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The Basic Smoke (fish)

 

You can use your favorite fish for this smoked fish recipe. Salmon works best.

Roughly 4 pounds of fish cut into 3 in. x 4 in. chunks, skin on.

The Marinade:

  • 1/4 cup Kosher Salt
  • 1/4 cup White Sugar
  • 1/4 cup Brown Sugar
  • 3 tablespoons black pepper (or more if you really like black pepper)
  • 2 quart of water
  • Optional – add 1 tablespoon cayenne pepper for spicy.
  1. Combine the Marinade ingredients.
  2. Put the fish in the Marinade – skin side up.
  3. Marinade in the refrigerator for at least 4 hours or overnight.
  4. Remove the fish from the marinade and rinse the fish.
  5. Pat the fish dry and allow the fish to reach room temperature.
  6. Set the grill at about 175°.
  7. Put the fish skin side down on the grill.

Smoke for 2-5 hours or until you like the texture.

Enjoy on a cracker with some cream cheese. Refrigerate after smoking.


 


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