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Honey Smoked Trout/Salmon and Trout/Salmon Jerky

Submitted By

FishUSA Admin
Ideal for 6 to 10 lb. Steelhead and Coho. This recipe is low salt and reduces the fishy taste. The smoked fish will keep for up to 2 weeks in the refrigerator. It can also be wrapped in wax paper and frozen in freezer bags.
Trout/Salmon Jerky
Follow the same procedure as described in the recipe for Honey Smoked Trout/Salmon with the following changes: Skin the fish and remove all bones when filleting. Cut slices about a 1/2-inch thick lengthwise. Use less water when smoking which allows the slices to dry. You only need to smoke for about 2 hours. This recipe comes from Alaska and British Columbia where smoking fish slices over an open fire is common. A real treat. This recipe was originally submitted on the old FishErie site by Sean R. Carter.


  1. Honey
  2. Garlic Salt
  3. Low Salt Soy Sauce
  4. Garlic Cloves
  5. Sliced Ginger Root
  6. 2 quarts Water
  7. Hickory Wood


  1. Fillet the fish and cut into 2 or 3 pieces per fillet. The skin can be left on or removed. Wash the pieces and arrange in a shallow flat pan for marinating. Rub honey on the pieces and sprinkle with garlic salt. Fill the pan with low salt soy sauce so the pieces are nearly covered. Marinate for one day or overnight in a refrigerator. Smoke the fish with hickory in a smoker. Use a water pan under the fish with about 2 quarts of water. Pour the marinate in the water pan. Fresh garlic gloves and fresh sliced ginger root can also be added to the water pan and placed on the fish pieces. Smoke the fish for at least 4 hours allowing the water pan to go dry. This will result in a nice brown color and a slightly dry texture. Remove the fish pieces with a spatula leaving the skins on the grate.
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