It’s possible to serve smoked fish in a lot of different ways to suit different tastes (via Bon Appétit). Mere Trout says that it may have started as a way to keep freshly caught fish fresh, but it has since found a place in modern cuisine. The only thing stopping us from regularly indulging (besides the salt content) is the elevated price tag. When fish is smoked for a long time, it loses a lot of weight. This makes each pound more valuable. When you want smoked fish, you don’t have to buy it from the store. There are some alternatives.
There is no doubt that a smoker is not an everyday kitchen tool, but there are some great ways to make hot smoked fish without one. Keep in mind that hot smoked fish that is flakier and cold smoked fish that is silky smooth taste and feel very different. Fine Cooking says that hot smoked fish is cooking because it is smoked at a higher temperature, while cold smoked fish is cured in salt and then smoked at a lower temperature. When it comes to fish, The Spruce Eats says to use fattier fish because it won’t dry out as quickly. But any fish will do in a pinch.
Smoking fish is a great way to infuse it with deep, smoky flavor. While traditional smoking requires special equipment, you can easily smoke fish right in your oven with delicious results. I’m going to walk you through the entire process of smoking fish in the oven, from choosing the right fish to preparing and seasoning it, monitoring the smoking process, and enjoying your smoked fish creations. With just a few simple tools, you can make smoked fish at home that rivals the best restaurant appetizers and charcuterie boards.
Choosing the Right Fish for Smoking
The key to success when smoking fish in the oven is starting with the appropriate type of fish. Fattier fish with high oil content tend to work best as they can absorb the smoky flavor beautifully without drying out. Some top choices for smoking include
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Salmon – King salmon, sockeye salmon, and Atlantic salmon are all great candidates for smoking. Their high fat content results in a silky texture and pronounced smoky flavor.
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Trout – Rainbow trout and steelhead trout have just the right amount of fat to handle smoking. They develop a lovely mild smoky flavor.
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Mackerel – Very flavorful and oily, mackerel takes on an intense smoky taste when smoked. Just watch the cooking time with this delicate fish.
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Bluefish – The bold taste of bluefish pairs perfectly with smoking It will still have some “bite” even after being smoked
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Arctic char – Similar to salmon, this fish has a wonderful buttery flavor when smoked
You’ll want to look for thick, center-cut fillets or steak-like cuts when purchasing fish to smoke. Thinner tails and scraps can dry out and over-smoke. High-quality, fresh fish is ideal.
Preparing the Fish for Smoking
Proper prep is key to achieving the best results when smoking fish in the oven. I recommend taking the time to prepare your fish as follows:
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Clean – First, rinse the fish under cold water and pat dry with paper towels. Use a sharp filleting knife to trim off any scales or scraps of bone.
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Debone – Carefully run your fingers along the fish to feel for bones. Use fish tweezers or needle-nose pliers to remove any pinbones.
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Skin – You can leave the skin on or remove it prior to smoking. The skin helps retain moisture but can also cause the fish to curl while cooking. It’s a personal preference.
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Slice – Cut the fish into equal-sized portions about 1-inch thick. Uniform pieces will smoke most evenly.
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Dry – Pat the fish very dry before smoking. Use paper towels to absorb all excess surface moisture. Drier fish will absorb more smoke flavor.
Brining for Added Flavor and Moisture
Soaking fish in a simple brine before smoking helps season it and keeps it nice and moist during cooking. Dissolve 1/2 cup kosher salt and 1/2 cup brown sugar into 4 cups water, stirring to incorporate. Submerge your fish pieces in the brine, cover, and refrigerate. Brining time depends on thickness – 1 hour for thin fillets, up to 2 hours for 1-inch-thick cuts. Rinse the fish after brining and pat very dry again.
Seasoning Your Fish
You can add all sorts of spices, herbs, and aromatics to your fish to complement the smoky flavor. Some of my favorite options include:
- Black pepper and garlic
- Spicy Cajun seasoning
- Fresh chopped rosemary
- Minced lemon zest
- Crushed juniper berries
- Chopped fresh dill
- Brown sugar or maple syrup
Get creative with the seasonings! Coat the fish pieces all over before smoking. Oil or butter can also be brushed on for more moisture and flavor.
How to Smoke Fish Step-By-Step
Ready to start smoking? Here are the simple steps:
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Set up your oven – For smoking, you’ll want as low of a temperature as possible, around 200-225°F. It needs to stay under 250°F maximum.
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Prepare a smoking packet – Take a foil pouch or a smoker box. Add 2-3 tablespoons of wood chips – I like apple, cherry, or alder. Poke several holes in the top.
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Place fish on a rack – Set a wire rack inside a baking pan or oven-safe dish. Place your seasoned fish on top.
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Put fish and packet in oven – Put the smoking packet directly on the oven rack. The fish pan goes on a lower rack.
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Smoke for 1-3 hours – Smoke times will vary based on thickness. Aim for 1-2 hours for thin fillets, closer to 2-3 for thick cuts.
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Check for doneness – Use a fork to gently flake the fish. When it’s opaque and flakes easily, it’s ready.
Monitor the oven temperature and smoke levels periodically. Add more wood chips as needed to maintain constant thin smoke. You want a gentle smoking, not heavy billowing smoke.
Testing Fish for Doneness
There are a few ways to test the fish for doneness while smoking:
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Flake a piece with a fork – It should flake easily and look opaque throughout when ready.
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Check internal temp – Use an instant-read thermometer. Fish is ready at 140°F.
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Try the “touch test” – Touch your finger to the thickest part. It should feel warm to the touch, not cold.
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Look for visual cues – The edges will appear dry and firm when fully cooked.
Take the fish out immediately once it passes these doneness tests before it over-smokes.
Serving and Storing Your Smoked Fish
The possibilities are endless when it comes to enjoying your smoked fish masterpieces. Here are some of my favorite ways to serve it:
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As a spread – Flake into chunks and mix with cream cheese, lemon, and dill.
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In omelets or frittatas – Add smoked salmon to egg dishes for breakfast.
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On toast – Top bread or bagels with smoked fish and veggies for delicious bruschetta.
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In salads or bowls – Flake over leafy greens or grains for a protein punch.
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With crackers and cheese – Create an easy smoked fish charcuterie board.
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In pasta – Toss flakes of smoked fish with hot pasta for a quick meal.
Store leftover smoked fish in the fridge for 3-4 days. You can also freeze it for longer storage.
Smoked Fish Recipes to Try Next
Once you’ve mastered the basics of smoking fish in the oven, there are so many amazing recipes you can create:
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Smoked salmon cream cheese bagels – A classic! Schmear toasted bagels with cream cheese and top with flaky smoked salmon.
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Oven smoked salmon dill lemon – Bright lemon and fresh dill perfectly complement the smoked salmon.
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Smoked trout brie quiche – Flaky smoked trout and melted brie make this quiche irresistible.
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Spicy smoked salmon sushi rolls – Give your sushi rolls a kick with smoky spicy salmon.
The possibilities are endless! Dive in and enjoy experimenting with all kinds of flavor combinations. Home smoked fish takes recipes to the next level.
Frequency of Entities:
salmon – 8
trout – 3
mackerel – 2
oven – 24
smoke – 16
fish – 55
flavor – 4
smoky – 7
temperature – 3
