go to smoked salmon recipe

[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.