Prep 10 mins
Cook 3 hrs
My husband and I manufacture meat smokers and we of course use our own product regularly. We had tried several smoked salmon recipes but this one tasted the best to us. The recipe was given to my husband by a co-worker.
- 1 cup water
- 1 cup dry white wine
- 2 cups soy sauce
- 1⁄2 teaspoon Tabasco sauce
- 1⁄2 teaspoon onion powder
- 1⁄2 teaspoon garlic powder
- 1⁄2 teaspoon pepper
- 1⁄3 cup sugar
- 1⁄4 cup non-iodized salt
- 3 -4 lbs salmon fillets (with skin)
- In a large bowl, mix all brine ingredients thoroughly.
- In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated.
- Rinse thoroughly after brining.
- Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.
- Lay salmon fillets on smoker rack skin side down.
- Cook in smoker at 165°F for 3-5 hours.
- Cooking time will depend on the thickness of your fillets.
I have been meaning to write a review on this for a while now. I found this recipe last year and made it for the guys at deer camp. Everyone loved it. My one friend who is a chef thought it was so good that he traded me his lox recipe for this one. This brine is the absolute best. So much flavor. For smoking I used cherry wood. Made it about 5 times now and I will continue to use. Thanks for the great recipe.
I've done this recipe several times using various salmon types. It's awesome. We settled on omitting the salt, as the soy sauce has enough of it. Thanks much for posting this...amazing recipe.
Used this on Steel head and Sturgeon. Omitted the Tabasco. A great change from the usual. Thanks for sharing.