go to smoked salmon recipe

[blackpowderhunter]

been doing a lot of chinook fishing with the byproduct of some extra coho.
well, now that i've stacked up some coho it's time to smoke them.  what are your favorite smoking recipes.
I have a traeger that i will be using, not because im a traeger fan boy, but because it was free.

so what are your guys' favorite brines and processes.

thanks 

[CP]

There are really just 2 main ingredients - brown sugar and salt -  then add spices to your taste.

Lately I've settled on a 4:1 ration of sugar to salt, dry brine - about 12 hours in the brine -  maybe add some cloves, allspice, pepper, garlic - whatever you like -

make sure that you get the a good pellicle layer before you smoke it.

[h20hunter]

Like cp said. My standard is 3 parts dark brown sugar to one part kosher salt. Mix, cover fish fully. I brine anywhere from a few hours to 24. Then smoke. Done.

[elkaholic123]

I believe the http://salmonuniversity.com/archives/582 recipe is what cp and h20 use, that is mine also and I use the Traeger also

[blackpowderhunter]

I believe the http://salmonuniversity.com/archives/582 recipe is what cp and h20 use, that is mine also and I use the Traeger also

thats the one i was actually eyeing.
thanks guys

[CP]

I like this guy:

[h20hunter]

I like mine smoked but still moist.  My go to tip is to not eat it right away. Vac pack for minimum 24 hours. It just gets that extra something.

[Duckhunter14]

I just did a batch of sockeye on my traeger and did what has been mentioned above. Brown sugar, salt, 10 cups of water, heat in a pan to dissolve. Cool in the fridge, wet brine on ice for 24hrs. Smoke for 50 min, then crank to 275 until desired dryness. I also patted my fillets down when I pulled them from the brine and actually set them in front of a fan for a bit until they tacked up. They turned out awesome! Took a fillet to work and it was gone in a matter of minutes.

[h20hunter]

Hmmmm....i use my salt and sugar dry...mix it up and cover the fish.

[Crunchy]

I am a wet brine myself.  Combo of secret juice, salt, brown sugar, soy cause, garlic powder, pepper, and water.  Brine over night, then quick rinse and on the rack in front of a fan for about 2 hrs.  Into smoker for 6 hrs or so with a little coat of REAL maple syrup and crack pepper.  I place the chunks single layer into gallon ziploc filled with air and into fridge.  That keeps them moist.  Once cool vacuum seal and done.  Oh and apple cherry wood for the smoke.

[h20hunter]

Sounds good...saving that one for future use.

[bigdub257]

I also use the 4:1 brown sugar to salt (non iodized).  Brine overnight, rinse and air dry on a rack and also add a thin layer of brown sugar and red pepper flakes just before smoking.  Just leave the Traeger on smoke for about 6 hours.  Turns out awesome!  I agree it does taste better after cooling the next day.

[trophyhunt]

I am a wet brine myself.  Combo of secret juice, salt, brown sugar, soy cause, garlic powder, pepper, and water.  Brine over night, then quick rinse and on the rack in front of a fan for about 2 hrs.  Into smoker for 6 hrs or so with a little coat of REAL maple syrup and crack pepper.  I place the chunks single layer into gallon ziploc filled with air and into fridge.  That keeps them moist.  Once cool vacuum seal and done.  Oh and apple cherry wood for the smoke.

[Badhabit]

I think High Country made one or two brines you can get at most sporting good stores. I've tried them before and i was happy with the results. I use my Yeti cooler to brine in. Its good for birds and fish.

[quadrafire]

Tag
All sound good

[blackpowderhunter]

have 4 fillets in a simple dry brine in the fridge right now.  4 cups brown sugar, 1 cup salt.
i will try a few different things on them before the smoker..thinking a little fresh cracked pepper on one, some jalapeno slices on another..

[j_h_nimrod]

2lbs brown sugar, 1c canning/pickling salt. Good for about 6-10 lbs fillets depending on size of fillets. Dry brine for ~12 hrs under refrigeration. Rinse and then either fan or put in cool dehydrator until pellicle forms. Smoke for about 1hr at ~140 then crank to about 165 until just before desired dryness is reached then to 180 until internal temp reaches 160.

To candy - halve the salt and double the brine time on thinner cut strips or fillets. Keep at 165 longer to dry more and get internal temp of biggest piece to 160. A little dry brown sugar on the fillets before smoking can add a bit more candy if you desire.

