Easy Smoked Fish
recipe

Easy Smoked Fish

5.0

Fish takes on a deliciously moist texture when slow roasted in a smoker. The meat of the fish easily peels away in tender, flaky chunks as it is infused with all the flavors of sweet smoky wood. When paired with seasonings of fresh herbs and citrus aromatics, smoked fish is a tasty treat that you can feel good about indulging in.

Facebook Pinterest Instagram Mail

Ingredients

4-5
pounds hearty skin-on filets (salmon, mackerel or sea bass)
1
quart water
1/2
cup salt
1/2
cup white granulated sugar
 
paprika

Directions

1

Mix brine over low heat until salt and sugar dissolved. Let cool completely.

2

Submerge fish in brine. Let rest in the fridge for 6-10 hours, or overnight.

3

Remove fillets and lightly rinse before smoking. Pat dry and sprinkle with paprika.

4

Preheat smoker and add wood chips. Smoke fish for about three hours at 175-200°F or until the internal temperature reaches 160°F.

Made this recipe? What did you think?
Cooking Notes
Share your tips, tricks, and cooking notes with others.
Thanks for sharing your note!
Once it's been approved, it will display here.

500
Need help? Our Customer Support can help you with any prroduct-specific questions.
View More Recipes Like This