Smoked Fish Rub

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Servings: 4 Difficulty: Intermediate
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A sweet and salty dry cure for smoking fresh fish fillets
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This robust Smoked Fish Rub combines the deep molasses notes of brown sugar, the crisp sweetness of white sugar, and the mineral punch of sea salt to create a perfect glaze for smoked fish. The mixture draws out moisture to cure the flesh slightly before smoking, resulting in a tender, flaky texture with a savory-sweet crust. Ideal for salmon, trout, or mackerel, this rub is essential for backyard smokers looking to elevate their game. It’s simple to mix with pantry staples and delivers professional-quality results for weekend gatherings or special dinners. Apply generously for a rich, caramelized finish that complements the smoky heat of your grill.

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Smoked Fish Rub

Author: chefs-mate Cooking Method: , Cuisine: Courses:
Difficulty: Intermediate
Servings: 4 Calories: 688.2

Description

This robust Smoked Fish Rub combines the deep molasses notes of brown sugar, the crisp sweetness of white sugar, and the mineral punch of sea salt to create a perfect glaze for smoked fish. The mixture draws out moisture to cure the flesh slightly before smoking, resulting in a tender, flaky texture with a savory-sweet crust. Ideal for salmon, trout, or mackerel, this rub is essential for backyard smokers looking to elevate their game. It&# 226;€™s simple to mix with pantry staples and delivers professional-quality results for weekend gatherings or special dinners. Apply generously for a rich, caramelized finish that complements the smoky heat of your grill.

Ingredients

Directions

  1. In a medium bowl, combine the brown sugar, white sugar, and sea salt.
  2. Mix thoroughly until the spices are evenly distributed and no large clumps remain.
  3. Pat fresh fish fillets dry with paper towels to remove excess surface moisture.
  4. Generously apply the rub to both sides of the fish fillets, pressing gently to adhere.
  5. Place the coated fillets on racks set over paper towels or a baking sheet.
  6. Refrigerate the fish overnight (or for at least 8 hours) to cure and dry the surface.
  7. Remove the fish from the refrigerator and let it sit at room temperature for 1 to 2 hours while the smoker preheats.
  8. Smoke the fish at a low temperature (225ðF (107ðC) (121ðC)to 250ðF) until the flesh is opaque, flaky, and reaches an internal temperature of 145ðF.
  9. Thin cuts typically take about 1 hour, while thicker cuts may require 2 to 3 hours.

Nutrition Facts

Servings 4

Amount Per Serving
Calories 688.2kcal
% Daily Value *
Total Fat 0.0g0%
Saturated Fat 0.0g0%
Cholesterol 0.0mg0%
Sodium 234079.8mg9754%
Total Carbohydrate 177.6g60%
Dietary Fiber 0.0g0%
Sugars 177.6g
Protein 0.0g0%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Keywords: smoked fish, fish rub, dry cure, smoking, salmon, trout, barbecue, grilling, sea salt, brown sugar, white sugar, garlic, bay leaf, spice blend, outdoor cooking, seafood, cure, pellet grill, offset smoker
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