If we agree, and post your recipe here,
we'll ship you a free 12lb. bag of Alder
wood smoking chips.
There is no limit on recipe submissions.
This offer is limited to the North American continent. Thank you.
Please Note: Recipes must be original or reprinted with permission
3/4 cup sea salt
1/4 cup Kosher salt
3 tbls lemon juice
3 tbls Lime Juice
2 tsp onion powder
1 Cup sugar
1 Cup Brown sugar
2 tbls ground blackpepper
1 Shot Kahlua
1 Heaping tsp minced Garlic
1 tsp mustard
Thats all, let it marinade over night, typically 12-18 hours. Smoke about 200 Degrees with Alders Chips and enjoy!!
3 lbs Salmon fillets
1 lb Coarse salt
1 lb Brown sugar
1 cp Maple Syrup
3 tbl crushed chilies
Candied Salmon is unbelievable. The texture, the flavor, you can't have just one piece.
I first had Candied Salmon on a trip through BC Canada. I bought 1 lb just to try it. Well 2 hours
later, I had eaten the whole bag while driving through the mountains.
Mix the sugar, salt and chilies together in a mixing bowl.
Put a thin layer of the mixture in the bottom of a large lidded container.
Cut the Salmon into thick strips 1 in x 1 in x 4 in long.
Place the Salmon strips on the layer of sugar, salt and chilies. Leave
a little space between the strips of Salmon to allow the Salmon to loose it's moisture.
Put a layer of the mixed ingredients on top of the Salmon strips, the a layer of Salmon.
Repeat until all the Salmon is covered.
Put the container in a cool place for 4 hours to allow time for the salt, sugar mixture time to pull the
moisture out of the Salmon. Drain the liquid as it collects.You can leave the mixture for as long as you want.
4 hours is about the minimum. After that drain the liquid and put in the fridge if you are going to soak it longer.
I do mine overnight.
When your ready to smoke the Salmon, quickly rinse off all the salt and sugar, and pat dry the Salmon before
putting in the smoker.
Paint a thin coating of the Maple syrup onto the Salmon and place in your smoker.
Add your Alder chips to your smoking pan, and set the temperature at 150 degrees for 8 hours.
Smoke the Salmon to taste. Apply the Maple Syrup 3 - 4 times during the smoking process.
I usually smoke it twice for an hour each time.
When the Salmon is done, allow it to cool before eating. ( If you can wait ).
Keep refrigerated.
This is my favorite recipe for Candied Salmon. Enjoy.
I really enjoy the natural flavor of smoked Steelhead and Salmon.
One of my best meals ever was a thick steak from a freshly caught Spring Salmon grilled over a bed of Mesquite charcoal and flavor chips.
The only seasoning was a little salt and pepper.
The fresh locally grown asparagus rounded out what for me was the perfect combination.
If you prefer to mask the unique flavor of Alder smoked Steelhead and Salmon, as many do, then read no further.
We lived in Washington for over twenty-five years. I bank and boat fished for Steelhead and Salmon on the Columbia River at Ringold, above McNary Dam, below Priest Rapids dam, on the Snake River, and many of the rivers in central Washington and northern Oregon.
We fished the rivers in western Washington in the winter. During the 1970’s we towed our boat to Westport and Chinook.
We fished for Coho in August, and Kings in September. The limit was three per day, six in possession.
Four of us generally limited by 8:00 AM, and were safely across the bar in time for an early lunch.
I smoked my fish in a Little Chief electric smoker, and later a larger Totem.
I tried dozens of recipes, but the fish came out tasting like brown sugar, dark rum, onion or garlic powder, Clamato juice, Tabasco, honey, or bourbon. After forty years of smoking fish, I have concluded that less is better when it comes to seasoning.
The smoker I use is A New Braunfels Bandera with a vertical smoke chamber and offset firebox. It requires a lot more attention than an electric smoker, but it puts a beautiful glaze on the fish that I never achieved with an electric smoker.
I have retired to Texas, and must rely on Costco for my Steelhead. Although farm raised, they are excellent.
I don’t have to wear three layers of insulated underwear and wool, and insulated waders to go get them.
I sometimes miss trying, though.Here is the method I have settled on:
Brining:
Cut the unscaled filets into 7” pieces.
Make a brine of:
1 gallon of filtered water
1 cup of Kosher salt
1 cup of extra fine granulated white sugar
Put the brine and fish in a plastic container and refrigerate overnight.
Wood:
Soak the logs, chunks, and chips overnight.
I use:
1 Pecan log (Alder if you can get it)
1 small Mesquite log
5 liter bag of Alder chunks
2 liter bag of Alder chips
Smoking:
Coat the smoker racks with cooking oil or grilling spray. Remove the fish from the brine, and rinse them in cold water.
Place the fish on the racks, skin side down. Place the thinner pieces on a separate rack so they can be removed earlier than the rest.
Pat the flesh side lightly with paper towel, and let the fish dry until it is tacky- about one hour.
Fill a charcoal chimney starter one third full of natural lump hardwood charcoal (I use Oak).
When the coals are glowing, place them in the firebox. Add the presoaked Pecan log, four Alder chunks, and a handful of Alder chips..
Get the temperature up to about 140-160 degrees., and put the racks of fish in the smoker.
Place the thicker fish nearer the heat. Add Alder chunks and chips as needed to generate lots of smoke, and maintain the temperature.
After about two hours, remove the thin pieces if done. Avoid letting the fish get too dry.
Add the small Mesquite log.
Continue adding Alder chunks and chips to create lots of smoke, and maintain the temperature.
Smoke the thick pieces about one more hour, or until done.Remove the fish, let them cool.
Serve warm or cold.
Buy 4-5 lbs. of salmon fillets and cut into approximately 6 inch lengths.
Prepare brine:
11 ¾ cups water
1 cup non-iodized salt
1 cup brown sugar
5 big cloves of garlic – crushed
¼ cup teriyaki sauce
Mix all ingredients in a plastic or stainless steel container,
put in salmon fillets and let sit over night in the refrigerator (12 hours or so).
The next morning, pour off the brine through a kitchen strainer so you save the crushed garlic and set the garlic aside. Bring your stainless grates inside from the smoker and spray with vegetable oil. Rinse the salmon filets and pat dry with paper towels and place on the grills skin side down. I usually rub the skin with some vegetable oil also so they don’t stick to the grates and are easier to remove when done. Brush the filets with the left over crushed garlic and let them dry inside at room temperature on the countertop for about 4 hours to form a semi-glossy surface (called a pedicle).
Smoke at 225 degrees for 2 1/2 hours and then brush them with a glaze made from apricot jam and brandy. I use about ½ cup jam and just enough brandy to make the glaze smooth enough to apply with a brush. Then smoke for ½ hour more. Bring inside and set on stove to cool for about ½ hour then put the grates and all in the refrigerator for 2 more hours.
Now you should be able to remove the fillets from the grill easily without them breaking or flaking apart and they are ready to slice and eat or package up for later.
