Smoked salmon

[otterman91105]

Hey everyone just wondering if anyone has a good recipe that they would like to share for smoke salmon? Never done it before and want to try it. Any input would be great. Thanks.

[harvey lee]

I have made numerous ones and I always get great feedback on this one.

1st-soak in a brine overnight. I fill a pot with 1 gallon of water, add 1 cup of Kosher or non-iodized salt, then cover it and put in the fridge overnight. I use non iodized salt.

2-Take it out of the water, rinse well and pat with a clothg or paper towel. then I put it on a baking sheet skin side down and put it in the sun until the meat gets a bit sticky. You can feel to the touch it gets a little tacky.

3- Then with the fillet laying skin down on the baking sheet, I cover the top side with dill weed. I shake it on until the meat is covered.

4-Then I put it in the smoker for approx 1.5 hours at 190 degrees. The time could vary depending on the thickness of the fillet. Watch for the color of the meat, it will get

lighter in color inside the fillet. I just use a fork to spread the meat apart in the thickest location on the fillet. The meat will go from red to pink to almost a greyish white on the inside of the fillet.

For wood, I have used both apple and mesquite. Both taste very good.

This is not my recipe but one I got from a friend and I have had many people say it's the best smoked salmon they have ever had. It is the only way I smoke salmon anymore.

[toughguy]

Try thirdeye's recipe on the link below. You'll love it!!

salmon recipe

[JP Z]

I'm hoping to get some Trout tonight I will be trying Thirdeye's recipe as soon as I get some fish that looks great.

[otterman91105]

Thirdeye's recipe was awsome. Will be useing it again next time.

[ishy]

Can I use store bought skin on fillets for this? Not sure if they need to be fresh caught or not? Thanks

[Jim Almquist]

Can I use store bought skin on fillets for this? Not sure if they need to be fresh caught or not? Thanks

Store bought will work great. The only thing to watch is the thickness of the filet. I hate to use fresh for smoking unless I really get into a mess of salmon.