Freshwater Fish Recipes

Smoked Trout & Marinade

By Cody Leeson


Prep Time: 15 min


Cooking Time:  0



  • 2 lb Fresh Rainbow or Lake Trout
  • 2 cups Soy Sauce
  • 1 cup Worcestershire Sauce
  • 3 cups Water
  • 1/2 cup Maple Syrup
  • 1 tablespoon Garlic powder
  • 1 tablespoon Black Pepper
  • 2 teaspoon Red Pepper Flakes
  • 1/4 cup Salt


  1. Combine all ingredients, except fish, in a large bowl and mix well
  2. Add fish and make sure all are coated well
  3. Marinade in refrigerator at least 6 hours, up to 24, depending on desired cure. 6 hours the fish will still be soft and flavoured mildly with the marinade, 24 hours the fish will be more firm. 
  4. Remove from marinade and wipe off any excess before traying for smoker
  5. Smoke fish 2-4 hours at 200 degrees or until desired texture is reached. 
  6. Serve hot or chilled


Though this fish is smoked, it is not recommended it be kept for long periods of time as it will not be dehydrated nor does it contain any nitrates to mitigate bacterial growth. The salt alone will not keep it safe for consumption for long periods of time.