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                                                         RECIPES

Basic Instructions for Smoking Fish

The following are very generic steps that you can use to smoke your own fish. Experiment a little with some different ingredients to create your own brine. You should always start with the basic brine solution that is listed under Step 1, and then add what you like to it.

 

Step 1

Brine your fish with this basic brine solution:

1/2 cup non-iodized salt

1/2 cup sugar

1 quart water

Stir until completely dissolved
Place fish in the solution, being careful to insure that the fish is completely covered with the brine and place in the refrigerator.
Thick chunks of 1" or more should be in brine 8 to 12 hours.
Thin chunks of less than 1" 6 to 8 hours is sufficient.

Step 2

Remove fish from brine and rinse each piece under cold water.
Gently pat dry and lay pieces on paper towel to air dry for one hour.
(After one hour you will notice the fish has a glazed film on it. This is called the Pellicle which is a normal and desired result of the brining process). When the fish is sticky to the touch it is ready.

Step 3

Smoke fish for about 2 hours at 200 F.
Use your favorite wood chips or chunks when smoking and experiment to find the taste that best suits your taste. Hickory, Alder, Apple and Cherry or combinations of these work well.
Add wood chips about every 30 minutes if necessary (depending on how much smoke taste you want.

To cut down on smoking time, remove skin from fish before putting in brine, then place fish in cheese cloth after the brine process (this helps get rid of fish oils faster and cuts your smoking time by about 1/4).

If you are feeling adventurous, try these alternative brines, which also work well:

Brine 1

1 quart water

1/2 cup non-iodized salt

1/2 cup sugar

3 ounces rum

1 ounce lemon juice

3 cloves garlic

3 Tbs. Pickling spice

1/4 Tsp. Lemon pepper

3 bay leaves

Brine 2

3 cups water

1 cup soy sauce

1/3 cup brown sugar

1/3 cup white sugar

1/3 cup kosher salt

1/2 teaspoon onion powder

1/2 teaspoon garlic powder

1/2 teaspoon pepper

Smoked Salmon with 5 Peppercorn Crust

Recipe is designed using a Weber Kettle BBQ to smoke the fish in.

1 cup firmly packed brown sugar

6 tablespoons salt

1 tablespoon minced fresh ginger

3 bay leaves

1 teaspoon crushed allspice

1 3 - 3.5 lbs. salmon fillet with skin

1/2 cup mixed color whole peppercorns

2 cups apple or hickory wood chunks

1 tablespoon honey

3 thin red onion slices

fresh dill sprigs

In a 1 to 1.5 quart pan, bring 1.5 cups of water, sugar, salt, ginger, bay leaves, and allspice to boiling over high heat. Stir until sugar dissolves completely. Let cool.
Soak wood chunks in warm water for about 1 hour.
Rinse salmon fillet, pat dry, and lay flat with skin down in a rimmed pan about 12 by 15 inches. Pour brine over salmon, cover pan tightly and chill for 24 hours. Occasionally spoon brine over fish.
Mound 18 charcoal briquettes on the fire grate of a barbecue with a lid. Ignite briquettes.
Meanwhile pour enough hot water over peppercorns to float them, soak at least 15 minutes.
Pour brine off fish, rinse fish with cool water and pat dry or dry with an oscillating fan. Set skin side down on a large sheet of foil, cut foil along outline of fish. Run honey over top of fish. Drain peppercorns and scatter evenly over fish, patting to set them lightly in place.
When coals are dotted with gray ash, 25 to 30 minutes, halve them and push to each side of the grate (Setup for indirect cooking)
Add 1 Hickory and 1 Apple wood chunk to each mound of coals.
Set grill 4 to 6 inches above the fire grate and lightly oil the grill or spray with Crisco
Place salmon on foil in the center of the grill. Put lid on barbecue and close vents to make 1/4 inch openings.
After 30 minutes, check temperature and if necessary add 3 briquettes to each mound of coals, and repeat this every 30 minutes of cooking. Add wood chunks as needed. Check thermometer often to be sure that temperature stays about 190 F. If temperature drops, open vents slightly, if temperature goes up, close 1 or 2 of the vents.
Cook salmon until the internal temperature is 125 F in the thickest part, about 1.5 hours.
Using foil and a wide spatula, slide fillet onto a baking sheet without sides, then transfer fish from sheet to a platter.
Serve salmon warm, cool, or chilled. If making ahead, cover airtight and chill up to 3 days.
Garnish with onion and dill. Cut fish across grain into 1/4 inch wide slices and lift off skin or just pull it apart using a fork..

