Learn How To Smoke Your Own Salmon only 4 Steps

Greetings Readers,

 Many people are afraid to smoke their own salmon (or any fish for that matter), only because they do not know how easy it actually is. In this post I explain in just 4 Easy Steps, how to smoke salmon.

Prep Time: 30 minutes
Brine Time: 30-60 minutes
Dry Time: 30 minutes
Smoke Time: 60 minutes
Total Time: Approximately 3 hours

Necessary equipment:

• Charcoal grill or smoker
• Wood chips - your preference of flavor but I suggest starting with alder
• Salmon, fillets or whole and preferably Alaskan, because it is the best tasting and most nutritional

First prepare your brine. You can get much more complicated, but a good old simple traditional brine consists of the following. 

1.  One gallon water
2.  One to one ratio salt and brown sugar, starting with one cup of each. Add more salt to taste.
3.  Squeeze of one lemon and splash of white wine or white wine vinegar. 
4. The following spices: 

½ teaspoon onion powder
½ teaspoon garlic powder
½ teaspoon black pepper
½ teaspoon Tabasco sauce

Mix everything thoroughly and then place salmon in brine for at least 30 minutes. Make sure the salmon is completely covered by the brine. 

Second take the salmon out of the brine and wrap in paper towels and place in the fridge for about 30 minutes. While the salmon is drying, start the charcoal grill. You want to allow the fire to get hot and then put wet wood chips, a little at a time, to start a nice smoke. Simply place dry wood chips in the bottom of a charcoal grill and light. It is best if you do not use lighter fluid to light, so please consider other options.

Thirdly, take the salmon from the fridge and place skin side down directly on the rack of the grill and cover with the grill lid. By this point there should be little to no flame, but there should be copious amounts of smoke. You do not want the grill to get too hot, which would cook the salmon too fast. Likewise, if it is too cold, then you will not fully smoke your fish. When holding your hand above the rack it should feel quite warm, but not hot.

Fourth and finally, after about an hour of smoking, depending on the size of your cut, remove the salmon from the grill and enjoy!

This is something we whipped up in our spare time while cleaning out the garage. It was a super delicious treat when we finished. If you are not interested in smoking your own salmon, then just order some smoked salmon or halibut from us today!

Thanks again from J-Dock Seafood Co.