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.
