How to Smoke Fish

Slow-cooked smoked fish tastes divine. You don’t need a smoker to make either of these recipes at home. All you need is a charcoal grill and you can learn how to smoke fish!

Step 1: Brining

The first and most important step before you smoke fish is to brine it for at least 2 hours and preferably 6 to 10 hours. Brining fish before smoking it prevents it from drying out. Soaking it in a brine made with a combination of water and seasoning will also infuse it with flavor. Be sure to use a nonreactive dish when brining the fish such as stainless steel, ceramic, or glass.

Step 2: Rinse & Dry

After the fish fillets are done soaking in brine, remove them from the brine. Rinse each fillet under cold water. Then pat the fillets dry with a paper towel. If you’d like to add a spice rub, brush the fish with melted butter or olive oil, then sprinkle the dry rub on after you’ve dried the fish.

Step 3: Smoke

Smoker Instructions

If you have a smoker, preheat it to 175° to 200° and add wood chips. You don’t need to soak the wood chips. Remember to grease the grate before laying the fish down so that it won’t stick. Or place the fish on a greased sheet of aluminum or a wooden plank. If you plan to smoke the fish on a wood plank, soak it in water for at least 1 hour ahead. Once the smoker is hot enough, add the fish. Smoke for 2 to 3 hours.

Charcoal Grill Instructions

If you are using a charcoal grill, soak woodchips in water for 30 minutes beforehand. If you plan to smoke the fish on a wood plank, soak it in water for at least 1 hour ahead.

Pile charcoal up on one side of the grill and ignite it. This will create an indirect heat area on the other side. That is where the fish will cook. Once the coals are hot, add the wood chips.

Place the fish in a lightly greased grill basket or on a cedar plank and put it on the grill. Open the lid vent over the fish and cook for 12 to 15 minutes (depending on the thickness of the fish).

Smoked Trout Recipe

Ingredients

For the Brine

1-quart water
1/2 cup garlic salt
1/2 cup kosher salt
1/2 cup white sugar
2 skin-on trout fillets (8 ounces each), boned

For Smoking

1 cup wood chips (preferably applewood chips)
Vegetable oil, for the grill basket

Directions

1. Make the brine by combining the water, garlic salt, salt, and sugar. Place the fish in the brine in a nonreactive dish. Cover and refrigerate for at least 2 hours. If you will be using a smoker, leave in the refrigerator for 6 to 10 hours.
2. Remove fish from the brine, rinse and pat dry with a paper towel. If you will be smoking them on a grill, place them in a greased grill basket or on a cedar board.
3. Preheat the smoker or grill and follow the smoking instructions above. Remove from heat when cooked through and enjoy!

Cajun Smoked Salmon

Ingredients

For the Brine

4-5 pound skin-on salmon fillets
1-quart water
1/2 cup salt
1/2 cup light brown sugar
For Smoking
1 cup wood chips (preferably applewood chips)
cedar or another wood plank
Cajun Dry Rub
3 Tbsp paprika
1 Tbsp garlic powder
1 Tbsp onion powder
1/2 Tbsp dried thyme
1/2 Tbsp cayenne
1/2 tsp salt
1/2 tsp ground pepper
3 Tbsp melted butter

Directions

1. Make the brine by combining the water, salt, and brown sugar. Place the salmon in the brine in a nonreactive dish. Cover and refrigerate for at least 2 hours. If you will be using a smoker, leave in the refrigerator for 6 to 10 hours.
2. Remove salmon from the brine, rinse and pat dry with a paper towel.
3. In a small bowl, combine all the dry rub ingredients except for the melted butter.
4. Brush the melted butter on the salmon, then sprinkle with the spice rub and place the salmon on a cedar board.
5. Preheat the smoker or grill and follow the smoking instructions above. Remove from heat when cooked through and enjoy!

You don’t have to spend hours fishing to enjoy a great catch. Just stop by City Fish Market! You’ll find the best selection of fresh seafood in Connecticut!