Smoked Fish
A simple, foolproof method for smoking fish fillets on a Traeger or pellet smoker. Brine first, smoke low and slow, and the results are excellent.
Ingredients
- Fish fillets (salmon, trout, or white fish)
- {"For the brine"=>"4 cups water, 1/4 cup salt, 1/4 cup brown sugar (basic brine — adjust to taste)"}
Instructions
- Make the brine by dissolving the salt and sugar in the water.
- Submerge the fish fillets in the brine and refrigerate for approximately 1 hour.
- Remove the fish and pat dry. Allow to air-dry on a rack for 20-30 minutes if possible — this helps form a pellicle (slightly tacky surface) which helps the smoke adhere.
- Fire up the Traeger or pellet smoker to approximately 225°F.
- Place the fish on the smoker and cook for approximately 2 hours, or until the fish is fully cooked and flakes easily.
Notes
- Pellicle: The air-drying step forms a tacky skin on the fish that helps smoke adhere and improves flavour. Don’t skip if you have time.
- Wood pellets: Apple or alder wood work best for fish — they give a mild, sweet smoke that doesn’t overpower the fish.
- Doneness: Salmon is done at 145°F internal. Smoked salmon is traditionally served at 140-145°F.
- Uses: Great flaked over salads, in pasta, on bagels with cream cheese, or eaten straight off the smoker.
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