Is There a Smoked Steelhead in Your Future

As you may well know I am only 13 days away from my departure date for our Upper Peninsula bear hunt. My son-in-law and I are going 10 days before season opens to set baits and hopefully do some fishing in our down times. Believe me when your running 6-7 baits located 16 miles apart you don’t have much “down time!”

The above picture is of a couple steelhead I caught on the Columbia River in Oregon. I am going to smoke some fish for our up north trip on my electric smoker. I thought I’d pass the recipe on to you the readers of this blog, as it is one of the best I know of. First of all you need 4-pounds of steelhead/salmon fillets, 4-tablespoons olive oil, 8 cloves chopped garlic, 3-tablespoons crushed rosemary, 2-cups curing salt, 2-quarts water, and some ground pepper to your liking. You should soak your wood chips (hickory, alder, cedar, ect.) in water or wine for a couple hours.

Now rinse the thawed fish fillets and place them in a glass baking dish. brush the olive oil on the fish and rub the garlic and rosemary seasoning into the fish. Cover and leave in the refrigerator overnight. Dissolve the curing salt in the water/wine and pour into the dish and let it marinate 30 minutes for 1 inch of thickness. (15 minutes for 1/2 inch thickness) Pre- warm your smoker to 150 degrees. Place fish from brine on your rack with a fillet sized piece of aluminum foil under each fish. Season with pepper to suit your own taste. Continue to add wood chips as needed and let fish smoke for about 2 hours. For best results try and keep the smoker temperature around 200 degrees. If you have a thermometer the inside temperature of the fish should be 165 degrees. Remove from smoker and enjoy!

A variation I have tried is to add honey to the brine mixture. This gives the fish a refreshing sweetness that your taste buds will love. I’ll bet not all my smoked fish make it to bear camp!


3 Responses to “Is There a Smoked Steelhead in Your Future”

  1. Arthur says:

    Sounds awesome. I’ve never had smoked steelhead before. I’ve had grilled, but never smoked. It does sound great though.

  2. I love smoked fish. My Dad smokes fish and his is terrific. Your recipe sounds pretty good too.

    I think I’ll probably be getting some fish from Alaska soon. My Dad just got back earlier this week from his Summer there.

  3. Tom Sorenson says:

    Sounds real good! I would doubt that it’d make it to my bear camp, either! That sounds mouth watering enough that it just might get devoured soon as the cook turns their head! I think honey and garlic is my favorite seasoning combo.