Recipe Sifter

  • Start Here
    • Course
    • Main Ingredient
    • Cuisine
    • Preparation
    • Occasion
    • Diet
    • Nutrition

Select () or exclude () categories to narrow your recipe search.


As you select categories, the number of matching recipes will update.

Make some selections to begin narrowing your results.
  • Calories
  • Amount per serving
    1. Total Fat
    2. Saturated Fat
    3. Polyunsat. Fat
    4. Monounsat. Fat
    5. Trans Fat
  • Cholesterol
  • Sodium
  • Potassium
  • Total Carbohydrates
    1. Dietary Fiber
    2. Sugars
  • Protein
  • Vitamin A
  • Vitamin B6
  • Vitamin B12
  • Vitamin C
  • Calcium
  • Iron
  • Vitamin E
  • Magnesium
  • Alcohol
  • Caffeine
  • Find exactly what you're looking for with the web's most powerful recipe filtering tool.

    You are in: Home / Recipes / Sam's Smoked Sockeye (Salmon) Recipe
    Lost? Site Map

    Sam's Smoked Sockeye (Salmon)

    Sam's Smoked Sockeye (Salmon). Photo by Secret Agent

    1/4 Photos of Sam's Smoked Sockeye (Salmon)

    more photos

    Total Time:

    Prep Time:

    Cook Time:

    14 hrs

    2 hrs

    12 hrs

    Secret Agent's Note:

    I make the brine and DH keeps the smoke coming. He is famous for smoked salmon! This recipe is for a hard smoked alderwood sockeye salmon. It is so good you will drool over it. Really. You will.

    • Save to Recipe Box

    • Add to Grocery List

    • Print

    • Email

    My Private Note


    Serves: 12-16



    Units: US | Metric


    1. 1
      The day before, stir the water, sugar and salt together until dissolved. Chill for 2 hours.
    2. 2
      Divide the brine between ziplock baggies, use one baggie per fillet, and add the fillet to the brine making sure they are skin side up. Smoosh out the air, seal, place baggies in a 9x13 pan in the refrigerator overnight.
    3. 3
      Next morning drain brine, let salmon air dry for one hour while you prepare your fish smoker (this is for an electric smoker with very low heat) and spray the racks with non-stick spray. Place the fish skin side down onto the racks. Do not put the alderwood into the pan until the fish is in the smoker. Space fillets apart from each other (we stagger them one per tray going in different directions).
    4. 4
      Use about 3 pans of alderwood to smoke. Let the first one burn out, then change chips and let the second one burn out and change chips and then let the third one go until the salmon is done.
    5. 5
      Do not open the smoker for 12 hours. yep, twelve hours.
    6. 6
      Vacuum seal or just let chill down and eat with cream cheese (Philly, of course), dill if you like it, bagels, crackers, or with your fingers.
    7. 7
      You will love this.

    Ratings & Reviews:


    Nutritional Facts for Sam's Smoked Sockeye (Salmon)

    Serving Size: 1 (202 g)

    Servings Per Recipe: 12

    Amount Per Serving
    % Daily Value
    Calories 144.0
    Calories from Fat 24
    Total Fat 2.7 g
    Saturated Fat 0.4 g
    Cholesterol 41.3 mg
    Sodium 7135.1 mg
    Total Carbohydrate 13.3 g
    Dietary Fiber 0.0 g
    Sugars 13.2 g
    Protein 15.8 g

    Ideas from

    Advertisement Network of Sites

    • Mexican Recipes
    • Chinese Recipes
    • Australian Recipes
    • Breakfast Recipes
    • Greek Recipes
    • Restaurant Recipes
    • Italian Recipes
    • Christmas Recipes
    • Thanksgiving Recipes
    • Southern Recipes
    • Dessert Recipes
    • Deep Fried Recipes
    • Thai Recipes
    • Low Cholesterol Recipes
    • Indian Recipes
    • Healthy Recipes
    • Meatloaf Recipes