Friday, June 4, 2010

Smoked Fish

Had a chance over the holiday weekend, to finally get around to smoking the two salmon and single lake trout (togue) from the previous winter ice fishing and spring trolling outings to West Grand Lake. The following are two recipes that work very well for both of these fish species. In my experience, I have found that many people actually prefer the lake trout over the salmon, due to its rich flavorful taste. For breakfast, try putting either smoked delicacy on a bagel with cream cheese and you will think you have died and gone straight to heaven! Either way, smoking is a fantastic way to enjoy eating both of these sporting favorites!

Smoked Salmon
1 qt. water
½ cup white sugar
½ cup non-iodized salt
Smoked Togue
2 qts. water
1 cup of non-iodized salt
½ cup of brown sugar
¼ cup of lemon juice (One lg. lemon)
¼ tbsp of garlic powder
¼ tbsp of onion powder

1. Soak fish overnight (8-12 hours)
2. Take them out and rinse them off
3. Pat dry and let sit until a glaze forms called “pellicle” (about 1 hour)
4. Place in smoker and use apple, hickory or alder depending on taste.
5. Let smoke for 8-12 hours until the desired level of doneness is achieved. Some people like smoked fish “dry” and some “wet” so taste testing is required near the end of the process.


  1. Sounds good, I love smoked fish. I did a couple salmon in the smoker on Fathers Day. I like to add Brown sugar to my salmon brine along with 1/4 cup molasses!
    Lately, I've added black pepper to the fillets when they are drying, and then coat with pure Maple Syrup before hitting the smoke.

  2. RD, I like the brown sugar idea . . . sounds delicious.

    All in all the fish came out fine for my tastes but some found it a little salty. Not bad for my first attempt!

    What wood do you use for your smoking?


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