm for dinner or cold for next-day appetizers
Recipe ingredients
All ingredients for this smoked trout recipe are shown in the pic below and special notes are made in this bulleted list to assist you.
- Trout. Fresh trout is best, but you can also use store-bought. I used a whole cutthroat trout, but you could also use rainbow trout or brown trout. If using trout fillets, skip the stuffing part and just oil and season.
- Olive Oil. It creates a moisture barrier and helps seasonings stick.
- Whole Garlic. Peeled cloves for stuffing.
- Seasoning. I made a simple rub using garlic powder, onion powder, smoked paprika, sea salt, and black pepper.
- Lemon slices. Fresh lemon slices for cooking and serving.
See the recipe card below for full information on ingredients and quantities.
How to make smoked trout
I've included step-by-step photos below to make this recipe easy to follow at home. For the full printable recipe instructions and ingredient quantities, scroll to the recipe card at the bottom of this post.
- Start by preheating your smoker to 225°F with either apple, cherry, pecan, or alder wood chips (or wood pellets). While it's heating up, prep the trout. Rinse it well with cold water, then use paper towels to pat it dry both inside and out.
- Make the seasoning blend by combining 1 teaspoon each garlic powder, onion powder, and smoked paprika, ½ teaspoon sea salt, and ¼ teaspoon black pepper in a small bowl. Mix well until evenly combined.
- Using a pastry brush or your hands, coat the inside of the trout with 2 tablespoons of olive oil. Sprinkle the seasoning mixture inside, using your fingers to apply it everywhere. Fill the inside of the cavity with 5-6 whole peeled garlic cloves and stuff it full of lemon slices.
- Clean your grill grates thoroughly and lightly oil them to prevent sticking. Place the seasoned whole trout skin side down directly on the grill rack. Insert a temperature probe if using. Add 1 cup of water to the water pan if your smoker has one. Close the door (or lid) and smoke for 1½-2 hours. Note: Smoking time will vary depending on the size of your fish.
- When the internal temperature of the fish reaches 145°F in the thickest part, carefully remove the trout from your smoker. Let it rest for 5 minutes - the fish will continue cooking slightly during this time.
- Just before serving, garnish with slices of lemon and fresh dill if you like. Serve and enjoy!
Top tips
- Use mild wood pellets. My favorites are apple wood, cherry, or pecan. Anything stronger will NOT be good.
- Watch temperature. Fish cooks quickly - use a meat thermometer for perfect results.
- Space matters. If smoking multiple fish, leave room between them for proper smoke flow.
How to serve smoked trout
Make it a complete meal with these perfect sides:
- Straight off the smoker with smoked smashed potatoes and smoked corn on the cob (my family's favorite).
- Serve with Greek cucumber salad, smoked zucchini, and crispy air fryer potatoes.
- Make a smoked trout dip with cream cheese, sour cream, lemon juice, and a few other ingredients for crackers, vegetables, or bagels.
Storage instructions
- Leftovers: Store smoked trout in an airtight container in the refrigerator for 2-3 days.
- Make ahead: Smoked trout is delicious cold! Perfect for next-day salads or bagel spread. Just keep it in the fridge until ready to use.
Recipe FAQs
Yes, but make sure it is completely thawed and patted dry before smoking.
Yes, as many as your smoker will fit. You want to make sure there's space between each fish for proper smoke circulation.
I recommend investing in a thermometer, but if you don't have one, the fish should flake easily with a fork and be opaque throughout.
Fruit woods like apple or cherry are ideal. Alder wood is traditional for fish. Avoid strong woods like hickory or mesquite.
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Printable Recipe
Whole Smoked Trout
Ingredients
- 1 pound whole trout (1 or 2 whole trout, depending on size) cleaned
- 2 tablespoons olive oil
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon smoked paprika
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
- 6 whole garlic cloves peeled
- 2 large lemons for cooking and serving thinly sliced
- fresh dill for garnish optional
Instructions
- Preheat your smoker to 225°F and set up with your choice of mild wood (apple, cherry, or alder works best). Fill the water pan with 1 cup of water if your smoker has one.
- While the smoker heats up, pat the trout dry inside and out with paper towels.
- Mix together 1 teaspoon each of garlic powder and onion powder, 1 teaspoon smoked paprika, ½ teaspoon sea salt, and ¼ teaspoon black pepper in a small bowl.
- Brush the inside of each fish with olive oil, then season the cavity with the spice mix. I like to use my fingers to make sure it gets everywhere.
- Stuff each fish with whole peeled garlic cloves and lemon slices, arranging them evenly throughout the length of the fish.
- Place the fish skin-side down on oiled smoker grates. Insert a meat probe into the thickest part of the fish. Close the smoker and smoke the fish for 1½-2 hours until the internal temperature reaches 145°F. Note: If you're smoking a few fish, make sure to leave some space between them.
- Once done, let rest for 5 minutes, then garnish with some fresh lemon slices and dill if desired. Enjoy!
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Notes
- Any smoker works. You can use an electric Masterbuilt, a Traeger pellet grill, or a Pit Boss.
- Wood choice matters. Stick with mild woods like apple, cherry, or alder. Anything stronger will overpower your fish.
- Storage. Store leftover smoked fish in an airtight container in the fridge for 2-3 days.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
Toma says
Delicious! A very easy and super tasty recipe! ♥️ will definitely be making this again.
Jeri Walker says
Awesome! I'm so glad you liked it Toma! And thanks so much for taking the time to come back and leave a review! 🙂