Smoking has been a favorite way to cook and preserve fish for thousands of years. Before refrigeration, smoking over open fires or in smoking sheds dried the fish and prevented it from decomposing during storage. Now that we have refrigeration in modern society, smoking is used as a way to cook fish and infuse great flavor. There are dozens of fish that can be enjoyed smoked, including salmon, tuna, trout, mackerel, tilapia, and mullet. There are many ways to flavor smoked fish and seemingly endless dishes to incorporate them. Since fish can be such a bland medium, it makes it easy to infuse it with whatever flavors you like and pair it with all sorts of sides and toppings. While smoked fish is enjoyed whole and on its own, it is also delicious when incorporated into salads, soups, dips, and casseroles. Here are three easy smoked fish recipes for you to try!
Keep in mind for these recipes that you can either buy your fish pre-smoked or smoke it yourself. Fresh is always better for flavor and consistency, but it’s not accessible for everyone since not many people have a smoker.
Brown Sugar Smoked Salmon
This smoked salmon recipe is just about the easiest one you’ll find on the internet. It only requires five ingredients and two hours of your time! It features a brown sugar dry rub and a mild smokey flavor. It’s perfect for weekday dinners, and the leftovers can be packed for lunch the next day!
For this delicious recipe, you’ll need the following.
2 pounds of fresh salmon
2 tablespoons brown sugar
1 teaspoon dried dill weed
1 teaspoon salt
1 teaspoon pepper
Start by mixing the brown sugar, dill weed, salt, and pepper to create a dry rub. Pat gently onto the tops of the salmon filets. Cover the salmon and put it in the fridge for one hour to dry brine. Preheat your smoker to 250-275 degrees F. It’s best to choose wood chips with a subtle flavor for this recipe. Some good options are pecan, oak, and cherry wood. Then remove the fish from the fridge and place it in the smoker. Smoke it for one hour or until the internal temperature reaches 145 degrees F. Then you’re done! This salmon tastes great on its own served with brown rice and broccoli. Or another great option is to leave it to chill and mix it into a fresh salad!
Smoked Trout Dip
This rich and creamy dip is the perfect appetizer or side dish to bring along to a party. Since it’s meant to be cold or room temperature, it’s easiest to use pre-smoked fish. However, if you prefer to smoke your meats, make sure you allow the fish to properly cool before assembling the dip. To make this awesome dish, you will need the following:
8 oz smoked trout fillets
8 oz cream cheese
1 tbsp capers
1 tsp dried dill weed
1 tsp paprika
1 medium lemon
3 tbsp fresh chives, finely chopped
Salt to taste
Pepper to taste
Before you start, remove the cream cheese from your fridge and let it come to room temperature. Then begin by peeling the skin off of your trout. Pulse the cream cheese in a food processor until it’s smooth and creamy, and then crumble the trout filets over top. Process until combined. Next add the capers, paprika, and dried dill weed. (If you prefer to use fresh dill weed, then fold it into the dip at the end.) Pulse once or twice, and then zest one lemon into the mixture. Cut the lemon in half and squeeze in the juice. Process the mixture one last time, and transfer to a serving bowl. Fold in 2 tbsp of freshly chopped chive and fresh dill if you like. Taste the dip and add salt and pepper to taste. When you are happy with the flavor, garnish with a pinch of paprika and the rest of the chives. Serve the dip with fresh veggies, crackers, or on slices of toasted baguette! It pairs particularly well with a crisp German lager.
Smoked Mackerel Bake
This rich and nutritious tray bake features roasted vegetables and brined and salted mackerel. It’s hearty and filling and perfect for a family dinner. To make it, you will need:
12 oz smoked mackerel fillets
½ cup non-iodized salt
½ cup sugar
1-quart water
18 oz of baby yellow gold potatoes, halved or quartered depending on size
18 oz of butternut squash, cubed
10 oz of cherry tomatoes, quartered
Salt
Cooking oil spray
1.5 oz of cheddar
Freshly chopped parsley
Mix the salt, sugar, and water in a large bowl until dissolved to create a brine. Place the mackerel fillets in the bowl and cover them in the brine. Cover and refrigerate for 12 hours. After the fish have sufficiently brined, remove them from the mixture and pat dry. Let them sit on the counter and air dry for about an hour. Preheat your smoker to 200 degrees, and use any of your favorite wood chips. Smoke the fish for two hours until the internal temperature reaches 145 degrees F. Then remove the fish and allow it to cool. Prepare the vegetables by halving or quartering the potatoes, cubing the butternut squash, and quartering the cherry tomatoes. Add the potatoes and squash to a baking sheet lined with parchment paper and cooking spray. Sprinkle salt over the top, and bake in a 400-degree oven for 30 minutes or until they start to turn gold. Remove the tray from the oven and evenly sprinkle the cherry tomatoes over the top. Bake for another 15 minutes, until the tomatoes start going soft. Break up the mackerel filets into bite-size chunks. Remove the tray again, and sprinkle with the fish and the shredded cheese. Bake for another 10 minutes, until the cheese is melted. Remove the tray for a final time, and garnish with chopped parsley. And now it’s ready to serve!
We hope you’ll give one or all of these smoked fish recipes a try! You can use pre-smoked fish for all of them if needed. But if you find yourself enjoying that amazing smokey flavor, maybe you’ll invest in a smoker and start making smoked fish and meats yourself! Smoking has been a favorite way to cook and preserve fish for thousands of years. Before refrigeration, smoking over open fires or in smoking sheds dried the fish and prevented it from decomposing during storage. Now that we have refrigeration in modern society, smoking is used as a way to cook fish and infuse great flavor. There are dozens of fish that can be enjoyed smoked, including salmon, tuna, trout, mackerel, tilapia, and mullet. There are many ways to flavor smoked fish and seemingly endless dishes to incorporate them. Since fish can be such a bland medium, it makes it easy to infuse it with whatever flavors you like and pair it with all sorts of sides and toppings. While smoked fish is enjoyed whole and on its own, it is also delicious when incorporated into salads, soups, dips, and casseroles. Here are three easy smoked fish recipes for you to try!
Keep in mind for these recipes that you can either buy your fish pre-smoked or smoke it yourself. Fresh is always better for flavor and consistency, but it’s not accessible for everyone since not many people have a smoker.