How to Smoke Salmon – Easy Smoked Fish Recipe

How to smoke your fish- salmon, trout, whitefish, whatever! Super versatile smoked fish recipe. It’s easy, and delicious! I’ve tried all sorts of various brines and concoctions over the years, yet this remains my favorite way to smoke fish. This dry brine has both the crucial elements needed for fantastic smoked fish- sweet and salty!

Next time you’re looking to smoke some fish, give this recipe a try, you won’t be disappointed!

4 C Dark Brown Sugar
1 C Pickling Salt
Garlic Powder (to taste)
Cracked Black Pepper (to taste)

Begin with skinless salmon or trout fillets. Cut the fillets into manageable sized pieces being sure to remove any bones.

Mix ingredients. Generously cover each piece of salmon in a glass baking dish. Refrigerate for 6-8 hours. Flip the fish around once or twice throughout this time to be sure each piece is evenly covered in seasoning.

The brine will have become a soupy mess after the salt has done it’s job of pulling the moisture from the fish.

Rinse each piece and set it out to air dry on your smoker racks for a few hours until a pellicle forms – the tacky (not wet) layer covering the fish. I like to apply pepper at this point as well.

Now simply smoke for your desired time! That’s it. Plain, simple, and quite delicious!




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