Dee's Sweet & Salty Smoked Salmon

Dee Stillwell

By
@LILLYDEE

I bought my son Casey a Masterbuilt Electric Digital Smoker for Christmas. So far he was the only one who has used it. I got a whole salmon on sale and decided I was going to tackle this by myself...it was my first try at smoking anything, and the first smoked salmon ever, but it definitly won't be the last. I must say I impressed myself in how well it turned out. It was a huge hit with my family. Casey wanted to know how I made that delicious marinade, so I thought I had better post the recipe before I forgot what I put in it. Enjoy!


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Serves:

4 -5 lbs salmon

Prep:

12 Hr 50 Min

Cook:

7 Hr

Method:

No-Cook or Other

Ingredients

1 - 4 -5 lb
fresh alaskan salmon, filleted & cut into approx 2" x 6" planks, skin on

MARINADE

1 1/2 c
brown sugar (i use dark)(start with 1 cup & add more later if u you like)
1/2 c
granulated sugar
1/2 c
kosher or sea salt (start with 1/3 cup & add more later if you like)
1 tsp
lemon pepper
2 tsp
webber smokey mesquite seasoning
1 tsp
garlic powder
1/2 tsp
each of white & black pepper
1 - 2 tsp
crushed red pepper flakes (more or less to your liking)
1/4 - 1/2 tsp
cayenne pepper (more or less to your liking)
1 c
soy sauce
1/2 c
sherry
1/4 c
molasses
juice of 1 fresh lemon
3 Tbsp
olive oil
1 Tbsp
mesquite liquid smoke
1 medium
onion, peeled & cut up
5 clove
garlic, peeled
1 - 2 inch
knob of fresh ginger, peeled

Directions Step-By-Step

1
Mix all except the last 3 ingredients together in a deep bowl until sugars are dissolved. Chop the last 3 finely in the food processor or mini chopper and add to marinade. Taste marinade at this point to see if u want to add any extra of the ingredients. Place all in a large deep lasagna pan or equivilalent.
2
Fillet one whole 4 - 5 lb salmon and cut into approx. 2" x 6" sticks. Add to marinade and weight down to submerge all of the salmon pieces. Marinate overnight(about 12 hours or more).
3
Prepare smoker and soak mesquite wood chips in water. In water tray cut up 2 apples, and add 2 cups apple juice, 2 cups water and about 1 cup of the marinade. Spray racks with non stick cooking spray. Shake excess marinade off and place salmon pieces on racks so they don't touch.
4
Smoke for 4 hrs @ 175 degrees and 3-4 hours @ 215 degrees or to desired doneness and dryness I like mine dry but still pliable...so check yours after about 5 hours to determine how much longer you want to smoke it. Add soaked wood chips every 1 - 1 & 1/2 hrs. Sprinkle chips with mesquite liquid smoke each time you add new ones(a tip from our Smoking Diva, Sherri). My son said, "This was some of the best smoked salmon I have ever had." I have to say, "I agree" Enjoy!

About this Recipe

Main Ingredient: Fish
Regional Style: American
Other Tag: Healthy
Hashtags: #salmon, #SMOKED