Fishing ranks high on my list of favorite hobbies for many reasons. Whether you’re up at the crack of dawn with your feet in the sand surf fishing alone or on a boat deep-sea fishing enjoying a cold beer with your friends, fishing provides both hours or relaxation and thrilling moments. And of course as a BBQ guy, smoking the fish afterwards has become as enjoyable as the actual fishing itself.
Unfortunately, so many people lose out on the second part of the cooking experience because they either don’t know how to cook what they catch or they stick to the same 1 or 2 recipes that everyone knows.
The BBQ Guru can help. Our temperature control devices can help you spend more time perfecting your new recipes and broadening your seafood horizon. Below are two original recipes that will help you cook the next time you bring home a fresh salmon or trout from a fishing trip.
Combine ½ cup kosher salt, ¼ cup of light brown sugar, 1 tsp BBQ rub and 1 qt. of water in a 4-quart container and stir until the salt has dissolved, 1 to 2 minutes. Add the trout filets, making sure they are submerged. Cover and refrigerate for 3 hours.
Pat dry and let sit in the fridge uncovered for a few hours temperature of 150°F to 160°F
Place a handful of apple smoke wood chips into smoker about 10 minutes before placing fish in.
Place the trout into the smoker on a rack and let smoke for 2-3 hours until it has cooked through, has darkened in color, and has the desired level of smoke flavor.
Grilled Salmon w/ capers and lemon
1 large salmon filet cut into 4 equal pieces 1 tbsp. olive oil 4 pinches Kosher Salt 1 tsp Garlic Pepper 1 tsp. light brown sugar ½ tsp smoked paprika ¼ tsp. garlic powder 1 tsp lemon zest 1 lemon sliced thin 3 tbsp of capers ½ cup of white wine (pinot grigio)
Get grill up to 400°F
Rub both sides of salmon pieces with olive oil and season with dry ingredients.
Grill on both sides until brown sugar caramelizes and you get a nice color on the fish. (About 2 minutes a side).
Place fish in a disposable half pan with white wine and capers.
Place lemon zest and thinly sliced lemons on the top of the fish and cook in the pan until the internal temperature reaches 125°F
Remove fish onto a plate and pour juices and capers onto the fish and serve.