Smoked Fish
Infuse your dining experience with the rich, flavorful essence of homemade smoked fish! This easy-to-follow recipe uses fresh fish options like salmon, trout, or mackerel, brined in a savory mix of kosher salt, brown sugar, and aromatic spices to enhance flavor and texture. Expertly smoked over hickory, apple, or cherry wood chips, the fish develops a delicate balance of smoky depth and tender flakiness. Perfectly seasoned with black pepper, paprika, and garlic, this dish is a versatile centerpiece, ideal for pairing with crisp salads, creamy dips, or warm bread. Whether served warm or chilled, this smoked fish recipe is a surefire way to impress at your next meal.
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Recipe Information
Ingredients
- 2 pounds Fresh fish (e.g., salmon, trout, mackerel, or whitefish)
- 0.5 cups Kosher salt
- 0.5 cups Brown sugar
- 4 cups Water
- 1 tablespoon Crushed black pepper
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1 teaspoon Paprika (optional, for a smoky flavor)
- 2 cups Wood chips (e.g., hickory, apple, or cherry)
Instructions
Rinse the fish under cold water and pat it dry with paper towels. If you're using a whole fish, ensure it is cleaned and scaled. If using fillets, check for and remove any pin bones.
In a large mixing bowl or container, prepare the brine by combining 4 cups of water, 0.5 cups of kosher salt, and 0.5 cups of brown sugar. Stir until the salt and sugar are fully dissolved.
Submerge the fish in the brine solution. Ensure the brine completely covers the fish. Cover the container and refrigerate for 2-4 hours. This will enhance the flavor and texture of the fish.
Remove the fish from the brine and rinse thoroughly under cold water to remove excess salt. Pat the fish dry with paper towels and place it on a wire rack. Allow the fish to air dry for about 30-60 minutes. This helps form a pellicle, a tacky surface layer that enhances the smoke flavor and texture.
Preheat your smoker to 165°F (74°C). Soak 2 cups of wood chips (such as hickory, apple, or cherry) in water for 30 minutes to create flavorful smoke.
Season the fish with crushed black pepper, garlic powder, onion powder, and paprika (if using). Adjust the seasoning based on your taste preferences.
Place the fish on the smoker's rack, skin-side down if it's a fillet. Ensure there is enough space around each piece for even smoke distribution.
Smoke the fish for approximately 2.5-3 hours or until the internal temperature reaches 145°F (63°C). Add soaked wood chips to the smoker as needed to maintain consistent smoke throughout the cooking process.
Once the fish is cooked through and has a rich, smoky aroma, carefully remove it from the smoker. Let it rest at room temperature for 10 minutes before serving.
Serve the smoked fish warm or chilled, as desired. It pairs beautifully with fresh salads, crusty bread, or creamy dips. Store leftovers in an airtight container in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
588 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 29.7 g | 38% | |
| Saturated Fat | 7.2 g | 36% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 143 mg | 48% | |
| Sodium | 13575 mg | 590% | |
| Total Carbohydrate | 31.6 g | 12% | |
| Dietary Fiber | 0.7 g | 2% | |
| Total Sugars | 30.3 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 29.8 mcg | 149% | |
| Calcium | 88 mg | 7% | |
| Iron | 2.0 mg | 11% | |
| Potassium | 954 mg | 20% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
