Our family has been smoking salmon in Alaska for over 50 years. Every year, we process hundreds of pounds of salmon. Smoking is one of our favorite methods, it can be eaten as a snack, served over rice or pasta with a cream sauce, substituted for bacon in salads, made into a chowder, or paired with anything cream cheese. Here’s our recipe and method that we use use year after year.
Smoked Salmon (Hot Smoked Large Batch)
Course: UncategorizedServings
4
servingsPrep time
30
minutesCooking time
40
minutes
Cook Mode
Keep the screen of your device on
Ingredients
- Dry Brine for about 10 pounds of fish
1 cup 1 brown sugar
1/4 cup 1/4 kosher salt
- Optional Seasonings
1 Tbsp 1 garlic powder
1 Tbsp 1 black pepper
1 Tbsp 1 red pepper flakes
- Optional Glaze
1/4 cup 1/4 honey or maple syrup
black pepper and red pepper, sprinkled on top
Directions
- PREPARE FISH: Cut fish into desired sized pieces and rinse to clean.
- MAKE BRINE: Mix the brine ingredients together.
- BRINE FISH: In a clean cooler, place fish skin down in a layer. Liberally sprinkle with dry brine. Add additional layers as needed, make additional brine as needed. Add a sealed bag of ice and place cooler in a cool or shaded location. Let brine for 12 hours to up to 48 hours.
- DRY FISH: Remove fish from cooler and rinse thoroughly. Place skin down on greased smoker racks. Let dry about 4 hours until shiny and tacky. The ideal room or outdoor temperature should be about 60 degrees – add a fan or dry in the refrigerator if hot outside.
- SMOKE: Smoke in a preheated smoker for 2 hours at 150F.
- OPTIONAL GLAZE: Baste the honey or maple syrup on top and sprinkle with desired seasonings.
- SMOKE: Smoke 1 hour at 200F. Internal temperature must be at least 140 degrees.
- PACKAGING: Smoked salmon can be vacuum sealed and frozen, refrigerated and consumed immediately, or canned (remove skin if scales were on removed from fish).
Notes
- We used an electric smoker that allows for lower temperatures (150 degrees). We like electric smokers because it is easier to control time and temperature.
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