If you have never had smoked salmon, and you love your salmon please make sure that you try it at least once before you die. I love it so much that I had to learn how to smoke salmon, so I can do it myself.

Apparently the ‘secret’ to good smoked salmon, is to start with good fish and follow the right steps for the process. There are many different types of brine you can use for different tastes.

Here’s What You’ll Need:

• fresh salmon
• cold water
• non iodized salt
• brown sugar
• garlic salt
• lemon pepper
• lemon juice
• bay leaves
• glass or plastic bowl
• paper towels or newspapers
• wood chips
• smoker

Make sure that your salmon is bled, before you fillet it. You should never remove the skin and cut it into small chunks taking into consideration that the fish will shrink during the smoking process.

The salmon should be left in the brine for anything between 3 to 6 hours. It all depends on the type of salmon, king salmon should stay in there for 6 hours. Any left over brine can be stored in the fridge for up to 7 days.

Air drying your salmon will take another hour or so. After which you place them into the smoker. Turn your smoker on to between 145-175 degrees while your fish is air drying. The smoking process takes from 6 to 24 hours. When the fillet turns deep red or golden brown on both the inside and out, it is ready.

You can follow step by step instructions on Beaver Creek Cabins blog, here…

How To Smoke Fresh Salmon

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