Brined and Smoked Fish


Main Dish
Brined and Smoked Fish

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Brined and smoked salmon fillets

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Smoked fish is a labor of love. We recommend using trout or salmon and fresh thyme for this brined and smoked fish recipe.

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Servings and Ingredients

Serves 6
1 ½ c. kosher salt
1 ½ c. Hy-Vee granulated sugar
1 gal. water
3 to 4 lbs. fresh trout or salmon
Fresh thyme, if desired

Things To Grab

  • Large bowl
  • Adler or apple wood chips
  • Charcoal
  • Smoker
  • Meat thermometer


  1. Mix a brining solution by mixing kosher salt, sugar, and water. Add any seasonings you desire. Place 3 to 4 pounds of fish in brine and refrigerate for 4 to 12 hours.

  2. Soak half of adler or apple wood chips in water for 30 minutes. Leave other half of wood chunks dry. Mix wood with hot grey-ash charcoal.

  3. An hour before smoking, remove fish from brine and rinse well. Allow fish to air-dry in the refrigerator for 1 hour before smoking. Place air-dried fish in the smoker.

  4. For the first hour, keep temperature below 150 degrees to allow fish to soak up smoke. After 1 hour, open vents to bring temperature to 200 degrees sprinkle with fresh thyme, if desired. Cook until fish reaches an internal temperature of 165 degrees. 

Recipe Source:

Hy-Vee Seasons Back to School 2013