Smoked Trout
Ingredients
-
1.5
filet
steelhead trout
-
1
tablespoon
kosher salt
-
1
teaspoon
white pepper
-
1
teaspoon
garlic powder
-
1
teaspoon
fresh dill
-
½
teaspoon
paprika
Instructions
- Combine kosher salt, garlic powder, dill, paprika, and white pepper in a bowl to make the dry rub.
- Preheat the smoker to 225°F and add wood chips.
- Prepare aluminum foil with non-stick spray and place the trout skin-side down on it.
- Blot the trout with paper towels and apply the dry rub, letting it rest for at least 30 minutes.
- Insert a thermometer into the thickest part of the trout and place it in the smoker.
- Smoke the trout until it reaches an internal temperature of 140°F.
- Remove the trout from the smoker and let it rest for 15 minutes before serving.
Nutrition Facts (estimated)
Servings
6
Calories
129
Total fat
6g
Total carbohydrates
1g
Total protein
18g
Sodium
907mg
Cholesterol
49mg
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