Smoked Fish Brine

Smoked Fish Brine

10 mins
4 hrs

A smoked fish brine will keep the delicate meat of the fish from drying out as well as work your seasonings past the skin and into the tender flakes of the fish.


For the Brine

  • 4-5 pound fillets, skin on
  • 4 cup warm water
  • 1 cup soy sauce
  • 3/4 cup brown sugar
  • 1/4 cup sea salt
  • 3/4 tablespoon granulated garlic


Step 1 Of 4
Mix ingredients together in a large bowl until sugar and salt are dissolved. Let cool to room temperature. Pour the brine over fillets, making sure they are covered.
Hot Tip
Be sure to let brine cool completely before adding fish. Additionally, use a container large enough to hold all of the brine and fish comfortably.
Cover and marinate in the refrigerator for a minimum of 6 hours.
Remove fillets from brine, pat dry with paper towels.
Hot Tip
Discard brine after use.
While your smoker heats, arrange fish on racks and let dry for about an hour or until a glaze forms on the surface of the fish.
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