I prepare this every year for large family get togethers like Thanksgiving, Christmas and New Years as hors d'oeuvres before the big dinner and everyone absolutely devours it and asks for more.
Excellent BRADLEY Smoked Alaskan Salmon (A Spin-off from Bob Kitchen’s Incredible Recipe) Step 1: PREPARE FISH
Filet salmon. Leave skin on. REMOVE ALL BONES (Very important for excellence!)
Step 2: UNIFORM STRIPS
Cut meat into uniform strips, 3/8 to 1/2” wide and 3-6” long, OR as long as your smoker racks can handle......the key here is to get uniform thickness cuts for uniform brining and smoking. The length is important only as far as your own packaging preferences. The strips will have a tendency to fall or sag through the larger grid racks.........I've switched to a small grid (1/2") teflon coated rack from WWW.ChezBubba.com and now have no problem with meat falling through
Step 3: BRINING
Soak in your own brine recipe for 12 hours at refrigerator temps (I use an Igloo type ice chest with about a gallon of ice thrown in). For more complete brining throughout, place a stainless steel or wooden grate over the top of the meat to hold it under the brine. Stir fish a few times during the brining process. The following brine recipe is included to get you started, but you are encouraged to experiment with your own salt/sugar, maple, honey, peppers, seasonings to develop your own.
(My apologies to our metricated friends)
1 gallon cold water
1 quart teriyaki OR soy sauce
1 cup pickling salt
2 Lbs brown sugar
2 Tbsp garlic powder
3 Tbsp cayenne pepper
Step 4: GLAZING
Place fish in a single layer on drying racks and ensure that the pieces DON’T touch each other. Dry in a cool, shady place until a hard pellicle forms. Fish will have a tough, shiny coat and will be slightly tacky to the touch. (Winter time tip! Dry 12-36 hours in a cold place such as an unheated garage, but DON’T allow to freeze) In the summer temps, it can typically take 3-4 hours for the fish to “glaze”. A fan can help speed the drying process. DON’T let the fish spoil from warm temps! Turn the fish over 2-3 times during the Glazing process to ensure more complete glazing. It is during the glazing process that you can sprinkle on certain spices (e.g. cayenne pepper) and/or visual enhancers (e.g. parsley flakes).
Step 5: SMOKING
Smoke using the following Bradley Smoking guideline:
100°-120°F for 1-2 hours, then increase to
140° for 2-4 hours, then increase to
175° for 1-2 hours to finishUse the longer times given for thicker/higher oil content fish.
As a general rule, the higher temp you use or the longer you hot smoke, the more the meat cooks the oils out, HOWEVER, the meat becomes dryer/tougher in the process. I've "accidently" left meat (silver salmon) at the 140-150°F range for up to 8 hours and it still turned out great. I personally believe that you'd have to try REAL hard to make a batch of smoke salmon unpalatable by over smoking/cooking. If you get white “boogers” on the meat, you’re cooking too high/too fast.
Tommy Armour's Smoked Salmon
This is a basic but fantastic way to smoke salmon to perfection every time!
An uncomplicated system that in my humble opinion yields the best results when
followed step by step.
1.) Gently wash fish
2.) Take fillets and cut the flesh vertically, down to the skin
(but not through
the skin).
3.) Next prepare your brine -You'll need the following ingredients:
4 cups (dark) brown sugar
3/4 cup canning & pickling salt
1/4 cup Johnny's seasoning salt
3 tablespoons coarse fresh ground pepper
10 cloves of garlic
4 tablespoon teriyaki sauce
Now mix it all together in a bowl.
4.)To brine the fish: Cover the fillets completely with the dry brine mixture in
a non metallic bowl or pot.Place the first fillets in the bowl skin side down,
and then alternate them so the fish lays flesh to flesh and skin to skin (with
plenty of brine in between). Cover the bowl and place it in the fridge for
about 8 hours. Now remove the fillets from the fridge and very gently remove
any excess brine from the fillets with your fingers(I usually do this over the
sink and am very careful to handle the fish gently).
5.) Drying out the fish prior to smoking - I place the fillets on just enough
foil to keep the fish from dripping all over my smoker for easy clean up, then
put in a cool place for 4 to 5 hours with a fan set on low blowing on the fish.
I usually do this in the garage in winter (the fan aids in drying and as an
added benefit keeps any bugs away).
6.) Smoking the fish: Preheat your smoker to get it up to temperature (150 to
175 for the first 2 hours) then bring it up to 200 for the last 3 to 4 hours.
Put the rack of fish into your smoker (make sure you leave plenty of room for
smoke to get between the fillets).
Add your Alder chips to get it smoking (I
soak my Alder chips in beer for 1 hour
then drain thoroughly before placing in
smoker).
Typically I smoke my salmon 5 to 6 hours (again it is important not to
let the temperature get over 175 for the first 2 hours then I raise it to 200
for the remaining 3 to 4 hours. I will use 3 bowls of Alder chips during
smoking and allow times where no smoke is coming out of the smoker so that the
smoke flavor doesn't over power the taste of my wild salmon.
7.) Before removing salmon from smoker you want the internal temperature to be
165 so that any parasites etc. that may be in the fish are rendered
harmless.This may require you to raise the temperature at the very end of your
smoke.
8.) Now that the fish has reached the 165 degree temperature I turn the smoker
off, take the lid off for a few minutes to let the heat escape, replace the lid
and let the fish rest a few hours to cool. Next remove it from the smoker and
place it the fridge for a day or two.
I then savor some of this delicacy and
finish the experience with a cigar
(usually a Partagas D #4 is an appropriate
pairing :)
Enjoy!
Brine:
1 gallon water
½ cup sea salt (non-iodized)
½ cup brown sugar
½ cup honey
1 tbsp tarragon
1 tsp garlic powderGlaze:
½ cup brown sugar
½ cup honeyCombine brine ingredients in a
10qt Tupperware stir until salts and sugars dissolve.
Place fish in brine solution.
Put lid on Tupperware and refrigerate overnight (8 to 12hr).
Remove the fish from the brine solution and rinse thoroughly.
Towel dry fish and place on racks that will later be put in the smoker.
If smoking fish without skin, I recommend spraying the racks
with a non-stick cooking spray so the fish can be removed
from the racks more easily when smoking is completed.
Let the fish set on the racks at room temperature for roughly 1hr.
The fish will become tacky and a sticky glaze will start to develop.
Place the fish into the smoker. Smoke the fish with two or three pans of alder chips.
I use a big chief electric smoker and I typically cook the fish at a low heat for 12 hours in the smoker.
Most of my fish is filets that are ½ inch thick.
Cooking time may vary depending on the thickness of fish and the desired amount of dryness.
The last hour the fish is in the smoker brush the glaze on the fish.
Place the honey and brown sugar mixture in the microwave for a few seconds
and stir until the sugar dissolves into the honey.
Or gradually warm the brown sugar and honey in a saucepan until the sugar dissolves.
Then brush the glaze onto the fish and let cook the last hour of smoking.
Optionally you can lightly pepper the fish at the time the glaze is brushed on the fish if you desire.
