Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Whole Smoke-Grilled Mountain Trout

Ben Fink

Servings: four.

The students in my fish-cooking classes rave over this dish. It will transport you to a mountain stream at sunset. The smoky, herbaceous flavors really make the trout jump, but without covering the gentleness of the fish. Anytime you see fresh whole trout at your market, buy some to give this recipe a whirl. They arrive at the store scaled and gutted but usually have the heads on. If the heads bug you, then have the fishmonger remove them.

This recipe is excerpted from Grillin’ with Gas.

Think getting great smoky flavor from your gas grill is impossible? Think again. See it in action in our exclusive CooksClub video featuring grilling guru, Fred Thompson.


  • 4 small whole rainbow, golden, or mountain trout, scaled and gutted
  • 1/2 cup mayonnaise
  • 8 sprigs fresh thyme
  • 8 sprigs fresh oregano
  • 4 sprigs fresh rosemary
  • 8 lemon slices, 1/4 inch thick
  • 2 to 3 garlic cloves, minced (optional)
  • Apple wood chips, soaked in water for 30 minutes
  • Extra-virgin olive oil


  • Put the trout on a plate or in a baking dish. Coat the outside of each with the mayonnaise. Stuff 2 thyme sprigs, 2 oregano sprigs, 1 rosemary sprig, and 2 lemon slices into the body cavity of each trout. Add a little garlic if you like. Cover with plastic wrap and refrigerate until ready to grill, for up to 4 hours.
  • Oil the grill racks. Preheat your grill using all burners set on high and with the lid closed for 10 to 12 minutes. When the grill is almost ready, put the smoking chips in a foil pouch and punch lots of holes in it. Wait until a good head of smoke is obvious, then add the trout. Close the lid and cook for 5 to 6 minutes on each side, depending on the thickness of the trout. Because you are working with whole fish, use the 10-minute-per-inch rule as a guide. Remove the trout to a platter and let them rest for 5 minutes. Serve with a drizzle of first-rate extra-virgin olive oil.


Rate or Review

Reviews (1 review)

  • chezjewels | 09/09/2021

    Coating the fish in mayo is a genius way to get beautifully crisped skin. skipped the optional garlic as I just wanted the delicate flavor of the trout to shine. Really quick and delicious!

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial