February 10

Smoker Cooking Secrets – Smoked Salmon Recipes


Our smoked salmon recipes will keep your coming back for more. Everyone loves smoked salmon. So don’t limit your smoker cooking to beef and pork.

Low in fat and high in omega oils salmon not only tastes delicious it is good for you. You can’t beat that!

None of the recipes are difficult, just keep in mind that fish is not a very forgiving food to cook. 

So make sure you pay the salmon due attention while smoking it.

Kentucky Bourbon Smoked Salmon:

This recipe combines savory spices and a mouth watering bourbon glaze.  
For 2 full size salmon filets.

 2 Cups Kosher Salt
 1 Cup Dark Brown Sugar
 1 Cup Granulated Sugar
 ½ Cup Cracked Black Pepper
 ¼ Cup Dried Dill Weed
 1 Table Spn Garlic Granules
  1. Line a large plastic or stainless steel pan with plastic wrap. Combine all the spices. Take 1/3 of the spice mixture and sprinkle it on top of the plastic wrap. 
  2. Put one salmon filet onto the mixture, skin side down. Cover that filet with half of the remaining mixture.
  3. Place the second filet on top of the first filet, skin side up and sprinkle with the remaining salt/sugar mixture. 
  4. Cover with plastic wrap and place in the refrigerator for 18 to 24 hours.  
  5. Un-wrap the filets and lightly rinse off the spice mixture, if a little stays on it’s fine.
  6. Place the filets skin side down a thick layer paper towels and allow to dry at room temperature for two hours.

Light your smoker and get it to 160 degrees and prepare your favorite smoking wood chips. Put the salmon into the smoker and smoke 4 – 6 hours at 160 degrees, or until the internal temperature of the salmon reaches 145 degrees. Turn off the heat on gas and electric smokers, for wood smoker let the coals die down. Prepare the bourbon glaze.

1 cup of Kentucky Bourbon ( I like Jack Daniels)
1 Cup of Molasses

Brush the filets liberally with the glaze. Let the salmon rest in the smoker for thirty minutes. Remove the fillets and brush again with the glaze. 

A great tasting salmon recipe from the Great Lakes region.
For, what ever amount fits in your smoker.

 3 Gallons  Fresh Water ( I like bottled)
 1½ Cups  Kosher Salt
 1/3 Cup  Dark Brown Sugar
 1/3 Cup  Honey
 1 Tblspn  Minced Garlic
 1 Tblspn  Tarragon
 1 Cup  Your Favorite Red Wine
  1. Line 5 Gallon Bucket with a plastic trash bag and add 3 Gallons of Water
  2. Add all the above ingredients, stir until the sugar and salt is dissolved.
  3. Place 1 – 2 pound pieces of salmon into the brine solution.
  4. Cover with a plate and place a rock or jar of water on top the plate.
  5.  Let sit for 12 to 24 hours in a cool place.
  6. Remove fish from brine and lightly rinse with cool water then pat dry.
  7. Let dry at room temperature for 2 hours. 

Place the salmon in a pre heated (140-160F) smoker. Maintain that temperature for 6 – 15hours, smoking time depends on thickness of fish pieces. Don’t remove the fish until it’s around 160F. This recipe is good when smoked with wet soaked hickory or mesquite wood chips.  

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