Serve with these condiments or with the condiment recipes on this page:

Canned capers

Minced red onion mixed with a squeeze of lime juice

Soured cream

Mayonnaise

Thin toast

Lime or lemon wedges 

Honey-Cured Smoked Salmon

1 quart water

1/2 cup salt

3/4 cup honey

1/4 cup golden rum

1/4 cup lemon juice

10 cloves

10 allspice berries

1 bay leaf

1 large fillet of salmon

Combine all the ingredients besides the salmon to make the brine.
Place the salmon, skin side up, in a non-reactive dish and cover with brining liquid. Allow fish to brine for 2 hours.
Rinse the salmon in fresh water and pat dry with paper towels.
Place salmon on a drying rack (or grill rack that you will use to smoke the salmon on) and allow to air dry for about 1 hour.
Smoke salmon skin side down for about 1 1/2 hours, keeping temperature at 160 degrees Fahrenheit.

Smoked Salmon Cakes with Cucumber Caviar Chutney

Salmon Cakes

12 ounces smoked salmon

1/4 cup sweet pickle relish   

1/2 cup unseasoned bread crumbs   

1 red bell pepper, minced

1 teaspoon soy sauce   

1/3 cup mayonnaise   

2 eggs slightly beaten

1 teaspoon dried Italian seasoning   

2 tablespoons  minced fresh dill   

1 teaspoon  mild curry blend   

1 teaspoon  fresh ground black pepper            

Butter for frying                       

Cucumber Caviar Chutney

1    cup    sour cream

juice from one lemon   

1    cup    finely chopped, seeded and peeled cucumber   

4    ounces    black caviar of your choice

For Salmon Cakes

In a food processor bowl fitted with a steel blade, pulse salmon, relish, bread crumbs and bell pepper until finely chopped.
Scrape into a bowl and mix in the soy sauce, mayonnaise, eggs, dried herbs, dill, curry and pepper.
Add more bread crumbs, if necessary to form firm patties. Form 12 (3 inch) patties.
In a large, heavy, nonstick sauté pan over medium-high heat, add enough butter to generously coat the bottom of the pan.
When foam subsides, arrange cakes, not touching, in pan and cook until brown on both sides, turning once, about 4 minutes per side.
Cakes should be moist but not mushy inside.
Top with a dollop of Caviar Cucumber Chutney.

For Cucumber Caviar Chutney

Mix together sour cream, lemon juice and cucumber.
Just before serving, gently stir in caviar.

Smoked Salmon Omelets with Red Onions and Capers

12 large eggs

1 teaspoon salt

½ teaspoon ground black pepper

6 ounces smoked salmon, chopped

4 tablespoons chopped red onion

4 teaspoons drained capers

8 tablespoons whipped cream cheese

Whisk eggs, salt and pepper in a large bowl to blend. Melt 2 teaspoons butter in a a 8-inch diameter nonstick skillet over medium heat. Ladle 3/4 cup of the egg mixture into the skillet. Cook until eggs are softly set, stirring often and lifting edge of eggs to allow uncooked portion to run under, covering skillet if necessary to help set the top. Place 1/4 of the salmon on half of the omelet. Sprinkle with 1 tablespoon onion and 1 teaspoon capers. Top with 2 tablespoons cream cheese. Fold omelet in half and slid out onto plate. Repeat with ingredients to make 3 more omelets.

