Simplistic Smoked Fish Recipe That Will Melt In Your Mouth

I like seafood very much. So, today I’m going to make the Smoked Fish Recipe. My grandpa used to be an old-school smoker and would always make smoked salmon. I always wonder as a child about how to smoke salmon. He’s getting old now, so I have been doing it and giving him salmon with this recipe. He loves it because it brings back memories of when he was fishing.

The smoked fish recipe is sweet, savory, smoky, and moist each time. I bet that sweetness mixed with that smoky flavor is awesome. Brine is a nice addition of flavor and moisture before the smoke.

Selection of Fish for Smoking

For smoking, selection of fish is an important step because all flavor depends on the quality of the fish. Many types of flavorful fish are used for smoking. When it comes to smoking fish, the fattier the fish the more it holds flavor because fattier fish absorbs the smokier flavor of wood. Fattier fish have healthy fatty acids, and omega 3. The fishes that can be used to make smoked fish:

• Salmon. The salmon is the best fish to smoke because it is a fattier fish that holds a smoky wood flavor very well. So, when you smoke it turns out tastier and more flavorful.
• Mackerel. The mackerel fish smoked very slowly. It has a significant oil content. Dry brine is used for mackerel because it holds a very good amount of moisture. Smoked it with hardwood like oak.
• Trout. Trout grows in freshwater, that’s why it is full of nutrients. Trout is very delicate, soft, and light. When you eat smoked trout, it will melt in your mouth.
• Butterfish. As the name indicates butterfish are soft like butter. It can be easily available, and it takes less time to smoke.
• Tuna. Tuna adjusts with all kinds of smoking wood. It will completely absorb the aroma of wood used in smoking.

Why will you Love Smoked salmon Recipe

• Outdoor cooking experience. If you have a backyard then use your backyard for making smoked fish recipes and fill your backyard with the aroma of smoked fish.
• Versatility. You can enjoy a smoked fish recipe with any kind of salad, or dip. You can serve smoked fish as a main course, or an appetizer.
• A blend of sweetness and smokiness. The brine used for making smoked fish recipes gives a sweet, savory flavor. The sweetness mixed with smokiness gives the perfect blend of aroma.

Equipment Required

• Smoker or grill. The smoker is used for smoking the fish. 
• Meat thermometer. The meat thermometer is used to check the temperature of meat. The temperature of the fish indicates whether the fish is cooked or uncooked.
• Tong. Tong is used for changing the side of fish while smoking.
• Paper towel. A paper towel is used to dry the salmon after brining.

Things you will Need for Making Smoked Fish Recipe

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• Brown sugar. The brown sugar will add the flavor of sweetness to our smoked fish.
• Kosher salt. Kosher salt is used in making brine. The fish will absorb salt from the brine and give the perfect blend of salty flavor in smoked salmon recipe.
• Fish. You can use any kind of fish according to your likeness. But here I’ll use salmon fish for smoking. Because for me salmon is the best option.
• Garlic powder. The garlic powder is used in brine. It will add a garlicky aroma to our smoked fish.
• Onion powder. The onion powder is used in brine to enhance the flavor.
• Olive oil. Olive oil acts as a binder between seasoning and salmon. It also adds moisture to our smoked salmon.
• Seasoning. Any seasoning will work well. I’m going to use salt, black pepper, and some dill to add herbal touch.
• Wood chips. The wood chips are used in the grill to give a smoky flavor to our smoked fish.

How to Smoke Fish?

1. Brine the Fish.

The brining of fish can be done by 2 methods but in this making of a smoked fish recipe I’ll use dry brining, I’ll also tell you the method of making wet brine so, let’s start making brine through dry brining.

• Dry brining is one of the easiest and simplest methods for preparing smoked fish recipes. For dry brine always use smaller pieces of fish because with smaller pieces the flavor of the brine will be distributed equally. For dry brine take 3/4 cup of brown sugar, 1/3 cup of kosher salt, 1 tablespoon of garlic powder, and 1 tablespoon of onion powder. Whisk all together. Now brine the salmon in a non-reactive container glass or plastic.  Now take salmon and put whole prepared brine on it. and cover it with plastic wrap. Then put your brined fillets in the refrigerator for 24 hours. After 24 hours pull out the fillets from the refrigerator. The salt and sugar penetrate the salmon. Now pull the salmon fillets from the brine mixture and dry them. Now our salmon fillets are ready for smoking.

2. Rinse the salmon.

Now rinse the brine from the salmon. Gently rinse the salmon to remove all the salt and seasoning. Dry salmon with a paper towel.

3. Seasoning.

Drizzle some olive oil on the salmon after drying. Season your salmon with some dill to add herbal flavor. Sprinkle some salt and pepper.

4. Prepare the Grill.

Set up your smoker or grill pellets at 200 degrees. Here I’m using apple wood chips for smoking.

5. Smoke the Fish.

Now smoke the fish for about an hour. After one hour check the internal temperature of the fish. The internal temperature should be 145-160 degrees. After the salmon is done, cut your salmon into small pieces with a sharp knife.

6. Serve.

Serve your hot smoked salmon fish with any kind of side dishes, dips, salads, or sauces, and enjoy!

How to Wet Brine your Salmon Fish

Wet brining is so easy. All you need is 4 cups of water, 1 cup of brown sugar, and 1/3 cup of kosher salt. Mix all together until the brown sugar dissolves completely. Now in mixture add fish fillets and put them in a zip-lock bag. Now refrigerate them for 12 hours. After 12 hours let the fish get out of a bag and pat dry with a paper towel. Season with your favorite seasoning and smoke them in the smoker. Read my smoked chicken if you want to know how to prepare wet brine forn any recipe.

Expert Tips

• For the smoked fish recipe, the fish you are using must be fresh. It will enhance the flavor and absorb aroma.
• When you cook salmon, if you see the white stuff coming out of your fish while smoking, it means you overcooked your smoked fish or cooked too hard. Cook your smoked salmon low and slow.

Storage Options

• Refrigerate. You can refrigerate your smoked salmon for up to a week. Don’t forget to wrap it in aluminum foil because foil prevents it from dryness. Reheat the microwave for about 1 minute.
• Freezing. You can freeze smoked fish for about 3 months and wrap it in aluminum foil to lock the moisture. For reheating, defrost smoked fish and bake in the oven for about 5-7 minutes until warm thoroughly.

FAQ’s

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