Smoked Lake Trout Brine Recipe

This lake trout brine and smoking recipe adds hints of peach, subtle sweetness from the syrup and a flakey-firm texture to your fish. This recipe also works with steelhead trout and salmon.

10 Trout 1.5 – 2.5 pounds total

Note: If you have less trout simply cut the recipe in half.

The Trout Brine:

Add all ingredients to a pitcher and stir until salt and sugar have dissolved.

  • 8 cups water
  • 2/3 cup kosher salt
  • 2 cup light dark sugar
  • 1 cup peach brandy


Basting Ingredients:

  • Vermont Maple Syrup
  • Ground black pepper (optional)
  • Yoshidas Original Gourmet Sweet and Savory Marinade


  1. Fillet trout and cut each filet in half. Brine skin side up in a plastic or glass dish. Cover with plastic wrap and place in the refrigerator for 10-12 hours.

  2. Wash trout under cold water, pat dry and place skin side down on wire rack in a cool place. Let sit for 2 hours.

  3. Brush trout with Vermont Maple Syrup and add ground black pepper.

  4. I used a Bradley Digital Smoker with Alder Wood and began smoking the fish at 150 degrees for 2 hours. Increase temperature to 160 for 2 hours. Baste the trout with Yoshidas Marinade and finish smoking trout at 170 for 1 to 2 hours until the internal temperature reaches 130/140 degrees.

  5. Remove trout from smoker and let sit for 1 hour to cool before vacuum-sealing.


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