Smoked Salmon Enchiladas

1cup thin red onion slices

½ cup lime juice

¾ pound boned, skinned smoked salmon

½ cup cream cheese (4oz)

1can green enchilada sauce

½ cup chicken broth

8 corn tortillas (6")

¾ cup chopped green onions (including tops)

½ cup shredded jack cheese

In a bowl mix red onion slices and lime juice.  Cut cream cheese into 1/2 inch chunks.  Mix enchilada sauce and chicken broth and pour 1 cup of the mixture into a shallow 3 quart (9X13 inch) casserole.
Stack tortillas and put in a microwave safe plastic bag but do not seal. Heat in a microwave oven on full power just until hot, about 1 to 2 minutes.
Dip tortillas, 1 at a time, in sauce in casserole and turn over to coat. Stack at 1 end of the casserole. Scatter 1/8 of the trout, cream cheese, and green onions across center of 1 tortilla. Roll to enclose filling and set, seam down, in sauce. Repeat to fill remaining tortillas, pushing unfilled ones to the end of the casserole as you work.
Pour remaining enchilada sauce mixture over and around filled tortillas.
Bake in a 400 F oven until sauce bubbles, 10 to 12 minutes. Sprinkle jack cheese over enchiladas and bake until melted, 2 to 3 minutes more.
With a slotted spoon, lift the red onion slices from the bowl and scatter over the enchiladas. Serve with a wide spatula. Season to taste with lime juice from the bowl.

Red Onion and Caper Spread

1/4 c. finely chopped red onion

2 Tbs. capers

1/2 tsp. black pepper

1 tsp. Worcestershire sauce

8 ounces low fat cream cheese

Mix all ingredients with an electric mixer until well blended.

Fresh Herb and Chive Spread

1 Tbs. fresh sage, chopped fine

2 Tbs. fresh parsley, chopped fine

2 tsp. fresh thyme, chopped fine

1/4 c. fresh chives, chopped fine

3/4 c. silken tofu or low fat cream cheese

1/2 c. avocado

1 Tbs. fresh lemon juice

1/4 tsp. white pepper

1/2 tsp. Salt

Mix in food processor until well blended.

Smoked Fish

dark brown sugar

rock salt

fish (cut into smoking size pieces )

Optional (Garlic salt, Old Bay spice, Jalapeno juice and peppers)

Implements needed:

Electric smoker

Wood chips (alder, cherry, apple, hickory) use one or mix.

Brine:

Layer the fish, skin side down in container. Liberally sprinkle a handful and half of rock salt. Spread 2 hefty handfuls of dark brown sugar over the fish (add optional ingredients if desired). Repeat the process of layering fish and brine until the container is 3/4 full of fish. This will allow for the expansion of fluid from the fish. Keep in a cool, dry place as in a refrigerator. Check after one day to see if it is to your taste and ready for smoking.

Smoking Process:

After pulling fish out of the brine, rinse lightly with tap water in container. Place fish in smoker skin

side down. Try to have continuity of size and thickness of fish. Have your desired wood chips already in place. Smoke for 25 to 30 minutes. Let cool down for 15 to 20 minutes (unplug smoker). Repeat, adding wood chips as needed. Sample 2nd smoking after it’s cool down phase. If not to desired taste, smoke a third time. Thicker pieces will need more cycles of smoking and cooling down. (possibly up to 5 cycles). Remember to smoke the fish, don't cook it!! If the fish is to be frozen after smoking, it may become somewhat drier in taste. Experiment with small quantities to familiarize yourself with the smoking process.

Wok-Smoked Fish

1-1/2 pounds firm white fish fillets, such as sea bass or red snapper, about 1/2-inch thick

Marinade

2 teaspoons minced ginger

1/4 cup rice wine or dry sherry

3 tablespoons regular soy sauce

3 tablespoons dark soy sauce

1/2 teaspoon liquid smoke (optional)

2 teaspoons sugar

1/2 teaspoon Chinese five-spice

1/2 teaspoon ground toasted Sichuan peppercorns

Smoking Mixture

1/2cup packed brown sugar

1/3 cup uncooked long-grain rice

1/3 cup black or oolong tea leaves

Julienned honeydew melon and cantaloupe for garnish

Cut fish crosswise to make 3-inch square pieces. Combine marinade ingredients in a bowl. Add fish and stir to coat. Let stand for 10 minutes.

Combine smoking mixture ingredients and spread evenly in a foil-lined wok. Set a round cake rack over smoking mixture. Place fish on rack and place wok over high heat.

When mixture begins to smoke, cover wok with a foil-lined lid; reduce heat to medium-low and smoke until fish flakes with a fork, 7 to 8 minutes.

Turn off heat and allow to sit with lid on for 5 minutes. Serve fish hot or cold, garnished with melon.

