Instructables

Smoker Smoked Salmon

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Picture of Smoker Smoked Salmon
Today, I'm making some smoked salmon using my trusty old Master Forge Kettle smoker.  I don't have an expensive smoker or anything.  You can do this salmon easily without having expensive smoking equipment.  Smoked salmon is awsome as an entree but I like also with cream cheese and crackers.

You're going to need about 12 hours so don't leave things to the last minute.  Prepping the fish takes about 10-11 hours and the actual smoking is going to be about 1-2 hours.

Loose goosey and quickly describing the process - we're going to make a dry brine and cover the salmon with that.  The purpose of the brine is to draw out excess moisture from the fish.  At the same time it's going to infuse some nice sweet flavors in there.

We're going to let the fish sit open for a few hours to allow a thin pellicule (a thin film) on the outside.  This will allow the smoke to adher to the fish..

Finally we're going to smoke the fish and marvel at the flavor.  Can't wait!
 
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Step 1: Ingredients What you'll need..

Picture of Ingredients What you'll need..
2 cups of brown sugar
1/2 cup of kosher salt - It's important to use kosher salt and NOT table salt.
1 tablespoon of black pepper.

1 salmon fillet

Step 2: Prepare the salmon for brining

Picture of Prepare the salmon for brining
I'm using a nice large filet of salmon.  I've rinsed the fish under cold cold water.  As cold as I could get it and then I patted down the salmon to remove excess moisture using paper towels.

I'll cut the filet into 4 managable pieces which are more 'serving' size.   If you're using the smoked salmon for hors d'oeuvre's then you can cut even smaller.
BethV5 days ago

Have you tried adding any herbs to the brine? I was thinking that a little chives and dill would go well, and maybe a hint of garlic and green onion.

grudge711 year ago
How do you set up the grill, I have a grill similar to yours, from bass pro, do you put the coals at the very bottom, how do you do it
SpringRobin (author)  grudge711 year ago
I like to set up my coals using something called the 'minion method" I find it gives me a longer burning time which is nice for longer recipes. The salmon doesn't take that long but for ribs and longer smoking items I use the minion.
For minion method make a donut of unlit charcoal around the outside of your pan. Add the hot lit coals to the 'donut hole' the hot coals will slowly spread outwards.
ray741 year ago
This looks amazing. I am going to try it this weekend.
Thank you for sharing.
SpringRobin (author)  ray741 year ago
Glad you liked it. You're going to love the salmon even more.