I was born and raised in a small town in southern Oregon called Grants Pass.
The Rogue River runs through the center of Grants Pass on its journey to the Pacific Ocean.
For the past 30 years my family, and I have fished and harvested wild salmon
and steelhead that migrate up the Rogue River from the Pacific Ocean.
We have used numerous recipes over the years.
Passed down from my grandfather, and father, we have developed this recipe which is our families FAVORITE.
Grandpa Sorensen's Smoked Salmon: (This recipe will brine about five pounds or so.)
1 pound dark brown sugar
6 to 8 "Spice Islands" brand bay leaves.
This brand is a little more expensive than some,
but it is much stronger than any other bay leaves I have tried.
This pungent flavor is key.
Worcestershire sauce
Rock SaltCrush the bay leaves by hand and and place into a mixing bowl.
Add the brown sugar.
Add enough Worcestershire sauce to make a paste out of your sugar mixture. Mix well.
Rinse the salmon and pat dry. Cut into whatever size pieces you desire.
Line the bottom of a large casserole dish with thin layer of rock salt.
Rub each salmon piece with a liberal amount of the rub paste and place the pieces into your casserole dish.
Try to leave a little space between each fillet, 1/8th to 1/4 inch or so.
When you have filled a single layer in your dish, cover the fillets with a thin layer of rock salt.
You can add additional layers on top, alternating fish and rock salt. Place the thickest pieces on bottom, and the thinnest on top.
Cover with plastic wrap and place in the fridge for 7-8 hours.
When the fish is done brining, rinse each piece and place on racks to air dry for about two hours.
The fish will form a nice glaze on the meat.
I smoke for 8-10 hours. I use three to four pans of alder chips in a Little Chief smoker
and always have excellent results.
8 lbs Wild Pacific Sockeye Salmon Fillets
Sliced into 3 in. sections
In a 5 gallon plastic food grade bucket add and dissolve the
Following ingredients;6 Qts. Water
1 ½ Lbs.--Motrin’s Pickling Salt
1 ½ Lbs.--Brown Sugar
1 Cup-----Lemon Juice (Concentrated)
½ TBS----Liquid Garlic Juice
½ TBS----Liquid Onion JuiceOPTIONAL:
1 ½ Tsp---Red Food Coloring
1 ½ Tsp---Yellow Food ColoringBrine over knight or at least 12 hoursRinse each filet under cold running water for 1 min.
Pat dry with paper towels.
Set on Racks
Air dry 5 hrs with fan in cool area or until pectil forms a shinny glaze on the surface.Set “CookShack” oven temp on automatic “Smoke & Hold” Setting.
Smoke @ 200 Deg for 30 min. Hold @ 125 Deg until filets are firm using 4 oz of your favorite wood, mine is ALDER & APPLE.
This recipe is a huge hit with my family. They demand that I bring it to Christmas dinner every year
1 large salmon fillet
1 ounce pink salt
8 ounces kosher salt
3 juniper berrys crushed up
1 tablespoon fresh round white pepperPat excess moisture off of salmon fillet with a paper towel.
Put salmon fillet into a ziplock bag (or a foodsaver bag) pour the cure into the bag and toss to coat the salmon.
Vaccume pack your foodsaver bag or seal the ziplock bag, then place the salmon in the refrigerator.
Flip salmon every 24 hours.
Do this until the entire fish has firmed up.
Remove the fillet from the bad and discard the bag and fluid.
Place the fillet in a large bowl full of fresh water for about 1 hour,
this process is called freshening, it removes some of the excess salt.
At this point you have cured salmon, go ahead and slice a small piece off and sample.
If it is still too salty, place the fish back into a fresh bowl of water for about an hour.
Now for the smoking, cold smoke at no higher than 85 degrees for about an hour
using only Just Smoked Salmon's Western Red Alder wood chips!
cover in plastic wrap and return to refrigerator for 24 hours.
Slice SUPER thin and on the bias, serve with bagels and cream cheese!
My recipe for my famous lox and cream cheese spread4 ounces lox rough chopped into +/- 1/2" bits
1 TBS Reeces brand capers
8 ounces cream cheese
1 ounce milk
2 green onions chopped
1 tsp dried or 1/2 tsp fresh dill chopped
1 tsp garlic powderWarm the cream cheese in the microwave just until it thins out a little bit
and is easier to work with.
Combine and mix all ingredients and store in refrigerator over night to allow flavors to marry.
Serve with bagels.
This is a recipe that I made up myself. It is always a hit at parties. Roylene’s Teriyaki Smoked Salmon
2 cups teriyaki sauce
2 cups pineapple juice
2 cups dry white wine
2 cups brown sugar
¼ cup cracked black pepper
2 salmon fillets cut to size
Mix all the ingredients till the sugar has dissolved.
Add salmon. Brine for 12-24 hours in the fridge (the longer the better).
Take the salmon out of brine and place skin side down on racks.
Rub a little brown sugar in to the meat and let it drip dry for one hour.
Heat up smoker and add alder chips with a little mesquite.
Smoke till fish has developed a nice glaze over the top and the meat is flakey but not dry.
Remove from smoker and let air dry till cool.
People always rave about this recipe and request it at parties.
cut salmon into 3inch wide steaks
stand cut portions with backbone facing ceiling
slice down bone, splitting in half
do not debone fish
mix 3 cups brown sugar with 1 cup pickling salt
using a plastic, NOT metal container...
layer fish, skin side down, covering generously with mixture
next layer, cover with mixture...when finished, last cover
should be thicker than other layers...
place in fridge overnight....
in morning, rinse off excess salt/sugar under cold water
set on racks to airdry for 2-3 hrs....until glaze appears
then lightly brush with maple syrup and place in smoker
thicker pieces on lower racks....
preheat smoker....load rack of salmon....make sure smoker is out of the wind....
one pan of smoke every two hours makes a wonderful tasting
smoked salmon...when finished, debone, deskin...best tasting fish
is next to the bones....oh ya...
to keep a long time....process in salmon canning jars 90 mins in boiling water....
when opening jar of canned smoked salmon...mix with philadelphia
cream cheese with jalapeno peppers and use as cracker spread
5 TO 6 Pounds Fresh Wild Sockeye Salmon (3 Whole Fillets) Skin on.
Wild Salmon is typically darker red and farmed is lighter pink.
The following Marinade/Brine Mixture is enough for up to 8 Pounds Wild Salmon.
100 Ounces bottle Spring Water
1 Cup high pulp orange juice (not from concentrate)
1-½ Cup dark brown sugar
½ Cup coarse Kosher salt, non iodized
½ Cup honey
½ Cup molassis
½ Cup Kikkoman soy sauce
½ Cup Lea & Perrins Worchestershire sauce
½ Cup Olive Oil
¼ Cup Rum
¼ Cup Dry Sherry
Zest of 2 Lemoms
Juice of 2 Lemons
1 Cup fresh dill weed, minced
1 Large bulb garlic, minced
2 Tablespoon fresh ginger root, minced
1 Tablespoon dried Tarragon, crushed
1-½ Tablespoon Fresh Ground Black Pepper
Mix above ingredients together (except salmon) in a large plastic container to make marinade/brine mixture.
