How to smoke a steelhead trout fillet with a maple teriyaki glaze on a cedar grilling plank

How to smoke a steelhead trout fillet with a maple teriyaki glaze on a cedar grilling plank

Smoking steelhead trout with a maple teriyaki glaze on a cedar plank can result in a delicious and flavorful dish. Here's a step-by-step guide on how to do it from Skip Theobald from 47 North Provisions and Maine Grilling Products.


  • Steelhead trout fillets
  • Cedar plank (soaked in water for at least 1 hour)
  • Maple teriyaki glaze (store-bought or homemade)
  • Olive oil
  • Salt and pepper
  • Lemon wedges (for serving)


  1. Prepare the Cedar Plank:

    • Soak the cedar plank in water for at least 1 hour to prevent it from catching fire during the smoking process. Or you can flavor the cedar plank with another liquid of your choice such as presoaked Chardonnay soaked cedar planks. You can weigh it down with a heavy object to ensure it stays submerged.
  2. Preheat the Smoker:

    • Preheat your smoker to a temperature of about 225-250°F (107-121°C).  Use wood chips or chunks suitable for fish, like applewood, cherry, or alder, for a mild smoky flavor.
  3. Season the Trout:

    • Pat the steelhead trout fillets dry with paper towels.
    • Brush both sides of the fillets with a little olive oil.
    • Season the fillets with salt and pepper to taste.
  4. Place the Cedar Plank in the Smoker:

    • Once the smoker reaches the desired temperature, remove the cedar plank from the water and place it on the smoker grates to preheat for about 5-10 minutes. This will release the cedar aroma and prepare the plank for cooking.
  5. Smoke the Trout:

    • Lay the seasoned steelhead trout fillets directly on the preheated cedar plank, skin-side down.
    • Close the smoker and let the fish smoke for approximately 30-45 minutes. The exact cooking time will depend on the thickness of the fillets and the temperature of your smoker. The fish is ready when it reaches an internal temperature of 145°F (63°C) and flakes easily with a fork.
  6. Glaze the Trout:

    • About 10-15 minutes before the fish is done, brush the maple teriyaki glaze generously over the fillets. This will give the fish a sweet and savory glaze that complements the smoky flavor.
  7. Finish and Serve:

    • Once the steelhead trout is fully cooked and the glaze has caramelized, carefully remove the cedar plank from the smoker.
    • Let the fish rest for a few minutes before serving.
    • Serve the smoked steelhead trout with a side of lemon wedges to add a citrusy kick.

Enjoy your delicious smoked steelhead trout with maple teriyaki glaze! It's a perfect combination of sweet, savory, and smoky flavors. Cheers!  Papa Ken

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