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164 responses to “How to Smoke Salmon”

  1. Jena

    How long can you keep the salmon in the fridge after it is dried? I caught it Monday and processed it and kept it in the fridge. I brined overnight Tuesday and dried Wednesday morning. Now it is raining and I have nowhere to smoke it at my house but on the driveway. My smoker is electric and the cord cant get wet. I put the salmon in the fridge I hope it stops raining by tomorrow so I can smoke it. I tried doing it in the garage but it produced too much smoke and I had to unplug it. How much smoke typically leaks out? I am using the little chief.

  2. Michael

    I just bought my new Bradley smoker a few weeks back and christened it with some smoked Louisiana boudin which was out of this world. Next I ventured off on some smoked fish and chose your recipe. At first I was a little hesitant about the sweetness from the maple syrup and also the fact that I bought Atlantic salmon and not Alaskan Kind Salmon. Could the the last 2 hours of cooking time be too much for such a less fatty fish? Here in Austin Alaskan King salmon runs $25 bucks a pound and the Atlantic salmon was only $9. Despite the worries what I ended up with was the complete bomb. Great directions, great results. Thanks much.

  3. Ken Wynn

    I just came across your web site and read your comments about smoking Salmon. I am a first time smoker and already I guess I screwed up. I didn’t dry my Salmon before I put it in the smoker. How about smoking other meats or making jerky??

  4. N J Rich

    I’m not one to follow a recipe exactly, but this time I did and I have to say that this made some of the very best smoked salmon I’ve ever done! I was afraid that it might come out too sweet, but my fears were allayed with the first bite of the finished product. I think I might try adding some ginger to the brine on the next batch. But I thought I needed to post this and say THANK YOU for this site! Well done!

    NJ

  5. todd

    I followed this recipe and it was the best smoked salmon I have ever had. It was my first time smoking salmon and the only mistake was the length of time it was in the smoker. The fillets where thinner pieces and turned out more like jerky. But they where very tasty.

  6. David Landsteiner

    Have this in the smoker as I type this… Used 1-2″ steaked king salmon pieces plus tail sections, so I might have to smoke closer to 8 hours. Can’t wait

  7. chris

    I have done the same recipe a few times now and have had different results. Having said that my best batch has been with skin on salmon and a close eye on the temps (first batch was throughout the night due to hours needed to develop pellicle). Long night! The third batch I accidentally bought skinless slabs and found the end result to be a bit drier. I finally found good pieces of skin on fish and will be smoking tomorrow. Great recipe. I have had excellent feedback from some saying it was the best salmon they have ever had. It makes a great gift idea for a salmon lover as well. good times

  8. John Alden

    I’ve read/heard that when canning smoked salmon, that it should be smoked for a shorter time. Is that the case in your experience?

  9. Stephane Aarseth

    Going to give this a try. Most brines I’ve used have the salt to sugar ratio either even or greater salt to sugar. This brine reverses that and it is 4 almost 5 to 1 sugar to salt. Just a guess, but I’m thinking that going slow on the temp also keeps that sugar from burning. Like Hank, I’ve switched from managing my own fire to a mechanical system. I’m using a Traeger – similar in concept to the Bradley. My second guess is that the longer brine (24 hours as opposed to 8-12 hours) is because of the lower salt ratio. It takes longer for the salt to work into the fish.

    Hopefully I’ll remember to report back. I’m smoking four fillets of Copper River reds.

  10. Susan Garcia

    This is the first time I am trying to smoke salmon. My “practice” salmon (or sacrificial salmon) is a nice side of Atlantic salmon from the Costco. If it doesn’t turn out good, it’s no great loss. Your brine recipe and directions look very easy. The salmon is brining in the ‘fridge right now and I will smoke it tomorrow using alder wood in a propane powered box smoker (Iron Forge).
    My question is, does it matter that the salmon is skinless? I did not notice this until I got it home from the Costco.

  11. Stephane Aarseth

    Just stuck the salmon in the fridge. Will taste tomorrow after work. Approximately 8 hours on the smoker. Looks fantastic.

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