Cool marinade/brine mixture in refrigerator for one to two hours before adding salmon fillets.
Rinse fresh salmon fillets under cold water.
Cut each salmon fillet crosswise to form 4 to 6 inch long slabs that will fit comfortably in marinade/brine mixture.
Add salmon fillets (skin side down) to marinade/brine mixture.
Skin side down is required because salmon becomes soft after overnight marinade and skin side down aids in lifting salmon fillets out of marinade/brine mixture (fillets will not fall apart if they are skin side down.)Marinade salmon fillets overnight in the refrigerator.
Arrange cooling racks on cupboard with drip trays underneath.
Gently remove salmon fillets from marinade and place on cooling racks skin side down.
Reserve marinade/brine mixture for smoker water pan.
Air dry salmon fillets on cooling racks for 2 to 4 hours
(a low speed fan blowing on fillets helps air drying process>)
Remove grates from smoker and clean grates.
Spray grates with vegetable spray (PAM), or rub grates with cooking oil.
Place salmon
on smoker grates, skin side down.
Soak 2 to 4 pounds of Alder Wood Chips in water for 30 minutes to 2 hours.
Additional soaking hours may leach out the flavor of the wood.
Fire up the smoker with small amounts of Kingsford Charcoal (3 pounds or so.)
When charcoal is ready, add a couple of handfuls of water soaked
and drained Alder Wood Chips on top of hot bed of charcoal.
Note: Additional Alder Wood Chips added to the hot charcoal bed are to be water soaked and drained.
Additional charcoal to be added is dry and straight out of the bag.
Place salmon filled smoker grates into smoker and smoke salmon skin side down at 150°F to 200°F for 3 to 5 hours, depending on fillet thickness.
You can smoke longer if dryer smoked salmon is desired. It is best to do first hour or two of smoking at lower temperature (150°F to 180°F) to further dry the salmon before it starts cooking.
Do not have Alder Chips smoking constantly throughout smoking process as the salmon may get a bit too smokey of a flavor. Add a couple handfuls of Alder Chips at start, let chips burn off and allow 5 to 10 minutes or so after each burnoff of Alder Chips before addition of new Alder Chips.
You will also need to keep adding a few charcoal briquettes
throughout the smoking process to maintain 150°F to 200°F in the smoker. Remember, the charcoal is the main source of heat,
the Alder Wood is for flabor and not the primary source of heat.
Remove salmon when done
(internal temperature of salmon should reach 130°F to 145°F when tested with instant type meat thermometer.)
It is ok to let salmon cool in refrigerator for a day or two.
My personal opinion is that the salmon tastes better after resting a day or two in the refrigerator.
Salmon can be kept ok in the refrigerator for at least 4 to 5 days. Enjoy.
3 parts Honey
1 part Butter (no margarine please)
Soaked Alder Chips Sprinkle Salmon liberally with Kosher salt,
covering surface. Refrigerate for 30 minutes.
Meanwhile prepare charcoal grill (or gas grill as a second choice) for indirect cooking,
ideal cooking temperature will be 225-250 F.
Remove fillet from refrigerator and rinse off salt under cold water,
then pat dry and set aside. Add drained chips to grill.
When chips have started to smoke, place Salmon, skin side down,
on sheet of aluminum foil and place onto grill.
Close grill lid, keeping temperature in the 225-250 F range and adding more Alder chips as needed.
Melt butter with honey over low heat.
When salmon is almost done, baste several times with honey-butter mixture,
allowing time to set glaze between each basting.
When Salmon has finished cooking, baste one more time and remove from grill.
Skin will stick to foil allowing easy removal of the fillet.
This recipe is becoming quite popular in Campbell River, BC, Canada, known as "The Salmon Capital Of The World". It goes great with any beers, especially dark ales. It uses a DRY brine that caramalizes while in the smoker. It works equally well with all species of salmon.
Chef Stanley's Bourban Glazed Smoked Salmon
Mix Together
2 Cups Kosher Salt
1 Cup Dark Brown Sugar
1 Cup Granulated Sugar
1/2 Cup Cracked Black Pepper (not ground!)
1/4 Cup Dried Dill Weed
1 Tablespoon Granulated Garlic (not garlic salt!)
2 Full size Salmon Filets
Lets Pack & Press
Line a stainless steel hotel pan with plastic wrap.
Sprinkle one third of the salt/sugar mixture on to the plastic wrap.
Place one salmon filet, skin side down onto the mixture.
Cover the filet with half of the remaining mixture.
Place the second filet skin side up on to the first filet then coat with the remaining salt/sugar mixture.
Cover with plastic wrap and another hotel pan.
Place about five pounds of weight on to the pan so that it presses down on the salmon
( I use two six packs of beer for the weight). Refrigerate for twelve hours.
After twelve hours, remove the top pan and flip the wrapped salmon over.
Cover, press and refrigerate another twelve hours.
Remove the pan from the fridge, un-wrap the filets and rinse off any remaining salt/sugar mixture under cold water
(it's OK to leave some of the imbedded peppercorns & dill on the fish!) .
Place the filets skin side down on to oiled smoking racks
and allow the filets to dry at room temperature for about two hours...a fan helps this process.
While the filets are drying I fire up my smoker with a hot bed of Maple, Cherry & Hickory.
Once I establish a nice bed of coals I add my water soaked Alder chips to the coals.
Place the salmon into the smoker and maintain temperatures between 145`f & 165`f. for about 4 - 6 hours
or until the internal temp of the fish reaches 145`f.
Let the coals die down and prepare the glaze.
Rum Boat Smoked Salmon
The Rum Boat recipe
is easy.
The boat helps keep the salmon moist during the smoking process allowing
the natural
flavors to come out with a slightly smoky taste. Makens:
4 Large wild salmon fillets cut into hand size chucks.
Real maple syrup.
Real dark rum.
2 Tbsp. Extra Virgin olive oil
3 Cups pickling salt.
5 Quarts water.
1 Teaspoon coarse ground black pepper.
1 Lemon or lime for garnishes. Quick Brine:
Rinse the salmon in cold water and gently pat dry with paper towels.
In a non-metallic container add 1 cup pickling salt to 5 quarts lukewarm
water.
Stir solution until salt has completely dissolved.
Position salmon, skin side up in brine for 20-30 minutes depending on thickness.
After 20 minutes or so, gently remove salmon from brine and lightly rinse
both sides with cold water to remove all traces of salt.
Place salmon on wire drying racks and gently pat dry with paper towels.
Arrange racks in refrigerator to air-dry overnight.
You want to create pellicle is somewhat dry to the touch. Rum Boats:
Make aluminum foil boats to fit around the salmon with roughly 1/2-inch
sides.
Coat the inside of your boats with dark rum and virgin olive.
Lay salmon (skin side down) in aluminum foil boats.
Brush on heavy coat of real maple syrup along with a dusting of coarse ground
black pepper and allow air-drying 15-20 minutes.
