Smoked Salmon Recipe

chrome/22

chrome/22

Low Profile Operator
Forum Supporter
Going to do up a 6 lb batch over the next few days. I've been using this recipe.

Smoking Salmon Simplified!!! | The Outdoor Line Blog https://share.google/onvN3hIIDObLY4XuX


Got Costco farmed steelhead from a Norwegian vendor. Not my personal favorite fish type but the price was right & everybody always seems to enjoy it.

I actually don't eat that much of it, just enjoy making it. And it's a good barter chip to trade, seems like everyone over here has a specialty product they are good at. I vacuum pack it in 6-8 oz chunks so it's easy to swap out for deer/elk salami, bear breakfast sausage or dried plums ect..

I usually add more brown sugar and a bit less salt in the brine as I like a sweeter taste to my finished product.

What's your favorite version?


c/22
 
As Paige says, you may smoke salmonids with any wood you like, as long as it’s alder.

I don’t brine it, just coat the fish with dill and lemon. Smoke with alder to a temp 165F.
 
chrome/22 said:
Going to do up a 6 lb batch over the next few days. I've been using this recipe.

Smoking Salmon Simplified!!! | The Outdoor Line Blog https://share.google/onvN3hIIDObLY4XuX


Got Costco farmed steelhead from a Norwegian vendor. Not my personal favorite fish type but the price was right & everybody always seems to enjoy it.

I actually don't eat that much of it, just enjoy making it. And it's a good barter chip to trade, seems like everyone over here has a specialty product they are good at. I vacuum pack it in 6-8 oz chunks so it's easy to swap out for deer/elk salami, bear breakfast sausage or dried plums ect..

I usually add more brown sugar and a bit less salt in the brine as I like a sweeter taste to my finished product.

What's your favorite version?


c/22
Click to expand...
I mix non-iodized salt in a bowl of water. Using a raw egg and mix in enough salt until the egg floats. Place the fish filets in the bowl and let them sit for 15 to 20 minutes, depending on thickness. Remove them from the brine and let them sit without rinsing them. I rub a film of brown sugar on top used sparingly and some pepper flakes. Once the brine solidifies and forms a pellicle, place in the smoker. The smoking process draws the salt into the filets. Most often comment is that the smoked filets are not too salty. It’s a recipe that my uncle perfected on Long Beach peninsula in Washington. He used alder in a smokehouse that he built. I use an electric smoker but his results were always better.
 
  • Like
Reactions: Zak
You must log in or register to reply here.
Back
Top