Smoked Salmon

Posted byNoriePosted inRecipe, Seafood
  • Smoking Fish
  • Ready to serve

Brine:

Dissolve ¼ cup salt and ¼ cup sugar in 4 cups water.  Put the salmon in a container to fit the fish fillet.  I cut the fillet in half to fit in a plastic container.  Pour the brine and make sure all the fish are submerged. If they are floating, consider weighing them down with a plate or something.  Marinate them in the fridge for at least 8 hours.

Drain and rinse the fish well in cool water. Dry the fish with paper towels. Arrange them on the smoker rack and smoke at 175° F to 200°F or on low for 1 ½ to 2 hrs. I used a Traeger smoker.

Good chips to use for the salmon are elder wood (if available) or apple wood.  I used oak because that was what I had and it was also good.

Pan fry or grill to heat before eating.  You can vacuum pack small portions and freeze them if you have a lot of leftovers for later use.