Smoked Fish Brine Recipe and Smoking Directions
Elevate your homemade smoked fish game with this tried-and-true **Smoked Fish Brine Recipe and Smoking Directions**. This recipe combines a perfectly balanced brine of kosher salt, brown sugar, minced garlic, crushed black peppercorns, and fragrant bay leaves, finished with fresh lemon slices to infuse your fish—whether it's salmon, trout, or mackerel—with layers of exquisite flavor. The process involves brining your fish overnight to enhance its texture and taste, followed by drying it to form a pellicle, ensuring the smoky richness adheres beautifully. Using your smoker and wood chips like apple, cherry, or alder, you’ll achieve tender, flaky fish with a deep, aromatic smokiness. This step-by-step recipe is your ultimate guide to mastering smoked fish, perfect for serving as an appetizer, main course, or in salads and spreads. Impress your guests with homemade smoked fish that tastes like it’s straight from a gourmet smokehouse!
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 8 cups Water
- 0.5 cups Kosher salt
- 0.5 cups Brown sugar
- 4 cloves Garlic cloves, minced
- 1 tablespoon Black peppercorns, crushed
- 2 leaves Bay leaves
- 1 whole Lemon, sliced
- 2 pounds Fish (e.g. salmon, trout, or mackerel)
Instructions
In a large mixing bowl, combine the water, kosher salt, and brown sugar. Stir until the salt and sugar are fully dissolved.
Add the minced garlic, crushed black peppercorns, bay leaves, and lemon slices to the brine mixture. Stir to combine.
Place the fish in a large resealable plastic bag or a shallow glass dish. Pour the brine over the fish, ensuring all pieces are fully submerged.
Cover the dish with plastic wrap if using and refrigerate for 8-12 hours, but no longer than 24 hours to prevent over-brining.
After brining, remove the fish from the mixture and rinse thoroughly under cold water to remove excess salt. Pat the fish dry with paper towels.
Place the fish on a wire rack and allow it to air dry in the refrigerator for 1-2 hours. This step helps form a pellicle, a slightly tacky surface that allows the smoke to adhere better.
Preheat your smoker to 175°F (80°C) and add your choice of wood chips (e.g., apple, cherry, or alder) for flavor.
Once the smoker is ready, place the fish fillets skin-side down on the smoker's grates. Smoke the fish for approximately 3 hours or until the internal temperature reaches 145°F (63°C).
Remove the smoked fish from the smoker and let it rest for 10 minutes before serving. Enjoy!
Nutrition Facts
Calories |
2199 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 118.4 g | 152% | |
| Saturated Fat | 28.3 g | 142% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 572 mg | 190% | |
| Sodium | 54309 mg | 2361% | |
| Total Carbohydrate | 85.4 g | 31% | |
| Dietary Fiber | 3.8 g | 14% | |
| Total Sugars | 71.8 g | ||
| Protein | 201.8 g | 404% | |
| Vitamin D | 119.3 mcg | 596% | |
| Calcium | 312 mg | 24% | |
| Iron | 6.4 mg | 36% | |
| Potassium | 3606 mg | 77% | |
*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.
