Easy DIY Smoked Fish

Easy DIY Smoked Fish
Photo by Grace Parisi

Delicious home-smoked fish is not exclusive to those with fancy smokers or smoke houses. All you need is a propane or charcoal grill, wood chips, aluminum foil, and a little bit of pre-planning and patience. There’s no need to thaw the fish before brining, making prep that much easier.

Easy DIY Smoked Fish | Sitka Salmon Shares

Active time: 20 min
Total time: 24 hr
Serves: 6


  • ¼ cup light brown sugar
  • ¼ cup kosher salt
  • 1 tablespoon coarsely ground black pepper
  • 2 pounds sablefish, salmon, or halibut fillets, frozen



In a large sealable plastic bag or container, combine the brown sugar, salt, pepper, and 1½ cups water. Add the fish fillets and seal the bag, pressing out any air. Refrigerate for 24 hours, turning the fish occasionally.

One hour before smoking, remove the fish fillets from the brine, rinse well with cold water, and pat dry with paper towels. Place a wire rack on a baking sheet and arrange the fish fillets on the rack, skin side down. Refrigerate, uncovered, until the surface is very dry (this is called the pellicle) and ready to smoke, at least 1 hour. 


While the fish rests, soak 2 cups wood chips (such as apple, hickory, or cherry) in warm water for 1 hour. If you like, also soak a grill-ready cedar plank. 

Preheat the grill over high heat, turning on all of the burners or build a charcoal fire. Drain the wood chips and spread out to a 6- by 8-inch rectangle in the center of an 18-inch sheet of heavy duty aluminum foil. Fold up the sides, crimping to seal, to form a 6- by 8-inch packet. Using a small paring knife, poke 8 to 10 holes in the top side only. 

Turn off all but 1 of the burners or move the charcoal to one side for indirect cooking. Set the packet directly over the lit burner or hot coal bed. Close the grill and allow the wood to begin smoking. 


Brush the grill grate clean and oil the grate. Place the fish, skin side down, on the unlit side of the grill and quickly close the lid. (Alternatively, if using the plank, arrange the fish fillets on the plank and place the plank on the unlit side of the grill.) Reduce the heat to low if using a gas grill and cook until the fish is cooked through and glossy, 30 to 35 minutes. Transfer to a platter and let sit until cool enough to handle. Remove any skin and pin bones before eating. 

Ready to try this recipe?

Shop our seafood boxes for next week delivery.

Shop Seafood Boxes

Pro Tips

Pair it Up

Pair it Up

Look for something crisp, cold, and bubbly with a little acidity to cut the richness and smokiness of the fish. For beer drinkers, lager is the ticket, and for wine drinkers, go for a lightly effervescent vinho verde.

Level it Up

Level it Up

The brine is a blank canvas. Try adding 1 tablespoon of pickling spice, 1 tablespoon creole seasoning, or 2 bay leaves to the liquid for depth of flavor.

Change it Up

Change it Up

The sky’s the limit with smoked fish. Bagels and cream cheese are obvious choices, but smoked fish is also great in chowders, salads, and breakfast scrambles.


*The information displayed is our analysis of the recipe based on its ingredients and preparation, and should not be considered a substitute for professional nutrition advice.

How to DIY Smoked Salmon

with Richie Mann

A fan favorite, smoked salmon can be done perfectly at home even without a smoker! Just follow these easy steps with Richie and in 24 hours you will have moist, smoky and delicious wild caught alaskan smoked salmon in the comfort of your own home.

Want more culinary tips + tricks?

Subscribe for more recipes, culinary tips & tricks, and exclusive discounts!

Join our community.
Subscribe Now
Join our community.
Subscribe Now