Dad's smoked fish (Blue Back)(Salmon)

deb baldwin


This is my Dad's (L McDonald) recipe. He makes the best smoked fish.He is now 84 and not able to go fishing, so his supply of fish is limited. When I went to Oregon last year, my daughter took me steelhead fishing and I gave him a fish so he could smoke it.

★★★★★ 1 vote
8 Hr
5 Hr


8 fish
(11" to 12" long)


2 c
1 c
soy sauce
1 c
apple juice
1/8 c
salt (do not use iodized salt)
1/2 c
brown sugar
1/2 tsp
garlic salt
1/2 tsp
onion salt
1/2 tsp
cherry or alder wood chips


1Prep fish. You can use any kind of fish that you want. Small to large depending on your smoker. Large fish need to be cut up in smaller pieces.
My dad has a small smoker so adjust if needed for larger ones.
2My brother-in-law uses this, but adds red pepper flakes & tobasco to his taste.
3Mix all ingredients for the brine. Mix up really good. Add your fish and leave over night.
4Next morning, remove fish. Set on paper towels and dab with paper towels. Do not wipe.
5Get your smoker ready. Spray racks with a non-stick spray for easier clean-up.
6Lay fish on racks, skin side down. Follow directions for your smoker.
7You will need at least 3 pans chips: Cherry or Alder wood chips. You can also use 1/2 cherry & 1/2
Alder for each pan
8Smoke for 5 to 6 hours

About Dad's smoked fish (Blue Back)(Salmon)

Main Ingredient: Fish
Regional Style: American
Hashtags: #salmon, #SMOKED