Name: Fish Typically Salmon, But This Weekend, Trout
Ingredients: brine these are the proportions, no need to make a full batch for one small; fillet:; 1 gallon water; 1 1/2 cup 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

Fish Typically Salmon, But This Weekend, Trout

Cooking MethodGrilling

Ingredients

brine these are the proportions, no need to make a full batch for one small
fillet:
1 gallon water
1 1/2 cup 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

Instructions

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.