Home Forums Hunting & Shooting Food, Cooking, and Game Preparation Smoked Salmon Recipe

Just got some whole sockeye from great alaska seafood company and looking for a good recipe to smoke one or two of them.

I do a lot of salmon from the great lakes. This is a good and simple recipe. You want to taste the salmon so too many ingredients wreck the fish.

1. 4 cups water
2. 1 cup soy sauce
3. 3/4 cup brown sugar
4. 1/4 cup kosher salt
5. 3/4 tablespoon granulated garlic
6. And any aromatics you are a fan of

After brining overnight, rinse, put the fish on the rack plan to smoke them on and pat dry with paper towel. Wick up ant fluids in pockets. Then set the fish in from of a fan. You want to develop a pellicle. (this is important if you want a quality product)

Drying the fish before smoking gives a nice coat for the smoked fillets to help seal in moisture, and provides a better looking finished product . This will take 30 to 45 minutes.
Smoke as long as you like (everybody has a different idea of firmness/dryness but the fish should spend at least 30 minutes at 160 degrees. Too hot and too fast and the fish will form mucky yellowish pools of goo in cracks in the fish. Low and slow is best. Im a fan of smoking with the skin on to keep the fish moist. I like a very dry product. It flakes best and makes a good spread on crackers when mixed with cream cheese and Miracle Whip and chives and a dash of "Whats-in-this-here-sauce".

Do yourself a favor and use hickory, Maple or alder. A thin blue smoke and several hours.

Rylee, here ya go. Lards recipes, simple and excellent!

I've used both a wet brine and a dry rub and prefer a dry rub consisting of salt and brown sugar. Some like to add other spices (onion powder, garlic, pepper, etc.), but I keep it simple. I've seen recommendations for equal parts salt and sugar to 1 part salt / 2 parts sugar (which is what I use). Completely cover the flesh side of the fillets stacking them if needed and refrigerate. Some say 2 -3 hours is long enough, but I do it overnight which pulls out a lot of moisture. Rinse the fillets and let dry on a rack (I go around 4 hours), then I smoke at 150 - 170 for 2 - 4 hours.

Yep, or



Linky: https://heygrillhey.com/hot-smoked-salmon-maple-orange-glaze/

sharp_things

Your recipe looks like a great one for brining and your fish looks wonderful in the pics.

But Miracle Whip? On such good fish?

THE HORROR!!

Please, you shouldn't be posting that for newbies to the smoked salmon game!

Geno

PS Oh well, to each their own I guess. Just pullin' your chain.

rylee 1,

not sure if you have access to alder, but I love it for smoking fish.

Generally, I just do a quick rinse in rather salty water, pat dry, let dry a bit more, then smoke over alder wood. maybe a medium heat smoke. No overnight brining, no sweet or vinegary stuff.

I prefer the taste of the fish just as it is.

Thousands of "Native American" or "First Nations" folks did it that way for thousands of years. I've found it good enough for me.

Geno

PS, I eat a lot of raw fish, so you may want to take my tastes into consideration!

The MW is for a cracker spread AFTER the fish has been smoked. MW pretty much makes everything better.

sharp,

MW as you call it, should never have been brought into existence!

Not even for cracker spread.

and it's worse that the cracker spread involved some nice fish.



Geno

Not everybody has such refined tastes. Some people actually tolerate mayo. Hahahahahahahaha. (aka donkey splooge)

Perhaps some have not done something worthy of treating themselves to the tangy zip of Miracle Whip.

I know a person who did water tests on all the great lakes " all 5 " Michigan lake has a lot of human feces in the lower half of that lake so I won`t eat salmon from that lake anymore "ICK",but if its from lake superior its fine. but the finest tasting salmon I have ever ate is from Alaska.

"The main difference between Miracle Whip and mayonnaise are the sweeteners: high-fructose corn syrup and sugar are the fourth and fifth ingredients, respectively, of Miracle Whip."

Yeah, that makes me wanna gag !





"On the surface, Miracle Whip seems to be a healthier choice than mayonnaise because of its reduced fat content. However, an argument can be made that it is more processed and less natural than mayonnaise. The ingredient list includes modified food starch, artificial color, high fructose corn syrup, and potassium sorbate."

http://www.howstuffcompares.com/doc/m/mayonnaise-vs-miracle-whip.htm

You don't have to sell me on MW. Im already a fan.

Another thread pissed on by the saggy eyed douche.

No doubt. Only person ive ever had in ignore. Thread is littered with the ignore tag.

It is alotta nicer only person I’ve ever had on ignore as well.... hopefully rick will pull the plug pretty quick

I like Miracle Whip. Shoot me.

Yeah. I don't care what other goofs think. (never have. This should have been made clear by now)

We got guys that eat schit like mayo and grits and okra and biscuits and gravy and other non-food items trying to convince folks mayo is food. (like I would give a damn)

HAHAHAHAHAHAHAHAHAHAHAHAHAHAHA

Don't waste my time with the pouting either. Aint nobody go time for that.

Like dealing with a bunch of teen girls.

When I gave the guy the definitive smoked fish instructions the thread was over at that point. There wasn't a need for any other posts so I told him how to make a salmon spread using some of the smoked fish and twats got all twatty.

sharp,

Gettin' pretty testy there, eh? All over your favorite (?) condiment.

Not to worry, I'd probably eat the MW if I needed to make a tuna sammich and there was no mayo in the fridge.


Now, back on topic:

Your smoked fish instructions were quite definitive. I hope the OP tries them and gets back to us to let us know how it went.

If we should ever meet, I'd try your version for sure.!

Geno