Smoked Trout with Herb and Lime Mayonnaise

Of course this is the perfect opportunity to plug the Camp Chef Smoker. They have a few different sizes for your budget. This beauty is a beast and looks awesome in your backyard (at least that’s what you tell your spouse).


Smoked Trout with Herb and Lime Mayonnaise


  • 3/4 cup kosher salt
  • 1 1/4 cups firmly packed brown sugar
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon cayenne pepper
  • 3 1 lb trout cleaned (of course)

Herb and Lime Mayonnaise

  • 1/2 cup chopped fresh herbs any
  • 2/3 cup mayonnaise
  • 2 limes juice only

Combine ingredients and blend well.


    • In a bowl, combine salt with next 4 ingredients and mix well. Rub mixture on trout, inside and out. Place rubbed fish in a dish, cover and refrigerate for 12 hours. Remove fish and place on a rack in the refrigerator, uncovered for 1 hour to glaze. Place fish in a low-heat (160 – 170 degrees) smoker or barbecue for 1 hour or until cooked throughout. Allow to cool and remove skin and skeleton. Arrange on a platter with fruit, cheese and Herb and Lime Mayonnaise.

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