Smoked Fish Dry Rub Recipes

DRY-BRINED SMOKED SALMON

Steps:

• Mix 1 cup brown sugar and kosher salt together in a small bowl.
• Spread a thin layer of the brown sugar mixture in the bottom of a 9-inch baking pan. Arrange 2 to 3 salmon fillets on top; cover with some of the brown sugar mixture. Repeat layers until all the salmon fillets are coated. Cover with plastic wrap and refrigerate, 8 hours to overnight.
• Preheat a smoker to 195 degrees F (91 degrees C) according to manufacturer's instructions.
• Rinse brown sugar mixture off salmon fillets. Brush fillets lightly with honey and sprinkle remaining 1/2 cup brown sugar on top.
• Pour cola-flavored beverage into the smoker's water pan; add water to within 1 inch of the top. Place half of the wood chips around the perimeter of the hot charcoal. Place salmon on the cooking racks.
• Cook salmon, adding more wood chips if needed, until an instant-read thermometer inserted into the center reads 145 degrees F (63 degrees C), about 2 hours. Cool before serving, at least 15 minutes.

THE BEST DRY RUB FOR FISH AND SEAFOOD

Steps:

• Mix: Place all the spices in an airtight glass jar and shake gently to combine.
• Store: Store for up to 2 years.

SMOKED FISH DRY RUB

Steps:

• Mix equal parts (for this recipe two cups each) white sugar, brown sugar, and kosher salt. This exact salt is important! Do not try to substitute other salt types. Add fresh coarsely ground black pepper, crumbled bay leaf, and chopped garlic. Put a thin layer of the dry rub on the bottom of a pan. Put fish in pan and thoroughly cover each filet. For larger amounts, the fish can be stacked one on top of the other, with adequate rub between the layers, completely covered. Cover and refrigerate for 24 hours. This time is important. Remove, rinse thoroughly, pat dry, and smoke as usual.

DRY RUB FOR FISH

Steps:

• Combine all ingredients and mix well.
• Use as you would any dry rub.