Captain Doug's Recipes

Below are some tasty recipes for cooking your catch from Captain Doug. We hope you enjoy them and please return often to see the new ones that we add from time to time.

Capt. Doug's Brown Sugar Smoked Salmon
Captain Doug's Recipes >>

4 Salmon fillets with skin left on

1 cup lemon juice

1 small bottle (12oz) white cooking wine

1 pack dark brown sugar

1 cup soy sauce

BRINE: Combine wine, lemon juice and soy sauce. Mix Well.

In shallow flat glass dish put fillets skin side down and pur brine over fillets to cover them in liquid. Cover and place in refrigerator 2 to 3 hours.

Take fillets out of dish and place on smoker wire rack (directly on rack, spray with a little PAM first). Pat them dry with paper towels to get them as dry as possible. Let the fillets air dry for at least 1/2 an hour to dry some of the liquid out of them.

Prepare your smoker for indirect heat and fill your water pan with apple juice (buy a gallon of the cheapest brand you can find) and fill the pan the rest of the way with water. Your pan should never run out of water as this dries out whatever you are smoking!

I use a good hickory wood fire, but charcoal works fine with some hickory chunks soaked in water for 30 min or so and tossed on the fire for smoke.

When your smoker is at 200 to 225 degrees put your wire racks of fillets on the smoker then coat them HEAVY with the brown sugar, a good 1/4 thick. I sometimes put a little extra brown surgar on the fillets just before I take them off the smoker. Don't let your smoker get any hotter than 225 as this will dry out your fish!

An average size fillet of about an inch thick will only take about 40 min to smoke at this temperature then it's time to take off. Believe me, it does not take all day to smoke good fish. Add a little time to this if they are really thick fillets. A good way to check for doneness is to press on the fillet and if it's firm it is done!

Eat one right away and wrap the others in foil and put in the refrigerator. There is nothing better than Smoked Salmon out of the cooler between fish catching out on the lake! This can be done on any smoker or grill as long as you keep the fire off to the side (indirect), a water pan in there with it and keep that fire between 200 and 225 degrees. This is easy and delicious. Give it a try!!

Enjoy,

Capt. Doug

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