Smoked Salmon for Dummies

[h20hunter]

We talk often about what's best. Well, this is really good and beyond easy.

Start off with Chris Hanson Fish Company salmon. @Skillet

1 part kosher salt
3 parts brown sugar.
Mix, set aside.

Cut salmon into strips, chunks, or leave whole.  Cover on all sides with dry ingredients,  be generous.

Let sit for 3 hours to 24 hours. Longer you go, drier the fish, duh.

Once brined to desired level rinse in cold water, rinse again. Set aside one hour open air.

Smoke it. Use alder, cherry, apple, pecan. Don't imo use hickory and I'll smack you if you use mesquite.  Smoke low....say 250 ish for a few hours. When you can pull a pin bone clean its done and from there on its just drying out. If you see fat coming out its to hot dummy.

When done and I swear by this take it out but don't eat it. Ok, eat a piece.  Vac pack and store in the fridge 24 hours. Then eat it or freeze it. The vac process allows the oils to finish it off in a way that just makes it happen.

Easy. If you want to get fancy, i know you do, swipe it with a little pure maple syrup then vac pack. Salmon candy!

[Blacklab]

That looks great.

[bigdub257]

I use the same recipe.  Turns out awesome!

[Skillet]

 

[Ridgeratt]

I have heard a simple coating of Spiced Rum isn't too awfully bad also.

[h20hunter]

Sounds worth a try.

I'll post a few pics of it served and unpacked.  The fresh out of the smoker really doesn't do the quality of the fish and final product justice.

[7mmfan]

I just ate my last piece of smoked Diamond Lil' coho, that was smoked using this recipe.     Anxiously waiting for August. Never has my freezer been so void of seafood.

[7mmfan]

Side note. I gave away a fair amount as Christmas presents and brought to family functions (along with bear sausage), and most people told me it was the best smoked fish they'd ever had. So there's that.

[Stein]

That's pretty close to what I do and it gets eaten for sure.  Once I figured out how to not over cook it, everyone seems to like it.  I just found a pile of smoked humpies in the freezer I need to start working on.

[kellama2001]

Well that sounds amazing! Thanks for sharing...

[trophyhunt]

That is exactly the recipe I use, the only different thing I do, before putting in the smoker you could add garlic powder, pepper, or other spice to give a certain flavor to each piece.

[Sutherland]

That looks delicious! 

[vandeman17]

I just smoked some filets up yesterday. I mix liquid aminos (replacement for soy sauce) and honey then paint that on the filet. Let that marinade overnight then take out and sprinkle brown sugar on while it comes to room temp. Smoked at 225 degrees for 2.5 hours. Tasty

[Taco280AI]

I'll need to sample some of that as a QC check 

[cavemann]

I kept a bunch of pinks this year with a plan to smoke them up on New Years eve....

A couple questions here..  I did this method years ago with fish brining on cookie sheets and as expected brine created a mess in the pan.  Is that best way to do it?  Does that sugar/salt gue brine it better?  Or do you guys brine on a rack?

Also, looked like you have grill indentions that appear you smoked it skin side up?

For frozen fish, how long do you thaw out before adding dry brine?