Smoked Salmon

Getting ready for a lovely feast with friends, my husband brined and then smoked some Atlantic salmon. I followed him around with the camera and enjoyed the salty, smokey, cooked-so-perfectly-it-was-creamy end result. Yum. Here's his recipe ...

Ingredients

  • About 4 pounds of the freshest salmon to be found in Boise, cut into manageable sized pieces
  • 1/2 gallon cold water
  • 1T garlic powder
  • 1T onion powder
  • 2T black pepper
  • 1/4 c sugar
  • 1/4 lb salt (yes, a lot of salt)

How To

  1. Mix the salt, sugar, pepper, onion powder and garlic powder into the water in a very large bowl or other container.
  2. Once the seasonings are dissolved, submerge the salmon in the brine and let it sit for 3 hours.
  3. Set up your smoker of choice so it will be ready when the fish is done brining.
  4. Smoke the fish until it reaches an internal temperature of 140 F.

Notes

  • If your smoker, like ours, takes a long time to get meats up to temperature, use this trick: put the fish in the smoker for long enough to get a nice smokey flavor (2 pans of wood chips consumed) and then finish it in a 225 F oven.
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