If you enjoy fishing for salmon or trout and have always wanted to smoke your own fish, then this recipe is tailor made for you. Quite simply, smoked salmon or trout are delicacies you easily prepare yourself if you purchase an electric smoker and follow this easy guide.
Smoked fish can be served as a party appetizer, along with cheese and crackers. It is also a nice compliment served along side a salad as a light lunch or dinner.
The Brine for Fish
- 1 quart water
- 1/2 cup brown sugar
- 1/3 cup salt
- 1/3 cup red wine
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 1 tsp cracked pepper
Stir together all brine ingredients and mix well.
Preparing the Fish for Smoking
- You will need 5 to 10 pounds of salmon or trout
- Remove pin bones
- Cut into pieces no larger than 5 X 5 inches.
Fish Brining Directions:
- Place fish pieces in crock with brine - making sure pieces are totally covered in brine mixture.
- Place crock in fridge for 12-18 hours.
- Turn fish pieces over once during brining process.
- Take fish out of brine and rinse with water.
- Pat dry with paper towel and set on a rack for approximately an hour to form a pellicle (outer crusty layer).
After the pieces have cured for approximately an hour you add seasonings to the fish.
Some seasonings you might like to try according to taste:
- garlic pepper
- cracked pepper blend
- lemon pepper
- Cajun spices
- brown sugar/mustard paste
Season both sides of fish with the seasoning ingredients of your choice. Want to try more than one seasoning? Feel free to try as many types of seasoning as you would like in the same smoking session. Each seasoning will maintain its own unique flavor.
Smoking the Fish:
- Make sure you follow all directions for your particular brand of smoker.
- Preheat smoker to 140 F.
- Use hickory, cherry, or apple wood chunks that were soaked in water for several hours for smoke flavor.
- Place quart of water in the smoker's water pan.
- Coat racks of smoker with non-stick vegetable oil spray.
- Place fish on racks and place lid on smoker.
- Check fish often, at least every 30 minutes.
Cooking Time for Fish:
- Small pieces of fish, such as tail pieces may be fully cooked after 3-4 hours
- Medium pieces of fish may be fully cooked after 4-8 hours
- Larger pieces of fish may be fully cooked after 8-10 hours
Smoking time is dependent on the size and width of fish pieces. Leaner fish such as salmon and rainbow trout will cook quicker than oilier fish such as lake trout.
The fish is done when it flakes easily.
This recipe makes 5 to 10 pounds of smoked salmon or trout. Refrigerate fish after smoking.
Recommended reading: Electric Smoker Reviews
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