Maple/Teriyaki Smoke Brine [a.k.a The Viking Brine] Named after the Hierta Brothers:)

posted Jan 9, 2009, 12:58 PM by John Keating   [ updated Jan 9, 2009, 1:00 PM ]

For 2 - 6 pounds of fish (double if more than 6 pounds)

1-Gallon distilled water.

1-Cup Teriyaki or Soy sauce (I prefer Soy)

1-Cup Pure maple syrup

1-Cup Non-Iodized salt

1 1/2 tspn Old Bay seasoning

1 1/2 tspn Onion Powder

1 1/2 tspn Garlic Powder


Mix all together very thoroughly and submerge fillets or pieces in brine and let sit in refrigerator for at least 12 hours.  24 hours works well with this brine...

Remove and rinse fillets with cold water and set onto racks as desired. Allow fillets to air dry at room temp for at least 30 minutes, preferably one hour. There should be a nice glaze on fillets before they enter the smoker.

As smokers vary in heat so should you consider this in the times and heat that you smoke for.


With my smoker I like to set heat to 145 - 150 degrees and smoke for 9 - 11 hours depending on the amount and thickness of the fillets. You can periodically check fillets after 9 hours to check for doneness.