To can - halve salt and smoke time.  Put in pint or 1/2 pint jars right after smoke ends and process at 11psi for 100 minutes.

[Armstrong]

I like hank Shaw’s Recipe found at Hunter angler gardener cook.  Comes out perfect.

[blackpowderhunter]

the jalapeno slices laid on top adds the PERFECT little bit of heat.
other pieces had, garlic, honey+pepper, honey + red pepper flakes, orange zest, and a few with nothing added

[Buckmark]

Stop wearing flip flops all the time and your feet wont have funky tan lines 

[Bigshooter]

4 parts brown sugar to 1 part johnnys seasoning for 12 hrs.  Wash, dry, smoke.

[jasnt]

Idk if he wants to share the recipe but @ripper makes the best smoked salmon I ever tasted!

[Evil_EdwardO]

There are really just 2 main ingredients - brown sugar and salt -  then add spices to your taste.

Lately I've settled on a 4:1 ration of sugar to salt, dry brine - about 12 hours in the brine -  maybe add some cloves, allspice, pepper, garlic - whatever you like -

make sure that you get the a good pellicle layer before you smoke it.

  The key to good smoked salmon is the pellicle layer.

I use a  brown sugar, salt, Tiger sauce, and Thai chili sauce mixture.

[7mmfan]

There are really just 2 main ingredients - brown sugar and salt -  then add spices to your taste.

Lately I've settled on a 4:1 ration of sugar to salt, dry brine - about 12 hours in the brine -  maybe add some cloves, allspice, pepper, garlic - whatever you like -

make sure that you get the a good pellicle layer before you smoke it.

  The key to good smoked salmon is the pellicle layer.

I use a  brown sugar, salt, Tiger sauce, and Thai chili sauce mixture.

I can't believe I haven't considered Tiger sauce for smoked fish. Would you mind sharing your recipe/ratios?

[blackpowderhunter]

Stop wearing flip flops all the time and your feet wont have funky tan lines 

hey my boat is a judgement free footwear zone 

[Evil_EdwardO]

There are really just 2 main ingredients - brown sugar and salt -  then add spices to your taste.

Lately I've settled on a 4:1 ration of sugar to salt, dry brine - about 12 hours in the brine -  maybe add some cloves, allspice, pepper, garlic - whatever you like -

make sure that you get the a good pellicle layer before you smoke it.

  The key to good smoked salmon is the pellicle layer.

I use a  brown sugar, salt, Tiger sauce, and Thai chili sauce mixture.

I can't believe I haven't considered Tiger sauce for smoked fish. Would you mind sharing your recipe/ratios?

Kind of off the top of my head, 1 cup water, 2 cups soy sauce, 1/4 cup brown sugar, 1/4 cup salt, 1 small bottle Tiger sauce, 1/4 or 1/2 cup Thai chili sauce. Brine overnight, then pull out of brine and set on rack to dry and form the pellicle. When it gets shiny, I smoke it.

[7mmfan]

There are really just 2 main ingredients - brown sugar and salt -  then add spices to your taste.

Lately I've settled on a 4:1 ration of sugar to salt, dry brine - about 12 hours in the brine -  maybe add some cloves, allspice, pepper, garlic - whatever you like -

make sure that you get the a good pellicle layer before you smoke it.

  The key to good smoked salmon is the pellicle layer.

I use a  brown sugar, salt, Tiger sauce, and Thai chili sauce mixture.

I can't believe I haven't considered Tiger sauce for smoked fish. Would you mind sharing your recipe/ratios?

Kind of off the top of my head, 1 cup water, 2 cups soy sauce, 1/4 cup brown sugar, 1/4 cup salt, 1 small bottle Tiger sauce, 1/4 or 1/2 cup Thai chili sauce. Brine overnight, then pull out of brine and set on rack to dry and form the pellicle. When it gets shiny, I smoke it.

Giving that one a go for sure. Thanks!

[W_Ellison2011]

Most of these guys have covered the recipes for brines and cook times/temps perfectly. Only thing I can add is use alder mainly for salmon or fish in general. We always use a lot of alder chips mixed with a small amount of either apple or cherry wood. Smoke on ladies and gents!

[b0bbyg]

I use one that I find my googling 5cent smoked salmon.
But I stop prior to the honey glazing step and just start eating it.

It is mostly Brown sugar, salts and several other spices. If you are missing 1-2 it still comes out great.   I have done mine on a traeger at the lowest heat setting I can.