Smoked Mackerel


  • Mackerel filets (skin on)
  • Garlic
  • Paprika
  • Butter
  • Other spices for brine.
  • Kosher Salt
  • Water


  1. Make a brine with the water, kosher salt and spices
  2. Sprinkle filets with paprika.
  3. Put filets on smoker, skin side down.
  4. Brush the melted butter on both sides of the filets.
  5. Smoke for 30 to 60 minutes.
  6. Remove filets from brine and pat dry.
  7. Melt the butter.
  8. Soak filets in brine for 30 to 60 minutes.


  • Baste filets with butter again half way through smoking.