Boats are ready for smoking. Smoking Boats:
Prepare your smoker according to manufacturer's directions.
I like to use green alder or apple wood in my electric smoker.
I'll try slowly raising the temperature for about 4-5 hours
until an internal
meat thermometer registers 140-150° for the last 30 minutes.
Remove salmon from smoker to cool and allow the flavors to meld together.
Always refrigerate until ready to serve.
Remember salmon continues to cook after it is removed.
You don't want an overcooked (squeaky cheese) dried out tasting salmon. Garnishes:
Use you imagination!! Cut lemon or lime wedges.
Add more real syrup or rum. Rub on fresh herbs and spices. Creamy Dill Dip:
1/2 cup each real mayonnaise
and plain yogurt with 2 tablespoons
dry dill
and 3 tablespoons lemon juice with a dash of coarse ground black
pepper. Creamy Curry Dip:
1/2 cup each real mayonnaise
and plain yogurt with 1/4
tablespoons dry curry powder
and 3 tablespoons lemon juice with a dash of
coarse ground black pepper.
Enjoy!
Ol tyme Whiskey smoked North
west Salmon
1 Qt. of distilled water
1 1/2 cup of jim beam Whiskey
1/2 cup of brown sugar
4 tsp. of non-iodized salt (canning salt)
1 tsp. of Garlic powder
1 tsp. of fresh ground black pepper
Mix ingrediente thoroughly.
Place salmon into brine,
and let sit for at least 8 to 12 hours
before smoking (the longer the better).
remove salmon from brine and rinse lightly.
Place on paper towel, skin side down for 30 Minutes.
Smoke preparation.
Mix 60 Cherry wood, to 40 Alder wood.
Smoke Samon for 10 to 12 hours at 110-140f.
Change wood out three time within this time period.
This recipe will yeld a sweet Smoked salmon, almost like a fish candy.
I have not met a person yet that does not like my smoke!
Dustin Cox
Salem, OR
1 cup water
1 can of coca-cola
1 can of root beer
1 can of pineapple chunks w/ all the juice
4 TBLS molasses
2 big splashes of dark rum ( about 5 TBLS )
1 cup brown sugar
1/2 cup Worcestershire sauce
1 TBLS liquid smoke
1/2 cup non-iodized salt
2 tsp black pepper
1 tsp white pepper
1 tsp garlic powder
1 tsp ginger powder
Mix well, it will remain gritty.
Rinse whole fillets or cut peices with cold water and submerge, skin side
down in brine.
Cover and refrigerate
12 hours.
Remove salmon pieces, rinse quickly under cold water and place on towel.
Let stand at room temp for 1-2 hours prior to smoking.
The salmon should have a visible sheen.
Smoke with alder only.
I like to smoke three panfuls in the electric smoker.
After each panful burns out, continue to let stand for 4 hours.
The smoking process takes a total of 12 hours if you burn a new pan each
4 hours.
After the last four hour stand, you will taste delicious smoked salmon.
Ziplock and refrigerate for consumption over the next two weeks.
Vacuum seal and freeze for up to two years.
Soak Alderwood chips about 20
min.
Place in smoker box in
grill.
If skin on Salmon:
Spray skin side with Pam or olive oil, salt
and pepper.
Spray meat side with Pam or olive oil and pepper only.
If fillet is skinned:
Spray both sides with Pam or olive oil and pepper
Place filet on sheet of heavy duty aluminum foil
Smoke until fillet is fork flaky, usually around 30 – 45 min. if temperature
is 375 to 425.
Lemon Caper Sauce:
(two servings)
1 lemon
1 t lemon zest
olive oil
black pepper
3T green capers
½ teaspoon coarse salt
Juice the lemon add zest
Add an amount of olive oil equivalent to the volume of lemon juice.
Crush about 1 teaspoon of the capers on cutting board using a fork and sprinkle
with ½ teaspoon of salt (salt is an abrasive that causes the capers
to form a paste) add to lemon & oil mix.
Blend mixture to emulsify.
Add remaining capers
--salmon or halibut or rock cod or steelhead or even trout (the more the
merrier)
--2 cup rock salt (if I have to say Non-iodized you shouldn't be making
salmon)
--3 to 4 lbs DARK brown sugar, cover with water
if flies bother you, cover bucket
toss in garage overnight (no fridge, you are BRINING)
smoke with alder if you like cherry or other chips mix 4 parts alder to
1 part favorite
my smoker does the bottom rack in about 4 hours + 1hr per higher rack (est.
time)
Eat until gone or stuffed then vacuum pack for best storage (no ref. req.)
1 cup heavy pulp orange juice (OJ starts the break down process)
4 cups water
1/8 to 1/4 cup garlic powder (how ya like it)
1 tbsp coarse ground black pepper
1/2 cup of salt (any kind)
1 cup brown sugar
make the night before, make
sure all the sugar and salt is dissolved
Fillet the salmon.
Cut into 1 1/2" or 2" strips.
Marinade the fish overnight in refrigerator.
I do not dry the brined meat, just put it on
the bbq and smoke with indirect heat. Do the fish till the flesh is firm.
I use a charcoal smoker. Use Alder chips or chunks &
smoke to your taste preference.
Ray's
Smoked Back Ribs
This is absolutely the best best best ribs recipe ever. I have used this for years and your guests will be ranting and raving how good your "ribs" were and will be begging you to fix them again soon. Here it is.
Smoked back ribs.
At the store get a package of dry flavoring. There are several brands that work, but I always get the one that has a picture of a brisket on the front of it. Use this powder as a rub on all sides of the back ribs and wrap them in plastic and store in the refrigerator overnight. Before smoking add and rub into the ribs, salt, pepper, and plenty of garlic powder.
In a water smoker, 4 1/2 to about5 1/2 hours of smoking with alder
or hickory and the ribs will be just about falling apart.
Use your favorite bbq sauce as a coating in the last 15 or 20 minutes. Wow!!!
Raymond Berry,
Crete, IL
4 salmon filets – skin on
Bourbon (enough to soak
the filets in a bowl – y’all will find about 1 cup will do –
not accounting for any the cook might sample)
½ cup Brown Sugar
1 teaspoon Garlic Powder
½ teaspoon Powdered
Thyme
1 teaspoon Fresh Ground
Black Pepper
1 tablespoon Kosher Salt
(or coarse sea salt)
Pour bourbon over meat side
of the salmon filets, (sour mash bourbon is best here folks but straight
bourbon will do).
Then turn the filets over so that the skin side is up and meat side down
in the bourbon. Let the filets marinate for about 2 hours.
Mix brown sugar, garlic powder,
thyme, black pepper and salt together. Mix it up well. Remove the filets
from the bourbon and rub the sugar-spice mixture on the meat side of the
filets. Gently place the filets, skin side down, back into the bourbon for
another hour of marinating. Best approach is to not let the bourbon cover
the top of the filets, but what the heck, it doesn’t hurt if some does.
Fire up your grill.
