LOCATION: Recipes >> Outdoor Cooking >> fish - typically salmon, but this weekend, trout
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fish - typically salmon, but this weekend, trout
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brine these are the proportions, no need to make a full batch for one small
fillet:
1 gallon water
1 1/2 cups kosher salt
1/2 cup soy sauce
1 cup sugar
2 bay leaves
1 teaspoon dried dill or 4 sprigs of fresh dill
1 lemon sliced
garlic powder
ginger
shot of bourbon
Let the fish marinate overnight. Prior To smoking remove fish from
brine, let dry a little ( a few minutes).
Squeeze a lemon all over the fish. Rub the fish with brown sugar
(for a 1 pound fillet, about 1/2 teaspoon). Sprinkle with ginger.
Sprinkle with garlic powder. Sprinkle with dried dill. Quantities
here are not tremendous. I dont want any one spice overpowering
the fish. There is plenty of room to experiment, but i have had
very consistent success with this.
Smoke at 200-225 degrees for about 3-4 hours depending on the size
and thickness of the fillets.
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