Smoked Alderwood Trout with Lemon Dill Sauce

By , Test Kitchen Director · Reviewed by AislePrompt Editorial · ·

Delicately smoked trout infused with regional alderwood, served with a zesty lemon dill sauce for a refreshing finish. This american-inspired seafood ready in about 75 minutes blends coarse sea salt, brown sugar, black peppercorns, crushed into a versatile sauce that lifts everything from grain bowls and roasted vegetables to grilled proteins — a small-batch staple worth keeping in the fridge. Each serving lands at about 280 calories and feeds 4, so a small batch covers several meals across the week without taking over the fridge. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.

Prep: 15 min Cook: 60 min Serves 4 American cuisine 280 cal/serving
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Ingredients

Instructions

  1. Step 1: In a small bowl, combine 2 tbsp coarse sea salt, 1 tbsp brown sugar, and 1 tsp crushed black peppercorns. Rub this mixture evenly inside and outside 2 whole cleaned trout.
  2. Step 2: Refrigerate the trout uncovered for 1 hour to firm up the flesh and enhance flavor.
  3. Step 3: Meanwhile, prepare the lemon dill sauce by mixing 1/2 cup Greek yogurt, 2 tbsp lemon juice, 1 tsp lemon zest, 3 tbsp chopped fresh dill, and 1 minced garlic clove. Chill until ready to serve.
  4. Step 4: Preheat a smoker or grill for indirect heat at 225°F. Drain 2 cups soaked alderwood chips and place them on the heat source to create smoke.
  5. Step 5: Place the trout on the smoker grate and smoke for 45-60 minutes until the flesh is opaque and flakes easily.
  6. Step 6: Serve the smoked alderwood trout hot with a generous dollop of lemon dill sauce.

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Frequently asked questions

How long does Smoked Alderwood Trout with Lemon Dill Sauce take to make?

Total time is about 75 minutes (15 min prep + 60 min cook). A small batch typically covers several meals in the week — store as the recipe directs.

How do I store leftover Smoked Alderwood Trout with Lemon Dill Sauce?

Transfer to an airtight jar and refrigerate for up to 5–7 days. Most sauces freeze well for up to 2 months — portion into small containers or freezer bags so you can thaw only what you need. Stir before serving; cream- or yogurt-based sauces may separate on standing.

Can I substitute ingredients in Smoked Alderwood Trout with Lemon Dill Sauce?

Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.

How do I scale Smoked Alderwood Trout with Lemon Dill Sauce for a different number of people?

The recipe is written for 4 servings. Multiply each ingredient by (your serving target / 4). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.

What goes well with Smoked Alderwood Trout with Lemon Dill Sauce?

American seafood like this pair well with a simple grain (rice, couscous, or crusty bread), a quick salad with acid (lemon vinaigrette, pickled onions), and a pan sauce or yogurt-based dip. Tap "Plan a meal with the AI" to get specific side suggestions.

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