Smoked Steelhead Trout

Smoked Steelhead Trout

Back to blog

30-Minute Smoked Steelhead Trout with Lemon Butter Sauce

Elite BBQ Smokers (Jason Hardee)

Servings

4 servings

Prep Time

0 hours 5 minutes

Cook Time

0 hours 30 minutes

Cuisine

American / BBQ / Seafood

Category

Main Dish

Think smoking fish takes hours? This 30-minute Smoked Steelhead Trout will change your mind. Lightly seasoned, gently smoked, and finished with a rich lemon butter sauce, this recipe delivers incredible flavor in record time.


Using a Recteq pellet smoker, steelhead trout is cooked hot and fast on a bed of orange slices to keep it moist and delicate. Finished with a garlic lemon butter sauce, this dish is perfect for weeknight dinners, entertaining guests, or anytime you want a fast, impressive meal straight off the smoker.


Recipe Highlights

  • Fish: Steelhead trout, skin-on
  • Cook Time: 30 minutes
  • Flavor Profile: Garlic butter, citrus, light smoke
  • Equipment: Recteq Pellet Smoker
  • Technique: Hot-and-fast smoking over citrus slices


30-Minute Smoked Steelhead Trout with Lemon Butter Sauce

Ingredients

    blank

    • 4 tbsp Kerrygold salted butter

    • 1 clove garlic, chopped

    • 1 tbsp Elite BBQ Smokers SPG

    • Juice of 1 lemon

    blank

    • Steelhead trout fillet (skin-on)

    • Oranges, sliced into ¼-inch rounds

    • Heath Riles BBQ Garlic Butter seasoning

    Directions

      blank

      1. Combine butter, garlic, SPG, and lemon juice in a smoker-safe container.

      2. Heat on the smoker until the butter has fully melted and flavors are combined.

      3. Remove and set aside.

      blank

      1. Slice oranges into ¼-inch rounds and place them on a pizza rack.

      2. Set the steelhead trout fillet on top of the orange slices.

      3. Season the trout evenly with Heath Riles BBQ Garlic Butter.

      4. Preheat the Recteq Smoker to 350°F.

      5. Place the trout on the smoker and cook at 350°F.

      6. At the 25-minute mark, coat the trout with lemon butter sauce to prevent drying.

      7. Around 30 minutes, white protein will begin to appear — this indicates doneness.

      8. Remove from the smoker and allow to rest briefly. Remember, carry-over cooking will continue.

      9. After resting, finish with additional lemon butter sauce.

      10. Serve and enjoy.

      11. Take photos and tag @EliteBBQSmokers on social media.