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.