Doc'S Smoked Fish

Instructions

1. Make a brine by mixing water and pickling salt until an egg floats.
2. Place the salmon steaks in a pan so the liquid covers the fish.
3. Store in the refrigerator overnight to brine.
4. Remove the fish from the brine and dry it thoroughly.
5. Broil in the oven for a scant 10 minutes per inch of thickness until just about ready to eat.
6. Place the fish on aluminum foil on an outdoor grill, preferably using apple wood to create smoke.
7. Ensure the fire is not too hot during grilling.
8. Put the grill cover down to trap the smoke.
9. When one side turns brown, flip the fish.
10. When the other side is browned, remove the fish from the grill and serve.
11. Keep the smoked fish refrigerated until serving.