Description
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. 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.
Ingredients
Scale
- 2.2 pounds of Salmon fish
- ¾ cup brown sugar
- 1/3 cup kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon of onion powder
- Olive oil
- Dill
- Salt and black pepper
Instructions
- 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.
- 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.
- 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.
- Prepare the Grill. Set up your smoker or grill pellets at 200 degrees. Here I'm using apple wood chips for smoking.
- 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.
- Serve. Serve your hot smoked salmon fish with any kind of side dishes, dips, salads, or sauces, and enjoy!
Notes
- 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.
- Prep Time: 10 minutes
- Cook Time: 1 hour
- Category: Dinner
- Cuisine: American