Fishing forum > smoked salmon recipes

Author Topic: smoked salmon recipes
Redneck Fisher

Anyone out there have a recipe for smoked salmon that uses less salt than a traditional brine. I've noticed that alot of recipes use 2/3 brown sugar to 1/3 salt. In the past I have found even after rinsing the fish carefully, that it comes out on the saltier side. Any suggestions?




About 8 lbs. salmon


1 c. non-iodized salt
1/2 c. brown sugar
1 c. white sugar
2 qts. water
1 sm. bottle crescent seafood seasoning
2 to 3 crumbled bay leaves
1 tsp. rosemary


1 bottle white wine
2 lbs. brown sugar

Cut salmon into squares about 2 to 3 inches thick and 4 inch squares. Marinate 10 to 12 hours in brine solution (make sure all salmon is immersed). Rinse under cold water. Cook 1 bottle of wine and 2 pounds sugar just until sugar dissolves (don't boil). Marinate first in this for 1 hour. Place fish on racks to dry slightly (should have nice coating on it). Place on racks in smoker and smoke 10 to 12 hours. (8 hours for smaller pieces.) Add smoking chips every hour or 1 1/2 hours (hickory chips are good).
Note: Put skin side up and smaller pieces on top shelf.


Just finished a batch. The brine was very very simple. Used about 3 cups of dark brown sugar, 1 cup of white granular sugar and 1 cup of kosher salt. Added about 25-30 cloves of crushed garlic. Place a few hand fulls of dry brine in plastic bowl or enamel dish. Add filleted fish, more brine, more fish etc. I let mine sit in the fridge for 48 hours. Place it on the Bradley smoker racks and ran a fan overnight to give the salmon that nice sheen. Then I smoked it for about 9 hours (3.5 hours of actual smoke). About 1.5 hours prior to removal, I basted the fish with a honey/water mixture. It turned out excellent and so far everybody at home, in my family and at work has really really enjoyed it. I smoked some sockeye and a white spring I caught in the Fraser this year.

Next batch, I will do the same thing except I will also let the fish sit in a maple syrop/water mixture for about 5 or 6 hours after the 48 hours of brining.

Give it a try, I think you will like it,

Fishing forum > smoked salmon recipes


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