Me, I’m still a purist using
charcoal. If you are also a charcoal fan, put just a few briquettes, I’d
say about 8 on one side of your grill – mine’s a Weber with a swing section
of the grill that allows me to add more coals and most importantly that
great justsmokedsalmon.com alder wood.
Then gently remove the filets
from the bourbon marinade, place them skin side down on the grill, put your
alder wood chips onto the hot coals, place the lid on the grill and let
it smoke for about 2-3 hours. You probably will have to add more briquettes,
but be careful not to get the fire too hot…it’s the smoke that does the
trick.
Gas grill fans – low heat on
one side – filets on the other. Keep it low and smokin’.
Note – if you feel the urge,
oil the grill with olive oil, cooking oil, or spray.
As much as it hurts, throw out
the bourbon you used for marinade. If you’re a mind to, pour a Tennessee
Two By Four – that’s two fingers of Tennessee Sippin Bourbon and four ice
cubes – sit back relax and watch the neighbors go absolutely nuts over the
wonderful smokey smells coming from your deck.
Colonel Larry Wayne,
USA, Retired
Friendsville, TN
3 Cups Yoshita's Gourmet Sauce
1/2 cup non iodized salt
1 cup brown sugar
1 cup white sugar
2 cups water
Combine ingredients and allow salmon to sit in mixture
at least overnight making sure all salmon is fully covered.
Use alder wood to smoke the salmon.
After the salmon has been smoking for 4 hrs.,
I baste it with a mixture of equal parts honey,
and brown sugar that has been boiled in the microwave until the brown sugar
is dissolved.
I also add coarse ground black pepper to this mixture
and with a pastry brush, brush it on the salmon 3 times during the last
4 hrs. of smoking.
1 Salmon Filet
1 Water Smoker (reg or electric) (also can be made without liquid)
2-3 cups Alder Chips from 'justsmokedsalmon.com' soaked at least for 1 hour
Honey
Alder Fish Seasoning
Prepare smoker using drained, soaked Alder Chips, by spreading chips over
hot elements or over coals.
Use either beer, plain water or try adding bourbon to the water. It's fun
to experiment.
Smear honey over filet and sprinkle generously with your favorite Salmon
Seasoning.
Spray grill top with Pam or any like product.
Lay filet on grill, cover and smoke for 42 minutes. Filet should be fork-tender
and ready to serve.
Place on large platter with crackers, chopped red onions, capers and sour
cream.
Stand back while participants devour!!!
Arnie Wallace Park
City, UT
Brine:
¾ cup honey
10 allspice berries
2 bay leafs
½ cup sea salt
4 oz rum
15 peppercorns
10 cloves
¼ cup lime juice
1 quart water
6oz ALDER chips (do not use Cedar)
1 large salmon fillet (about 2lbs)
Marinate fillet in brine for
3 hours. Pat dry and air dry for ½ hour. Smoke as the directions
of your smoker, but use the highest grill and temperature should be about
160. It will take about 1 ½ hours. Serve warm for greatest flavor,
but chilled also works well.
Denny Buhlman
Sisters, OR
Try this if you can get the
real thing, Maple Syrup!
4 pounds Salmon (Fresh Atlantic or Pacific)
1 Cup Kosher or Rock Salt
1 Cup Maple Syrup (The Real Thing) Dark Amber is Best
1 Cup Water
Mix Salt, Syrup and Water into
a Slush
Pour Over Fish in Glass Baking Dish ( 2 inches Deep) With Skin Down
Carefully Fill Dish to Cover Fish withouth Washing Salt off of Fish
Let Set 12 Hours in Frig
Smoke for 10 hours on Low - Med Heat (120-150) in Smoker Changing Alder
Chips Every 1.5 hours.
Take out of Smoker When Fish is Firm but Not Hard.
I got a recipe from a friend and
it's called Apricot smoked salmon:
You'll need to have: salmon, non-iodized
rock salt, apricot syrup, alder chips
Sprinkle flesh side of fish with
rock salt and let stand about 12 hours or over night;
then rinse, pat dry and allow to air dry for about an hour.
Next place fish on racks and baste with apricot syrup and then place in smoker.
Baste 3-5 times during smoking and
continue to smoke about 4-8 hours at aprox. 150 degrees or until done.
I always start my smoker and let it warm up (it's electric) while the fish
is air drying.This is a really tasty recipe
and is very flavorful. Richard Campbell
Olympia, WA Top
of Page
Marinate salmon fillet or parts
for two hours in the following:
One half gallon of Kikomans terriaki sauce,
six ounces of Grandma's molasses, twenty four ounces of brown sugar,
half cup of hot water (to help reduce molasses.)
Mix until you don't hear or feel grinding of sugar on bowl surface.
While salmon is marinating keep in fridge.
In your fire box arrange small amount of coals or wood. (approx. 8 to 12 coals).
Let coals get white or red hot then soak Alder chips in water for approx.
10 min.
Arrange salmon on grates, close lid, start feeding hot bed of coals with soaked
wood chips.
My fire box is approx. 15 inches from grates.
For moist smoked salmon let smoke one hour on one side, half hour for other
side.
You can increase smoke time for a drier taste.
Let cool before vaccuum sealing. Enjoy! P.S. I use the same method for smoking
albacore tuna.
The Fish: (I used; 2.11 lb. of Fresh Alaskan Sockeye Salmon Fillet)
1) Melted 4 tablespoons of butter in the micro.
2) Added 1 tablespoon of dried Basil.
3) Added 3 tablespoons of fresh chopped parsley.
4) Added 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
5) Squeezed in 1 fresh lemon.
6) Spread this mix over the Salmon (right from the store). (keeping skin side
down)
7) Let it marinate on the counter for 1 hour.
The Grill: (Just a straight propane grill) (2 burners)
1) Preheat one side of the grill.
(with thermostat = 200 degrees) (No Thermometer = 15 minutes)
2) In aluminum foil, with some holes punched in bottom,
placed about 10 - 1/4" thick pieces of alder that had been saturated
with water
for 2 hours and put this package over the hot side of the grill to begin smoking.
(About 5 minutes).
(Preferably on top of the lava rocks or as close to the heat as possible)
The Fish:
a) On a sheet of aluminum foil larger than Salmon,
spray the foil with (butter flavored?) non-stick oil and
place Salmon skin side down on the foil.
b) Slice 1 lemon into 1/8" slices and place on top of Salmon.
c) Place this open package on the cool side of the grill.
d) Keep the grill lid closed and set the a timer for approximately 40 minutes.
(Leave it alone other than to lower the grill temperature if it exceeds 200
degrees)
Pull the fish, place on a platter or cookie sheet
and next to it on the table put some sliced dill in vinegar to cleanse your
pallet while absorbing,
breathing in, EATING this absolutely fantastic meal....
That's what I did with my Salmon and even my wife of 42 years said "You
gotta publish this one!"
....... I think you could even serve this to kids who hate
Oh, by the way, the lemon slices on top are really tasty too.
