05-20-2015, 04:57 PM
Very simple and my favorite way to smoke salmon.
Brine:
1/2 cup salt
1/2 cup sugar
1 quart water
Increase quantity of brine if needed to cover all fillets. Brine fillets 24 hours in fridge. Lay on smoking rack and sprinkle with fresh coarse cracked pepper.
Smoke with natural furit wood (peach, cherry, apple, apricot) for 2 - 2.5 hours at 185 degrees (that's the temperature my smoker shows, may vary by model).
If needed, finish in your kitchen oven at 185 degrees. It is possible to have too much smoke flavor, that's why I finish in the oven if its not quite done. Don't over cook and dry it. You're not looking for fish jerky, rather just barely done.
I can tell when its done when a few spots of liquid comes to the top of the fillet and turns white.
Hope that helps. Easy and fool proof method to start out with. From there you could try any combo of spices an glazes that you want.
[signature]
Brine:
1/2 cup salt
1/2 cup sugar
1 quart water
Increase quantity of brine if needed to cover all fillets. Brine fillets 24 hours in fridge. Lay on smoking rack and sprinkle with fresh coarse cracked pepper.
Smoke with natural furit wood (peach, cherry, apple, apricot) for 2 - 2.5 hours at 185 degrees (that's the temperature my smoker shows, may vary by model).
If needed, finish in your kitchen oven at 185 degrees. It is possible to have too much smoke flavor, that's why I finish in the oven if its not quite done. Don't over cook and dry it. You're not looking for fish jerky, rather just barely done.
I can tell when its done when a few spots of liquid comes to the top of the fillet and turns white.
Hope that helps. Easy and fool proof method to start out with. From there you could try any combo of spices an glazes that you want.
[signature]