Honey Mustard Smoked Fish - Tiffany Haugen

Honey Mustard Smoked Fish - Tiffany Haugen

When it comes to adding smoke flavor to fish, there are many options. Completely cooking in the smoker, start to finish, is what’s usually thought. 

Another option is to partially smoke the ingredients that go into a recipe, giving the finished recipe varying layers of smoke flavor.

Often, it comes down to how much time you have or what the desired texture is when deciding how long to smoke fish. This recipe has two options: fully smoking with a glaze added while the fish is in the smoker; or partially smoking, glazing, then finishing in an oven or on the grill. Both offer excellent results and you’ll want to slather that Honey Mustard Glaze on just about everything.


Honey Mustard Smoked Fish

  • 1 pound fish fillets

Brine Ingredients:

  • 1/4 cup brown sugar
  • 2 tablespoons salt
  • 2 teaspoons granulated garlic
  • 2 teaspoons granulated onion
  • 2 teaspoons black pepper
  • 1 quart water
  • Wood Chips - Apple, Cherry and/or Alder 


Glaze Ingredients

  • 2 tablespoons yellow mustard
  • 2 tablespoons stone ground mustard
  • 2 tablespoons honey
  • 2 tablespoons fresh lemon juice
  • 1 tablespoon melted butter
  • 2 cloves puréed garlic
  • 1 teaspoon lemon zest
  • 1/4 teaspoon black pepper
  • 1/4 teaspoon cayenne pepper
  • 1/4 teaspoon salt



Cut fish to desired smoking sizes, leave skin on. In a large glass or plastic container, mix brown sugar, salt, granulated garlic, granulated onion and black pepper until thoroughly combined. Add fish to brine mixture and refrigerate 6-12 hours.

Drain fish and discard brine. Place fish pieces, skin-side down, on a rack and sprinkle with additional black pepper if desired then allow to dry, refrigerated 1-3 hours.

Preheat smoker 10-15 minutes. Add chips of choice to the chip pan. Put fish on racks and place in smoker. Smoke 2-3 hours, replacing chips one time.

In a small container, mix mustards, honey, lemon juice, butter, garlic, lemon zest, peppers and salt until thoroughly combined. Place a piece of foil underneath smoker rack to catch any drips from the glaze. Liberally glaze each piece of fish on the top and sides.

Option #1: Continue to smoke in the smoker an ad-ditional 1-2 hours or until fish reaches desired doneness. Note, smoking time varies depending on smoker being used, outside temperature, and thickness of fish being smoked.
Option #2: Remove partially smoked fish from the smoker and place on foil or a baking sheet. Liberally glaze each piece of salmon on the top and sides. Cook in a preheated oven or grill at 375º, 5-8 minutes, or until fish reaches desired doneness.


Note: For signed copies of Tiffany’s popular book, Cooking Seafood, and other best-selling titles, visit www.scotthaugen.com.


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