Smoked Red Snapper Recipe



700 g red snapper filet, skin on
2 Tbsp olive oil
1 Tbsp brown sugar
1 Tbsp garlic, chopped
1 Tbsp pepper black, freshly ground
1 Tbsp maple syrup
170 g moistened wood chips for smoking
1 foil pie plate
1.90 litres water
340 g salt (Approximately)
2 Tbsp brown sugar
1 Tbsp garlic, granulated


  1. Prepare the brine by dissolving enough salt in cold water to float an egg. (The amount given is approximate) Add the sugar and the granulated garlic.
  2. Brine the fish for one hour. (You can use frozen red snapper and put in the brine for about 2-2½ hours.)
  3. Combine the olive oil, brown sugar, garlic and pepper to make a rub. Rub the mixed dry ingredients onto the fish. Oil the skin side of the fish lightly, so it will not stick to the smoking racks.
  4. Smoke the fish for 60-75 minutes, depending on thickness at 115°C.
  5. Optional – Paint the fish with maple syrup for glaze before serving.

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