DIY Smoked Salmon

AuthorMathew WalterDifficultyBeginner

Easy DIY Smoked Salmon - Prep time is 15-20 minutes with a total smoke time 3-4 hours.

Yields1 Serving
Prep Time15 minsCook Time3 hrsTotal Time3 hrs 15 mins

 1 cup Kosher Salt - Morton's Salt
 2 cups Brown Sugar - Dark
 1 tbsp Pepper - Course Ground (heaping tbsp)
 1 tbsp Celery Salt
 1 tbsp Garlic Salt

1

Combine all ingredients together in large mixing bowl . Use a fork to evenly mix the flavors. We will call this the Dry Brine

2

Start with Wild Alaska Sockeye Salmon, and cut each fillet into smaller portions. Ideal portion sizes are 6 - 8 ounce pieces, the size of your hand is a good rough estimate to the perfect portion.

3

Be sure to leave the skin on and pat dry your Wild Alaska Salmon after cutting into portion sizes.

4

Use a high wall glass baking dish or high wall tupperware container for this next step. Place your Wild Alaska Sockeye Salmon in the dish, skin side down, and completely cover with your dry brine mix. Be sure to apply the brine mix to all sides of the exposed salmon fillet. Cover your dish with a plastic wrap and place in the fridge.

5

Keep your Wild Alaska Sockeye Salmon covered in the fridge for 8 hours and up to 24 hours, the longer you let brine, the more pronounced your flavors will set in.

6

Remove from fridge, remove plastic wrap covering your dish. One piece at time, rinse your Wild Alaska Sockeye Salmon under cold water and set out to dry on paper towel or drying rack. Repeat with all pieces and allow to dry in the open air for 2-3 hours. Pelicle will begin to form on the top layer of your Fish. Pelicle is a white film which assists in the smoking process to attract and retain key flavors.

7

Using an in home smoker, We use a 'Big Chief', sort each piece onto the smoking racks and place inside the smoker. Smoke at 200 degrees F for 2-3 hours, Using the Big Chief, I fill 3 trays of alder chips, each tray smokes for 45 minutes approx. after the third tray of alder chips, I continue to let the fish rest inside the smoke for another 45 minutes to an hour. This will allow for the smoke flavor to fully penetrate your Wild Alaska Sockeye Salmon.

8

Once the smoking process is complete, remove from the smoker and let air dry for another 1-2 hours. **TIP** Smoker racks double nicely as drying racks, or lay down paper towels on the counter top.

Once the drying is complete, ENJOY!

Refrigerate immediately all left overs and be sure to eat within 7-10 days. You can also freeze your smoke fish to preserve even longer.

**PRO-TIP**

you do not have to wait until the drying is complete to enjoy your Smoke Fish, the longer your fish drys, the more the flavor will set in.

 

Ingredients

 1 cup Kosher Salt - Morton's Salt
 2 cups Brown Sugar - Dark
 1 tbsp Pepper - Course Ground (heaping tbsp)
 1 tbsp Celery Salt
 1 tbsp Garlic Salt

Directions

1

Combine all ingredients together in large mixing bowl . Use a fork to evenly mix the flavors. We will call this the Dry Brine

2

Start with Wild Alaska Sockeye Salmon, and cut each fillet into smaller portions. Ideal portion sizes are 6 - 8 ounce pieces, the size of your hand is a good rough estimate to the perfect portion.

3

Be sure to leave the skin on and pat dry your Wild Alaska Salmon after cutting into portion sizes.

4

Use a high wall glass baking dish or high wall tupperware container for this next step. Place your Wild Alaska Sockeye Salmon in the dish, skin side down, and completely cover with your dry brine mix. Be sure to apply the brine mix to all sides of the exposed salmon fillet. Cover your dish with a plastic wrap and place in the fridge.

5

Keep your Wild Alaska Sockeye Salmon covered in the fridge for 8 hours and up to 24 hours, the longer you let brine, the more pronounced your flavors will set in.

6

Remove from fridge, remove plastic wrap covering your dish. One piece at time, rinse your Wild Alaska Sockeye Salmon under cold water and set out to dry on paper towel or drying rack. Repeat with all pieces and allow to dry in the open air for 2-3 hours. Pelicle will begin to form on the top layer of your Fish. Pelicle is a white film which assists in the smoking process to attract and retain key flavors.

7

Using an in home smoker, We use a 'Big Chief', sort each piece onto the smoking racks and place inside the smoker. Smoke at 200 degrees F for 2-3 hours, Using the Big Chief, I fill 3 trays of alder chips, each tray smokes for 45 minutes approx. after the third tray of alder chips, I continue to let the fish rest inside the smoke for another 45 minutes to an hour. This will allow for the smoke flavor to fully penetrate your Wild Alaska Sockeye Salmon.

8

Once the smoking process is complete, remove from the smoker and let air dry for another 1-2 hours. **TIP** Smoker racks double nicely as drying racks, or lay down paper towels on the counter top.

Once the drying is complete, ENJOY!

Refrigerate immediately all left overs and be sure to eat within 7-10 days. You can also freeze your smoke fish to preserve even longer.

**PRO-TIP**

you do not have to wait until the drying is complete to enjoy your Smoke Fish, the longer your fish drys, the more the flavor will set in.

DIY Smoked Salmon
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