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  • Rick Gerhardt

The Basic Smoke (Fish)


You can use your favourite fish for this smoked fish recipe. Salmon generally works best. Roughly 4 pounds of fish cut into 3 in. x 4 in. chunks, skin on.


The Marinade

  • 1/4 cup Kosher Salt

  • 1/4 cup White Sugar

  • 1/4 cup Brown Sugar

  • 3 tablespoons black pepper

  • 2 quart of water

  • Optional – add 1 tablespoon cayenne pepper for spicy.


Let’s Get Started

  1. Combine the Marinade ingredients.

  2. Put the fish in the Marinade – skin side up.

  3. Marinade in the refrigerator for at least 4 hours or overnight.

  4. Remove the fish from the marinade and rinse the fish.

  5. Pat the fish dry and allow the fish to reach room temperature.

  6. Set the grill for 150°-175°.

  7. Put the fish skin side down on the grill.

  8. Smoke for 2-5 hours or until you like the texture.


Enjoy on a cracker with cream cheese and fresh herbs. Refrigerate after smoking.

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