3 pound piece of salmon—skinless if possible
Soak alder chunks for 24 hours
Soak salmon in brine of 1-cup salt,
½ cup sugar and 6 cups of water for 2 hours, then rinse
Make
orange glaze: Grate
or chop peel of ½ orange, 1 lemon and l lime
Add squeezed juice of orange, lemon and lime plus ½ cup orange juice
Add ½ teaspoon chopped fresh thyme or dry thyme and 4 dashes Tabasco
Simmer down to ½ cup and cool
Mix 2 tablespoons balsamic vinegar and 1-teaspoon cornstarch
Stir out lumps and add to cooled orange mix
Heat orange mix and stir until it thickens
Put 1 beer and 1 quart hot water in double lined water pan and heat smoker
Rub salmon with 2 tablespoons olive oil
and put on oiled or sprayed grill rack on piece of newspaper
Brush warm orange mix on salmon
Put
salmon and grill in smoker at med-high until internal salmon temperature is
135—about 1 hour—reduce smoker temperature if necessary Smoke
for an additional hour at low to keep internal salmon temperature at 135—140.
ALTERNATIVE—INSTEAD OF ORANGE GLAZE
Chop
peel of 1 lemon and 1 lime Marinate
salmon for 20 minutes in:
¼ cup olive oil
¼ cup white wine
¼ cup lemon juice and juice of 1 lemon and 1 lime
2 tablespoons balsamic vinegar
Rub top of salmon with horseradish mixed with a little marinade
Sprinkle chopped lemon and lime peel and ground pepper and a little red pepper
on top of salmon
1 whole chicken (you can use baking hens but I prefer fryers since they are
lower in fat)
1 Can beer
Black Pepper (fresh ground or already ground)
White Pepper
Seasoned salt
garlic (whole cloves or use powder)
thyme (fresh or powdered)
half celery stalk
half onion (you can substitute 1 teaspoon of onion powder but it's not nearly
as favorable)
half carrot
Prep your grill if using charcoal. Put a bank of charcoal briquettes on one
side of your grill. Understand this is not half the grill, just along one
side. To give you an idea it's roughly 36 briquettes.
If you use gas, light only one side of the grill and keep the heat on
medium.
Make sure you get the paper and giblets out of the cavity if there are any
there. Wash the chicken thoroughly inside with cold water. Grind liberal
amount of black pepper inside chicken, generally four or five turns of the
pepper mill, or sprinkle about 1 teaspoon of ground pepper inside chicken
cavity. Shake seasoned salt, roughly 1 teaspoon, inside cavity. If using
whole herbs, put 2 crushed garlic cloves and four sprigs of thyme inside the
cavity. If using powdered herbs, approximately 1 teaspoon each of garlic
powder and powdered thyme.
Stuff the celery stalk, half onion, and half carrot into cavity. You may
have to break the veggies in half to get them inside the cavity.
Sprinkle seasoned salt and white pepper all over the outside of the chicken.
Open the beer can with an opener, put three holes in the top. Place the
beer can inside the chicken cavity, open end in first, as far as it will go.
Don't worry about crushing your veggies. Put the chicken on the grill away
from the fire as far as you can get it and still put the lid on the grill.
Put a handful of Alder wood chips on the hot charcoal coals, or place the
chips in your smoker box for the gas grill. Cook the chicken 2 1/2 hours
with the cover on. If I lift the lid at all to peek, it's generally about
half way through. If your fire is a bit hot, you might have to turn the
chicken 180 degrees midway through cooking. Be CAREFUL though, that beer is
boiling hot!!
When the chicken is done, usual test, clear running fluids, easy
manipulation of the leg, then carefully remove the chicken from the grill.
Remember that beer can is hot and still contains some hot beer.
Best eating chicken in the world. Leftovers,. if any, make great chicken
salad, or chicken alfredo.
This is a dry brine that I find makes a wonderful smoked fish.
This recipe will produce a fish that is almost candied. 1.25 cups non-iodized salt
3 pounds dark brown sugar Mix dry ingredients in bowl.
This recipe was plenty to smoke 4 average size (28 inch) steelhead.
Adjust the quantity to the amount of fish you are going to prepare.
Place fillets or pieces of fillet into a non reactive baking dish.
Pack each layer of fish with generous quantity of the sugar and salt mixture.
Cover the dish and refrigerate.
Rotate (every 12 hours or so) the fish and make sure that it is covered with
the mixture.
The fish will exude all the moisture the brine needs
and will eventually be covered in a thick briny ooze.
Some of the sugar might not dissolve but that is normal.
I usually smoke my fish after 48 hours using alder.
I do not rinse my fish before I smoke it - I simply wipe off any excess ooze
and place on the smoker racks.
I smoke my fish in an electric smoker between 6 and 9 hours depending
on the temperature outside, the temperature that is reached inside the smoker,
and to the degree I want to smoke it.
I stop smoking it when it looks dark and caramelized.
When it is done let it cool in the smoker and remove.
If I am going to freeze any of it I wrap it in saran wrap and place into ziplocks. Dixon
Brown
Bend, Oregon
Top of Page
Here we go:
In a 5 gal. bucket lined with a household garbage bag: 1 cup "Non-Iodized"
salt.
It is very important that you use this salt only as any other will ruin
your fish.
You can get this salt right next to the regular salt at your market,
it comes in a red box(regular salt comes in a blue box). 2 gal cold water
2 lbs. dark brown sugar
1 bottle red or white wine
1 32 oz bottle Teriyaki sauce
6 oz each of garlic and onion powder
4 oz of pickling spice
1 oz each of cinnamon and mace
1 large bottle of Italian seasoningCombine all ingredients
and let stand 1 hour. Marinate fish in
brine for 12 - 24 hours stirring or agitating every 2 hrs or so. I usually go
for 24 hours. Remove fish from
brine and rinse brine off thoroughly in cold running water. Let fish air dry
for at least 1 hour, you want the flesh to get a "tacky" surface on
it.
Place fish in smoker(do
not use a barbeque!). Distribute fish on the racks evenly to make sure there
is plenty of space between pieces.
Fill chip pan with
a 50/50 mix of apple and alder chips
(you can get these at Big 5 Sporting Goods).
A pan of chips usually will take 1 hour to burn out, replace chips as they burn
out for the first 5 hours then every 4 - 6 hours for the rest of the smoking
time.
A filet of salmon
will take between 8 and 24 hours to smoke depending on size of the filet and
the desired amount of doneness. A 10 lb salmon will yield 2 3.5 lb fillets that
will take at least 12 hours to smoke for a soft texture. I will smoke this salmon
for 24 hours to get a hard smoked texture that I like.
Linda's Smoked Salmon recipe
Everytime I make this smoked salmon and serve
it, I get raves!
For best results you will need a proper smoke/cooker that has a water tray
for moisture.
BRINE: 2 1/2 tablespoons plain salt to
1 cup water 2 large
salmon fillets
Zest and juice of 2 to 3 limes
1 tablespoon chopped fresh thyme leaves*
1 teaspoon coarsely ground black pepper
1 teaspoon coarse Kosher or coarse sea salt**
1 to 2 tablespoons extra-virgin olive oil (depending on size of fillets)
1 lime for finish
Coarse salt *I use whatever fresh herbs that I have
at the moment.
