dad's smoked fish (blue back)(salmon)
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.
prep time
8 Hr
cook time
5 Hr
method
Smoke
yield
Ingredients
- 8 fish - (11" to 12" long)
- BRINE
- 2 cups water
- 1 cup soy sauce
- 1 cup apple juice
- 1/8 cup salt (do not use iodized salt)
- 1/2 cup brown sugar
- 1/2 teaspoon garlic salt
- 1/2 teaspoon onion salt
- 1/2 teaspoon pepper
- - cherry or alder wood chips
How To Make dad's smoked fish (blue back)(salmon)
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Step 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.
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Step 2My brother-in-law uses this, but adds red pepper flakes & tobasco to his taste.
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Step 3Mix all ingredients for the brine. Mix up really good. Add your fish and leave over night.
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Step 4Next morning, remove fish. Set on paper towels and dab with paper towels. Do not wipe.
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Step 5Get your smoker ready. Spray racks with a non-stick spray for easier clean-up.
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Step 6Lay fish on racks, skin side down. Follow directions for your smoker.
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Step 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
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Step 8Smoke for 5 to 6 hours
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Category:
Fish
Category:
Other Side Dishes
Category:
Other Appetizers
Keyword:
#salmon
Keyword:
#SMOKED
Ingredient:
Fish
Culture:
American
Method:
Smoke
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