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smoking salmon

(2 RATINGS)
36 Pinches 5 Photos
akflurry avatar
Piney Flats, TN
Updated on Jun 3, 2016

You know it's summer in Alaska when we drag out our smokers and clear out last years Copper River Sockeye Salmon to smoke and replenish with a fresh supply. There is nothing better than Copper River Sockeye Salmon. It is high in Omega 3, is a high protein snack and is easy to prepare. This recipe comes from my dear friend, Kristi Baker who took me under her wing when I first came to Alaska. Like the Alaska Native people I recommend that you use ONLY alder smoking chips or wood. If you don't have alder, you need to order it or wait to get some. Don't waste a good fish on a bad smoke.

prep time 5 Min
cook time 5 Hr
method No-Cook or Other
yield Depends on how much salmon you smoke.

Ingredients

  • 1 gallon tree top apple juice
  • 1 gallon water
  • 1 cup brown sugar, packed
  • 1 cup plain salt (non-iodized)
  • 4+ pounds sockeye salmon

How To Make smoking salmon

  • Step 1
    Thoroughly rinse salmon of slime.
  • Step 2
    Combine apple juice, water, brown sugar and salt in a 5 gallon, food-safe bucket. Mix well. Add the salmon pieces. *See note below.
  • Step 3
    Note: Large pieces should be scored but not all the way through to the skin. This will allow the brine to penetrate and provide better smoking. Note: Use ONLY Alder wood smoking chips.
  • Step 4
    Marinade salmon in salt/sugar/juice brine 12-24 hours. Remove fish to drain and air dry for 2 hours on paper towels. Fish should get a "glazed-over" and sticky feel. Smoke at 200 F for 4-6 or longer for a firmer fish. You will want to use 2-3 trays of wood chips.
  • Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!

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