Dan's Smoked Salmon
6 – 8 pounds Salmon Filets
4 cups Brown Sugar
1 cup Non-Iodized Salt
1 cup Honey
Alder Wood Chips
“Now here is a way to make authentic smoked salmon, using an old traditional Alaskan method!
Use boneless Salmon filets, preferably Red, King or Silver Salmon (Sockeye, Chinook or Coho) if you can get it. Atlantic salmon will work, but not as desirable. Avoid Pink (Chum) Salmon altogether as it is just too oily. Remove the skin and cut the fillets into about 1-1/2” thick strips, the vertical length of the fillet. Think “jerky” as you cut the strips, because that is essentially what you will end up with. Please note you can use larger pieces, even up to a meal size portion that would be 2 to 3”s thick and it will work just fine. Strip size is really a preference call. I personally like the jerky size. Trust me; it won’t last long around the house!
Mix the brown sugar and salt together. Use a non-metallic deep plastic container or large bowl. The objective is to generously coat all surfaces of the fish pieces with the brown sugar-salt mix. Note that no water is added. Cover the container and6 – 8 pounds Salmon Filets 4 cups Brown Sugar 1 cup Non-Iodized Salt 1 cup Honey Alder Wood Chips “Now here is a way to make authentic smoked salmon, using an old traditional Alaskan method! Use boneless Salmon filets, preferably Red, King or Silver Salmon (Sockeye, Chinook or Coho) if you can get it. Atlantic salmon will work, but not as desirable. Avoid Pink (Chum) Salmon altogether as it is just too oily. Remove the skin and cut the fillets into about 1-1/2” thick strips, the vertical length of the fillet. Think “jerky” as you cut the strips, because that is essentially what you will end up with. Please note you can use larger pieces, even up to a meal size portion that would be 2 to 3”s thick and it will work just fine. Strip size is really a preference call. I personally like the jerky size. Trust me; it won’t last long around the house! Mix the brown sugar and salt together. Use a non-metallic deep plastic container or large bowl. The objective is to generously coat all surfaces of the fish pieces with the brown sugar-salt mix. Note that no water is added. Cover the container and let sit about three hours in the fridge. Open the container and mix the fish around to ensure all surfaces are in contact with the brown sugar-salt mix. Do not drain any liquid. Recover and leave in the fridge about 18 to 24 hours total. The brown sugar-salt mix is actually pulling the water out of the fish and providing the first stage of preservation. Once finished, lightly wash each piece and dry by pulling through the space formed between your thumb and index finger. Place each piece on a drying rack in the kitchen at room temperature. Use a table top fan to force air across the drying racks for about three hours. The fish will take on almost a translucent appearance, which means they are dry curing and ready for the smoke. Transfer the fish to your SmokinTex smoker racks. Use a generous amount of Alder wood, the traditional wood for salmon smoking. Set the smoker for 165° F and smoke for about 6 hours. You will need to add Alder wood once or twice as needed. Melt the honey in a cup in the microwave. Now brush the honey on to each piece of fish and continue in the smoker for about an hour, to form a glaze. Some folks also add other spices such as cracked pepper, garlic, etc. Some also either add pure maple syrup to the honey or substitute it for the honey. Don’t be afraid to experiment. Now remove fish from the smoker and ENJOY!! While it won’t last long and is best served straight out of the smoker, you may vacuum pack and freeze for longer term storage. Unfrozen, it will keep several days in the fridge. This dish is one of the true delicacies that can be made with your SmokinTex smoker. I hope you enjoy it as much as my family does!!” let sit about three hours in the fridge. Open the container and mix the fish around to ensure all surfaces are in contact with the brown sugar-salt mix. Do not drain any liquid. Recover and leave in the fridge about 18 to 24 hours total. The brown sugar-salt mix is actually pulling the water out of the fish and providing the first stage of preservation.
Once finished, lightly wash each piece and dry by pulling through the space formed between your thumb and index finger. Place each piece on a drying rack in the kitchen at room temperature. Use a table top fan to force air across the drying racks for about three hours. The fish will take on almost a translucent appearance, which means they are dry curing and ready for the smoke.
Transfer the fish to your SmokinTex smoker racks. Use a generous amount of Alder wood, the traditional wood for salmon smoking. Set the smoker for 165° F and smoke for about 6 hours. You will need to add Alder wood once or twice as needed. Melt the honey in a cup in the microwave. Now brush the honey on to each piece of fish and continue in the smoker for about an hour, to form a glaze. Some folks also add other spices such as cracked pepper, garlic, etc. Some also either add pure maple syrup to the honey or substitute it for the honey. Don’t be afraid to experiment.
Now remove fish from the smoker and ENJOY!! While it won’t last long and is best served straight out of the smoker, you may vacuum pack and freeze for longer term storage. Unfrozen, it will keep several days in the fridge.
This dish is one of the true delicacies that can be made with your SmokinTex smoker. I hope you enjoy it as much as my family does!!”