Smoked Fish Recipe

Prepare the Fish

Clean and fillet your choice of fish (such as salmon, trout, or mackerel). Leave the skin on for added flavor and easier smoking.

Brine the Fish

Prepare a brine solution by dissolving salt and sugar in water. Submerge the fish fillets in the brine for 2-4 hours in the refrigerator.

Dry the Fish

Remove the fish from the brine and pat dry with paper towels. Place the fish on a wire rack and let it air dry in the refrigerator for 1-2 hours. This will form a pellicle (a tacky surface that helps smoke adhere to the fish).

Prepare the Smoker

Set up your smoker with your choice of wood chips (such as alder, hickory, or applewood). Preheat the smoker to 175-200°F (80-93°C).

Smoke the Fish

Place the fish fillets on the smoker rack, skin side down. Smoke the fish for 1.5 to 3 hours, depending on the thickness of the fillets, until they reach an internal temperature of 145°F (63°C).

Cool and Serve

Allow the smoked fish to cool slightly before serving. Enjoy it on its own, or as part of a salad, pasta, or appetizer.