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.
Dissolve salt and brown sugar in water.
Submerge trout 20–30 minutes.
Rinse and pat very dry.
Brush lightly with olive oil.
Season with black pepper only (salt already handled by brine).
Heat smoker to 225°F (107°C).
Use alder, apple, or cherry wood for mild smoke.
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.
Whisk mustard, honey, BBQ sauce, vinegar, smoked paprika, and pepper.
Warm gently if desired for easier brushing.
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 trout 5 minutes.
Garnish with herbs and lemon.
Herbed rice or wild rice
Roasted baby potatoes
Grilled asparagus or green beans
Simple cucumber or dill salad
Crusty bread or rye toast
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
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.
4 servings