Smokehouse Recipes

Often times when you are out fishing you may not bring home as much fish as you would like. If you were hoping to experiment with several recipes, but only have a few fillets, don't worry, you can cut the ingredients down to smaller quantities and give several recipes a try. Sweet Teriyaki, Southeast Asian Style and also a (not so secret) Family Recipe are all worth giving a try. Salmon can be smoked using the Big Chief Smoker, Little Chief Smoker, or the Smokehouse Gas Smoker.

Three Smoked Salmon Recipes

Sweet Teriyaki

2 Cups Water

2 TBSP Morton TenderQuick or Non-Iodized Salt

1/2 Cup Teriyaki Sauce

1/4 Cup Molasses

1/4 Cup Brown Sugar

In a medium bowl, whisk ingredients until sugar is dissolved. Place one fillet of fish and brine in a seal-able plastic bag. 

Southeast Asian Style

2 Cups Water

3 TBSP Brown Sugar

2 TBSP Non-Iodized Salt

2 TBSP Sesame Seeds

1 TBSP Soy Sauce

1 TBSP Sesame Oil

1 TBSP Rice Vinegar

1 TBSP Fresh Ginger (grated)

1 TSP Granulated Garlic

In a medium bowl, whisk ingredients together. Place one fillet of fish and brine in a seal-able plastic bag. 

Family Secret

2 Cups Apple Juice

2 TBSP Morton TenderQuick or Non - Iodized Salt

1/4 Cup Brown Sugar

1-2 TSP Tabasco Sauce

1/2 TSP Granulated Sugar

1 TSP Red Pepper Flakes

In a medium bowl, whisk ingredients until sugar is dissolved. Place one fillet of fish and brine in a seal-able bag. 

Brine fish 6-8 hours under refrigeration.

Smoking Directions:

Place fish on racks and air dry at least 30 minutes. Do not rinse any of the brines. Make sure fish is no longer dripping brine liquid before putting racks in the smoker. Put a new layer of foil on the drip pan. Fill Smokehouse Gas Smoker, Big Chief Smoker or Little Chief Smoker chip pan with wood chips. Plug in Big Chief Smoker or Little Chief Smoker. If using the Smokehouse Gas Smoker, preheat to 250 degrees to get chips burning and turn dial to low, keeping the temperature between 160 degrees and 190 degrees. Smoke 5-9 hours or until fish reaches desired consistency.

When fish is done, cover with plastic wrap or place in a sealed container. Refrigerate until ready to serve. Vacuum seal for longer refrigeration storage or freezing. 

Recipe by Tiffany Haugen