Smoked Salmon Recipe

mEGG_My_Day

I haven't warm smoked a salmon in years.  The last one I did was using Alton Brown's recipe and it was waaaay too salty.

Any suggestions for a dry brine recipe and length of brine?  This will be warm smoked at about 200 - 225 using alder wood.

Thanks in advance.

BobDanger

My next fish smoke I’m going to soak in cheap Bourbon with a salt and brown sugar mix.

Bayou_Buzzard

Here has been my go to. It’s benn a while. Time for another one. 
https://eggheadforum.com/discussion/1210716/smoked-salmon#latest

mEGG_My_Day

Thanks @Bayou_Buzzard - nice looking salmon

smbishop

I have made this three times and love the results, in fact, just smoked a few slivers on Saturday!

https://eggheadforum.com/discussion/1214913/smoked-sockeye-salmon-my-way-pic-heavy

mEGG_My_Day

Thx @smbishop.  That looks great.  I’m gonna do a pre x-mas test cook this week. I’ll post the results. 

Teefus

I used a dry "brine" of kosher salt, brown sugar, and black pepper. I put it on heavy on both sides and let it sit 12 hours in the fridge in a glass pan covered with Saran Wrap. After rinsing very well it sat uncovered in the fridge for three hours to dry. It smoked for six hours on the egg with lump and big chunks of apple and pecan. Temp was between 180 and 200 except for the last hour, when I let it run up to 250. Internal temp was 160 when I pulled it. 

It was awesome. Not too salty as a result of rinsing very well after the brine stage. I've followed this recipe many times and it always works out great.

vb4677

I have a wife who finally conceded to all my BBQing once I smoked salmon.  The second or third time I did it, she loudly complained it was too salty.  Now I've got it dialed in.  It's a balance of salt and time.

Here's my recipe:

Christmas 2017 Super Simple Salmon Brine

• 1 gal water

• 1 cup kosher salt

• 1 cup brown sugar

• Brine in refrigerator for about 4-6 hours

• Air dry with fan to create pellicle

• Smoke at 150F-200F for 2-3 hours

Never heard anyone say it was too salty, and it looked and cooked up very nicely.