I've also used lavender and it was great! ** The coarse salt is fabulous on the
salmon.
BRINE: Rinse the salmon steaks in cold
water.
Prepare a salt-water brine of 2 1/2 tablespoons plain salt to 1 cup of water.
Using approximately 1 quart of the water, heat to just lukewarm; add salt and
stir until dissolved.
Add warm salt water to cold water (I use my sink as a bowl for this step).
Place salmon, skin side down, in brine at room temperature for 20 minutes
(make sure the fish is entirely covered by the brine).
Gently remove salmon from brine and rinse both sides with cold water to remove
all traces of salt;
gently pat dry with paper towels. Let salmon air dry for at least 2 hours.
Prepare your smoker according to manufacturer's
directions.
I have an electric smoker and I like to use either alder or cherry wood.
Set temperature to high and then turn down when it is really smoking.
Place salmon fillets (skin side down)
on sheets of aluminum foil and
cut the foil around the fillets approximately 1/4-inch bigger
(this keeps the fillets from sticking to the racks in the smoker).
I also spray the racks with vegetable oil (makes for easier cleaning).
Grate the zest from the limes then squeeze
the juice.
In a small bowl, combine lime zest, lime juice,
thyme (or other herbs), pepper,
salt and olive oil; stir to mix.
Rub the seasoning mix on the salmon fillets; coating them well.
Place salmon fillets on the oiled smoker
rack.
Smoke for approximately 1 hour
or until fillets are slightly opaque in thickest
part (cut to test).
Remember the salmon continues to cook after it is removed
- you don't want an
overcooked and dried out salmon).
Remove fillets from smoker.
Cut extra lime in half and squeeze over
cooked salmon fillets.
Sprinkle lightly with more coarse salt.
Either serve or refrigerate until ready
to serve.
TIPS: As to the temperature of
the smoker, I keep it fairly low.
Do not raise the lid of the smoker any more than you absolutely need to
(it
reduces the temperature inside every time you do)
1/2 C. Salt
1 C. Brown Sugar
1/4 tsp Garlic Powder
1/4 tsp Liquid smoke-your preferred flavor
1/4 tsp Lowry's seasoned salt
4 Tbsp Molasses
1 Qt Water
Mix all ingredients vigorously until salts and sugar dissolve. Soak
salmon for 6-8 hours in covered container. Then lay out chunks of salmon
on smoker racks and sprinkle with Lemon Pepper. Then allow to drip dry
for about 15 minutes (shiny glaze should form). Smoke for 8 hrs.
YUMMY!!!
Mathew Robbins
Canon Beach, OR
1 tsp of garlic powder
3 cloves of garlic (sliced thin)
1cup soy sauce
1/2 cup of Worcestershire sauce
1 cup brown sugar
1/2 cup non- iodized salt
2 cups water in a large bowl.
For about a 20lb to 25lb salmon or to taste.
I like a strong smoked taste so I use about 1 1/2 cups of water for a 20lb fish
and then I use 3 pans of alder in my electric smoker; because I like the taste
of alder for my fish.
But you could use more alder or less. Its up to your taste buds.
If you like a zesty hot flavor add some hot sauce of your choice.
But once again it's up to your taste.
But, I feel for smoking fish, alder Is the best wood flavor you can use.. :-)
This is a fast and easy way to smoke and it is very good.
Dissolve ingredients together in the large bowl, load in salmon or fish and
cover.
Refrigerate 3 to 5 hours.
Rinse in cold water- (pat dry) and sprinkle lightly with course black pepper.
Smoke in smoker for about 8 to 12 hours.
My kids don't like to eat fish but they love this...
and I think yours will too.
Take care and happy fishing.
The
following is the recipe I've used for several years and everybody seems to
like it. A lot of the recipes I've seen are for preserving the fish in addition
to flavoring it and call for a lot more salt than I use. The result of my recipe
is the salmon must be refrigerated after smoking, but that has never been much
of a problem as it disappears pretty fast.
Here it is:
2 cups Soy
Sauce
1 cup Brandy
1 cup Water
1/3 cup Dark Brown Sugar (or regular brown sugar or even white sugar)
1 teaspoon Tabasco (I'm usually pretty generous with the Tabasco)
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Mix it all up and stir to dissolve the sugar. Marinate the salmon (fillet it
and
cut into chunks - leave the skin on. I usually scale the salmon as well) in
the
brine. I use quart size zip lock Baggies and marinate for a minimum of 24 hours
- longer for thick fillets. I don't think you can marinate it too long
- I've
left it for a week before. The salmon will take on a brownish color from the
soy
sauce and will become firmer in texture. I think the salt draws some of
the
moisture out of the salmon, which makes it firmer.
Remove the salmon from the marinade, wash off with fresh water and allow to
air
dry for 30 minutes to an hour. Then it goes on the smoker (I use alder chips to
create the smoke) skin side down at just a bit over the lowest setting of my
gas
smoker. I plan on 4 to 6 hours depending on the thickness of the salmon. Once
it
is done I turn off the smoker and leave it there until everything cools off
(usually I finish it late in the evening and I wait to take it off until
morning).
My smoker has a pan to hold water that goes above the heating element to add
steam to the inside of the smoker. I usually add a gallon or so of water and
poor a beer into the water. The water is important but the beer is more of a
superstition than anything else.
The same recipe works on trout as well except you use the whole fish instead
of
filleting it.
You need
a tub that will hold fish and 2 qts. water and a container that will
hold 2 qts. water and ingredients.
( A typical kool-aid pitcher works great)
1 cup non-iodized
rock salt
1/4 cup white sugar
2 qts. warm waterPour the
rock salt and sugar into the pitcher.
Fill the pitcher with warm water. Stir for a second or two.
The rock salt will not dissolve all the way.
Place cut up fish in the tub and pour the mixture over the cut up fish.
Soak fish for 3-5 hours depending on the thickness of the fish.
Remove the fish from the brine and place in smoker.
Soak salmon
in salt brine overnight in the refrigerator,
then rinse it off with fresh water.
Then, mix together the following ingredients and cover the salmon with olive
oil,
and then the mixture.3-4 Lbs.
Salmon
5 Tbs. brown sugar
1/2 tsp. dry mustard
1 Tbs. soy sauce
2 Tbs. lemon juiceI use my
Big Green Egg to smoke the Salmon at 225 degrees for approximately 1 1/2 hours*.
I place the salmon skin side down on a round 18" fish grill then placed
it on the regular wire grill.
I use BGE charcoal and 3 large handfuls of Alder chips that I soak in water
for at least 1 hour.
I put the Alder chips on the hot charcoal just before putting the Salmon
in the BGE and closing the top.
* Note:
The cooking time may very depending on thickness of Salmon. Salmon will be firm
when done.
All that
is left to do is open up a few beers and some fresh crackers.
Just Smoked Salmon
A division of Wright Distributing Inc.
P.O. Box 3253
4223 S. Fey Rd.
Port Angeles, WA 98362
360) 452-3150 or Fax (360) 452-3159
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