Smoked Fish Recipes

Various recipes for smoked fish that have been passed around Waters Edge. Smoking salmon or steelhead is a wonderful way to utilize these fish. Almost everyone enjoys the rich smoky flavor either by itself or as an addition to dips or on crackers as an appetizer.





























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Apple Brine Steelhead or Salmon

2 quarts Apple juice or Cider
2 cups brown sugar
1/2 cup salt
2 Tbs lemon juice
(1 Tbs minced garlic, optional)
1 Tbs liquid smoke

Mix ingredients well add salmon or steelhead fillets. Refrigerate and brine approx. 24 hours. Rinse and pat dry.
Spray smoker racks with Pam and arrange fillets on racks and add fresh ground pepper or other additional seasonings of choice. Allow to dry 20 - 40 minutes. Surface of fish should not be wet to touch.
Smoke as usual - mild smoking chips compliment this recipe nicely.

Dry rub smoked steelhead

1 cup brown sugar
1/4 cup seasoned salt (your choice)
Mix well.
Remove skin from fish fillet and trim all fat and dark lateral line flesh away.
Cut into 2 or 3 pieces depending on size of fillet.  Take 2 - 3 tablespoons of mixture and rub both sides of the fish covering well. Mixture will liquefy and excess will drip away. Place rubbed fish on racks and allow to dry about half an hour.
Place in smoker with chips of your choice. Smoke until done.

If you like spicy try using Johnnie's All Natural Jamaica Me Hot N Crazy Seasoned Sea Salt instead of the usual seasoned salts available.

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