Smoked Trout with Honey Mustard BBQ Finish is a refined barbecue seafood recipe featuring gently smoked trout fillets finished with a glossy honey mustard–BBQ glaze. This easy smoked trout recipe delivers flaky texture, balanced sweetness, and subtle smoke—perfect for light BBQ meals, brunch spreads, or elegant backyard cooking.
Yields4 ServingsPrep Time15 minsCook Time1 hrTotal Time1 hr 15 mins
For the Trout
2 large trout fillets (skin-on), or 4 small whole trout
1 tbsp olive oil
Black pepper, to taste
Quick Brine (Optional but Recommended)
4 cups cold water
3 tbsp kosher salt
2 tbsp brown sugar
Honey Mustard BBQ Finish
¼ cup yellow or Dijon mustard
2 tbsp honey
2 tbsp BBQ sauce (light, not overly sweet)
1 tbsp apple cider vinegar or lemon juice
½ tsp smoked paprika
¼ tsp black pepper
Optional Garnish
Fresh dill or parsley
Lemon wedges
Optional brine
Prep the trout
Preheat smoker
3
-
Heat smoker to 225°F (107°C).
-
Use alder, apple, or cherry wood for mild smoke.
Smoke the trout
4
-
Place trout skin-side down on oiled grates or a grill mat.
-
Smoke 35–45 minutes until trout is just opaque and flakes easily.
-
Internal temp should reach 140–145°F.
Make the honey mustard BBQ finish
5
-
Whisk mustard, honey, BBQ sauce, vinegar, smoked paprika, and pepper.
-
Warm gently if desired for easier brushing.
Glaze & finish
6
-
Brush trout lightly with honey mustard BBQ glaze.
-
Increase heat to 275–300°F (or move closer to heat source).
-
Cook 5–10 minutes until glaze sets (do not caramelize heavily).
Rest & serve
Side Information (Perfect with Smoked Trout)
8
-
Herbed rice or wild rice
-
Roasted baby potatoes
-
Grilled asparagus or green beans
-
Simple cucumber or dill salad
-
Crusty bread or rye toast
Pairing Suggestions
9
-
Beer: Pilsner, Kölsch, or wheat beer
-
Wine: Riesling, Sauvignon Blanc, or Pinot Gris
-
Non-alcoholic: Sparkling water with lemon, iced green tea, or apple spritzer
Tips & Notes
10
-
Trout is delicate—light smoke only.
-
Avoid heavy woods like mesquite or hickory.
-
Don’t over-glaze; this is a finish, not a sauce bath.
-
Skin-on fillets hold together better on the smoker.
-
Leftover trout is excellent in salads, pasta, spreads, or breakfast hash.
Ingredients
For the Trout
2 large trout fillets (skin-on), or 4 small whole trout
1 tbsp olive oil
Black pepper, to taste
Quick Brine (Optional but Recommended)
4 cups cold water
3 tbsp kosher salt
2 tbsp brown sugar
Honey Mustard BBQ Finish
¼ cup yellow or Dijon mustard
2 tbsp honey
2 tbsp BBQ sauce (light, not overly sweet)
1 tbsp apple cider vinegar or lemon juice
½ tsp smoked paprika
¼ tsp black pepper
Optional Garnish
Fresh dill or parsley
Lemon wedges
Directions
Optional brine
Prep the trout
Preheat smoker
3
-
Heat smoker to 225°F (107°C).
-
Use alder, apple, or cherry wood for mild smoke.
Smoke the trout
4
-
Place trout skin-side down on oiled grates or a grill mat.
-
Smoke 35–45 minutes until trout is just opaque and flakes easily.
-
Internal temp should reach 140–145°F.
Make the honey mustard BBQ finish
5
-
Whisk mustard, honey, BBQ sauce, vinegar, smoked paprika, and pepper.
-
Warm gently if desired for easier brushing.
Glaze & finish
6
-
Brush trout lightly with honey mustard BBQ glaze.
-
Increase heat to 275–300°F (or move closer to heat source).
-
Cook 5–10 minutes until glaze sets (do not caramelize heavily).
Rest & serve
Side Information (Perfect with Smoked Trout)
8
-
Herbed rice or wild rice
-
Roasted baby potatoes
-
Grilled asparagus or green beans
-
Simple cucumber or dill salad
-
Crusty bread or rye toast
Pairing Suggestions
9
-
Beer: Pilsner, Kölsch, or wheat beer
-
Wine: Riesling, Sauvignon Blanc, or Pinot Gris
-
Non-alcoholic: Sparkling water with lemon, iced green tea, or apple spritzer
Tips & Notes
10
-
Trout is delicate—light smoke only.
-
Avoid heavy woods like mesquite or hickory.
-
Don’t over-glaze; this is a finish, not a sauce bath.
-
Skin-on fillets hold together better on the smoker.
-
Leftover trout is excellent in salads, pasta, spreads, or breakfast hash.
Smoked Trout with Honey Mustard BBQ Finish
