Food smoking is a wonderful way to turn meat into a delicacy, but it goes beyond the usual red meat, pork, and chicken; you can smoke fish too. Smoking fish was once a way to preserve seafood, but today it’s a method for creating gourmet meals at home. If you’re ready to expand your culinary skills and try something different, follow our tips and learn how to smoke fish that will impress every guest at your table.

Is Smoking Fish Different From Smoking Steak?

From seasonings to temperature, everything about smoking fish differs from smoking steak or other meats. This is especially important for beginners to understand. You can’t use the same rub or cooking method for fish that you would for beef or pork. A fish’s flesh is delicate and cooks faster, so you’ll need to adjust your temperature and timing accordingly. For beginners learning how to smoke fish, keeping the heat low and consistent helps the fish cook evenly without drying out.

Whether you want to cook a whole fish or a fillet is up to you—the process is similar for both. This smoked fish recipe is beginner-friendly and focuses on the details that make all the difference. Follow each step closely, and you’ll end up with tender, flaky fish and crispy skin that tastes as good as it looks.

Tips for Smoking Fish

Before you begin, choose the best type of fish for your smoker. Fatty fish stay moist and flavorful during the smoking process, while leaner fish can dry out more easily. Trout, salmon, mackerel, and sea bass are all great choices for beginners. To keep fish moist when smoking, brine it first and avoid cooking at too high a temperature; steady, gentle heat is key.

Keep the skin on to help hold the flesh together and to develop that perfectly crisp exterior. Descale the entire fish before smoking, and for large fish, remove the backbone. Smaller fish can be smoked with the backbone attached on one side.

One of the most common mistakes when smoking fish is rushing the process or using too much smoke. Thick, heavy smoke can make the fish taste bitter, and opening the smoker too often causes uneven cooking.

Tools for Smoking Fish

The two most important items for a successful smoking fish experience are a quality electric smoker and clean-burning fuel.

A quality food smoker. Bradley Smokers are preferred by both beginners and pros for their precise temperature controls and consistent results. You can set it and relax, knowing your fish will smoke evenly every time.

Flavored Bisquettes®. The wood you use impacts the flavor of your fish. Bradley Bisquettes produce clean, flavorful smoke and extinguish themselves before turning to ash. For mild fish, choose woods like alder, apple, or cherry. Stronger fish, such as catfish or swordfish, pair well with oak, hickory, or mesquite.

Start with a Smoked Fish Brine

Brining fish is the best way to smoke fish and keep it tender and juicy. A good brine helps lock in moisture, preventing the flesh from drying out during the long smoke. The recipe below makes enough brine for up to five pounds of fish fillets with skin.

Ingredients:

• 4–5 pounds of fish fillets with skin (try trout, salmon, mackerel, sea bass, sailfish, or tuna)
• ½ cup granulated sugar or light brown sugar
• ½ cup table or kosher salt
• 1 quart water
• Paprika or your favorite seasoning for spice
• Fresh herbs for garnish (parsley, rosemary, sage, thyme, or dill)
• Lemon wedges for serving

Instructions:

1. In a saucepan, mix salt, sugar, and paprika with the water. Simmer over low heat until dissolved.
2. Let the brine cool to room temperature. Add the fish fillets and soak for 6–10 hours.
3. Remove the fish from the brine, rinse, and pat dry.
4. For extra flavor, apply a dry rub before smoking.

Cajun Dry Rub for Fish

This rub works beautifully with most smoked fish varieties. Adjust the ingredients as needed for the amount of fish you’re preparing.

• 1/2 tablespoon cayenne
• 1/2 tablespoon dried thyme
• 1/2 teaspoon salt
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 3 tablespoons paprika

Smoking the Fish

Preheat your smoker. For this smoked fish recipe, we used a Bradley Smoker with automatic preheating and temperature control. Refer to your smoker’s manual if using another model.

Set the temperature between 145–200°F (63–93°C) and cook until the skin begins to flake, usually about one hour. Most fish fillets take 45–60 minutes to smoke fully, while thicker cuts or whole fish may need up to two hours. Always use a meat thermometer to avoid overcooking. The fish is done when it flakes easily with a fork and reaches an internal temperature of 145°F (63°C). Serve hot with lemon wedges and fresh herbs.

We hope this guide on how to smoke fish inspires you to try something new with your smoker. Our pro tips can make all the difference in your next backyard cookout.

For more ways to get the most out of your smoker, explore the articles on our Bradley Smoker Food Smoking Blog for more ideas.