Smoked Salmon for Amateurs

Step by step directions for making delicious smoked salmon. (Be sure to watch my video recipe for Smoked Salmon spread, too. It's delicious with bagels, crackers, etc.)

Category:

Howto & Style

Tags:

• +smoked
• salmon
• +CookShack
• +smoking
• +smoker
• oven
• +salmon
• +brine
• +cooking
• +vacuum
• sealed
• bags
• +freezing

[thicon7]

Nice video. What variation would I need to make if I did this on a charcoal smoker?

[AnotherAmateur]

@thicon7 I've never tried using charcoal as the heat source. I think the brine mix, time in the brine, and type of wood used do more to flavor the salmon than how the heat is generated. I like the convenience and consistent results my electric smoker oven produces. But I am just an amateur.

[PortlandSmoke]

Good video. I like your step by step and easy to follow structure. I have smoked salmon before but it is always good to see what other folks do for prep. thx. Did you turn the smoker temp down once you saw smoke billowing?

[AnotherAmateur]

@PortlandSmoke Thanks. This was one of my first vids and I left out that I do reduce the oven temp to 225°F after I put in the salmon. Also, I don't put the salmon directly on the racks anymore, I put it, skin side down, on disposable aluminum cookie sheets. Same smokey flavor and much, much easier clean up. Thank for watching and for asking such an important question.

[MrBigjack71]

You smoked only 2-2.5 hrs. Right?

[AnotherAmateur]

@MrBigjack71 Yes. These were pretty small pieces so more time in the smoker oven was not necessary. If you load up the oven with more meat or use thicker salmon pieces then you'll want to hot smoke it longer. I like the salmon to hit about 150°F internal temperature. Hope you'll give this recipe a try!

[TheOldjazzlover]

Thanks for very clear instructions and great piano blues, loved them both.

[coastsj]

Very cool

[AnotherAmateur]

@kngsunny Yes, brining is very important. Not only does it provide flavor but also helps to preserve the fish (especially the InstaCure #1). This recipe is a little heavier on sugar than others I've seen but it imparts a faintly sweet taste to the salmon after smoking that most people seem to like.

I like the smoker so far. It's the CookShack Smokette Elite model SMO25. Holds up to 25 lbs but I have not tried smoking that much meat. Sure makes smoking easier than using charcoal!

[kngsunny]

awesome recipe salmon looks perfect.. is it important to brine the fish first by the way how is your cookshack smoker working out for u.