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Smoked Arctic Char Wreath
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5 from 4 votes

Smoked Arctic Char Wreath

Take braiding to a whole new level with the Smoked Arctic Char Wreath Recipe! Fun to create and even better to eat!
Prep Time30 minutes
Cook Time1 hour 30 minutes
Total Time2 hours
Course: Main Course
Cuisine: American
Author: Derek Wolf



  • 2 Whole Sides of Arctic Char de-skinned
  • Chopped Scallions for garnish
  • 1 Lemon sliced in half for garnish


  • 2 tsp of Minced Dried Garlic
  • 2 tsp of Minced Dried Onion
  • 2 tsp of Umami Powder
  • 1.5 tsp of Black Pepper
  • 1.5 tsp of Sea Salt
  • 1 tsp of Sesame Seeds
  • 1 tsp of Poppy Seeds
  • 1 tsp of Cane Sugar
  • 2 tsp of Canola Oil

Sriracha Butter:

  • 2 tbsp of Butter
  • 1 tbsp of Honey
  • 2 tsp of Sriracha
  • ½ of a Lemon juiced


Cooking Instructions:

  • Begin by slicing lengthwise each of your arctic char filets into 3 equally sized pieces. Tip: slice from the tail side of the fish, and keep each piece still connected at that end. When done slicing, begin braiding each filet then securely pin the loose end with a toothpick. Using the two braided filets, make a circle mimicking a wreath. Pin the two filets at each point of contact, then lather with oil. Mix your seasoning and thoroughly spread it out over the fish. Place fish in the fridge until ready to cook.
  • Preheat your smoker for indirect cooking at medium-low heat (around 300F).
  • Add two medium sized cedar planks to your smoker to preheat 2 minutes before cooking. Add the arctic char wreath onto the cedar planks and begin cooking. Cook for about 1-1.5 hours until the fish is 135F internal. Once done, pull off and let rest.
  • While resting, add a basting skillet over direct heat of the fire along with some lemon halves. Add all the ingredients for the Sriracha Butter, and let melt. Once melted, pull off fire.
  • Lather over your fish the Sriracha Butter sauce. Garnish with chopped scallions, charred lemons and enjoy!