Don's Smoked Salmon

Recipe by Krissy-P
MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 18hrs
SERVES: 16-20
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Catch, clean and filet salmon (river or supermarket).
  • Leave skin on one side of filets.
  • Wash filets in cold water and lay out on a large plastic tray (no metal), red side up!
  • Ensure tray is at least as deep as salmon filets.
  • Sprinkle garlic salt evenly over all filets.
  • Generously coat meat side of each filet with rock salt.
  • Layer sugar evenly over rock salt.
  • Leave stand covered in refrigerator overnight (at least 8 hours).
  • Check every 2 or 3 hours and drain excess liquid.
  • (The liquid magically appears as the rock salt draws the liquid out, and sucks the sugar into the meat).
  • Remove filets from tray, rinse under cold water and place evenly on smoking racks, skin side down.
  • Allow 20 minutes to dry.
  • Use electric"cold smoker" (Little Chief), with apple and hickory wood chips.
  • Place racks in smoker and close.
  • I have an old blanket that is wrapped around smoker if it is too cold outside (less than 50 degrees farenheit).
  • Remove ashes and add new wood chips about every 2 hours.
  • Smoke for 6 to 9 hours, depending on the thickness of filets.
  • Salmon should be a lovely dark orange color and will be flaky when you poke and twist with a fork.
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