Makes 4 servings

Sweet Smoked Salmon

Cut salmon fillets into 6 ounce chunks keeping the skin on. Coat the fish completely in kosher or rock salt and let sit in the refrigerator for 12 to 14 hours. DO NOT let the fish sit for a longer period in the salt or it will be too salty. Rinse the fish under cold water to remove all the salt. At this point, the fish should have a firm consistency.

Marinate the fish in the following mixture:

2 quarts soy sauce, 2 cups brown sugar, 1 cup honey, 2 tablespoons ground black pepper

Marinate for 24 to 36 hours (obviously the longer being more flavorful). Place the fish in the smoker skin side down and smoke using bark less Alder wood for 6 to 7 hours depending on the temperature in the smoker. For best results, smoke at 160 F for 6 hours.

CAUTION: Smokers vary tremendously in heat output and air circulation. The 6 hour smoking time should be adequate for most small home smokers. Larger smokers will require a longer smoking time. Check the fish hourly after 6 hours smoking time.

Smoked Sturgeon

1-1/2 lb. fish, skin on -- 6 oz

2 tbs. olive oil

1 tbs. brown sugar

1 tbs. garlic, chopped

1 tsp. pepper black -- freshly ground

1 tbs. maple syrup

6 oz wood chips for smoking -- moisten

1 each foil pie plate

Brine:

2 qts water

12 oz kosher salt -- approx.

2 tbs. brown sugar

1 tbs. garlic granulated

Prepare the brine by dissolving enough salt in the cold water to float an egg, (the amount given is an approximation. Add the sugar and the granulated garlic.

Brine the fish for one hour. I use frozen fish and I put the frozen fish in the brine for about 2-1/2 hours.

Combine the olive oil, brown sugar, garlic and pepper to make a rub, and rub it into the fish well. Oil the skin side lightly, so it won't stick to the smoking racks.

Smoke the fish for 60 - 75 minutes, depending on thickness at 225 F.

Paint the fish with warmed maple syrup as a glaze.

If you have a two burner propane grill, you can put the wood chips (moist) in a pie pan on one side. Cover down. When they begin to smoke, put the fish on the unlit side and close the cover, turn the heat on low. With a single burner charcoal grill, get the wood chips smoking good, add the fish, turn off the fire. There will be enough smoke to give you flavor, but the fish may cook sooner than you think.

Serves 4.

Salmon steaks

4-6 salmon steaks

1 tablespoon liquid smoke

1 teaspoon salt

dash of pepper

1 clove garlic, crushed

2 tablespoons vinegar

1/2 teaspoon paprika

1/2 teaspoon powdered mustard

3 tablespoons lemon juice

3 drops Tabasco sauce

1 teaspoon Worcestershire sauce

1/4 cup ketchup

1/4 cup butter, melted

Arrange fish in a shallow baking dish.  Combine the remaining ingredients and mix thoroughly.  Pour over fish and marinate 30 minutes.

Remove fish and place on a greased broiler rack.  Brush with sauce.

Broil 5 inches from heat about 10 minutes or until fish flakes when tested with a fork.

Serves 4 to 6.

Salmon Dip

1 cup sour cream

2 cups smoked salmon, crumbled

garlic salt to taste

salt and pepper to taste

Combine ingredients.  Chill before serving.  Serve with chips or crackers.

To vary, substitute 8 oz softened cream cheese in place of sour cream.

Marinades for Salmon or Sturgeon

Both of the marinades below are good for four pounds of fish ... simply place the fish in a bowl with the marinade and refrigerate for at least an hour (several hours is better!) These marinades are best when the fish is barbequed ... simply place the fish on foil (facilitating easy clean up) and barbeque the fish 10-15 for 1 inch thick fillets or 20-25 minutes for two inch thick fillets!

Standard Marinade

1/2 cup soy sauce

1 cup white wine

1 Tbs. garlic powder

1 Tbs. ginger

2 Tbs. rosemary

2 Tbs. parsley

1/2 cup olive oil

Teriyaki Marinade

1 cup soy sauce

1 cup white wine

1 cup brown sugar

1 Tbs. EACH of garlic powder, lemon juice, ginger, pepper, liquid