Easy Smoked Fish
FOR THE FISH
- 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
Mix brine over low heat until salt and sugar dissolved. Let cool completely.
Submerge fish in brine. Let rest in the fridge for 6-10 hours, or overnight.
Remove fillets and lightly rinse before smoking. Pat dry and sprinkle with paprika.
Preheat smoker and add wood chips. Smoke fish for about three hours at 175-200°F or until the internal temperature reaches 160°F.
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