By Roger/OH on May 29, 2006
"My sister in Alaska gave me this recipe. They know how to smoke salmon up there. The prep time does not include the soak and overnight refrigerator time. The amount of salmon fillets is an estimate. You are good as long as the marinate covers the salmon. My sister uses an electric Little Chief Smoker and I use a charcoal smoker. I believe hers turns out better. Times are for her smoker. Serving size is a guess also."
Serving Size: 1 (146 g)
Servings Per Recipe: 20
"My DH made this and it got rave reviews from the family!"
"We loved our salmon. What a great flavor!"
"This recipe is fantastic. I smoked it in a smoker made from an old refridgerater with some misquite wood. The taste was great and the prep was fairly easy. 5 stars from me!!!"
"This was fabulous. We don't have a smoker so we smoked ours over a cedar plank on the bbq. We cooked it with one burner on low for about an hour. It was so juicy and tender and flavorful. Absolutely lovely."
"This is the best smoked fish I've ever had. I smoke it using apple wood which gives it a mild smoked flavor. My son. who will not eat any other fish will eat this."
"GOOD! Very good. I like it as is, but may cut down the amount of salt in the brine next time. Did it in the stovetop smoker with the heat no higher than 165 degrees. It took 4 hours to do 2 pounds but it is really worth it. Thanks, Roger, for this recipe."
"Perfect. A really great flavor!"