Smoked Steelhead Trout (Salmon)

Prepare the Marinade (5 minutes): Rinse the steelhead trout fillets under cold water and pat dry with paper towels. Place them in a shallow glass baking dish.

Infuse with Flavor (2 minutes): Drizzle the olive oil evenly over the fish fillets. Sprinkle the minced garlic and crushed rosemary over the fillets, gently massaging the seasonings into the flesh. Ensure every piece is covered for even distribution.

Overnight Rest (12-24 hours): Cover the dish tightly with plastic wrap or a lid and refrigerate overnight, or for up to 24 hours. This allows the flavors to fully penetrate the fish.

Prepare the Brine (5 minutes): In a large bowl or container, dissolve the sugar-based curing mixture completely in the cold water, stirring until clear.

Brine the Fish (Time varies): Pour the brine over the marinated fish fillets, ensuring they are fully submerged. Let the fish marinate in the brine for 15 minutes per half inch of thickness. For example, a 1-inch thick fillet should brine for 30 minutes.

Prepare the Smoker (15 minutes): Prepare your smoker for a four-hour slow burn using charcoal. Aim for a consistent temperature of 150 degrees F (65 degrees C) before you begin smoking. Ensure proper ventilation for even smoke distribution.

Prepare the Fish (5 minutes): Remove the fish fillets from the brine and discard the leftover liquid. Pat the fillets dry with paper towels.

Season (1 minute): Place each piece of fish onto a small piece of aluminum foil, just large enough to hold the fillet. Season generously with freshly ground black pepper to taste.

Initial Smoke (2 hours): Place the fish fillets on the rack in the smoker. Sprinkle a handful of the soaked alder wood chips directly over the hot coals or place them in the smoker's heat box. Cover the smoker and allow the fish to smoke for 2 hours, replenishing the wood chips as needed to maintain a consistent smoke.

Increase Heat & Final Smoke (Time Varies): Increase the heat in the smoker by adding more charcoal, aiming for a temperature of 200 degrees F (95 degrees C). Continue to smoke the fish until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Use a reliable meat thermometer to monitor the internal temperature. This step can take from 30 minutes to an hour.

Rest (20 minutes): Once the fish reaches the desired internal temperature, carefully remove it from the smoker. Let the smoked steelhead trout rest for at least 20 minutes before serving. This allows the juices to redistribute, resulting in a more tender and flavorful final product.