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Smoked Salmon
Recipe courtesy Alton Brown Show: Good Eats Episode: Where There's Smoke, There's Fish Overall User Rating: 
See this recipe on air Tuesday Jul. 15 at 11:00 PM ET/PT. |
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Remember--KOSHER salt
07/12/2008 at 10:22pm
User: Earnest from Lake Stevens, WA User Rating:
Perhaps those of you who think this is too salty are not using KOSHER salt??? Or, perhaps you don't have enough weight on the filets while they are curing? Great recipe.
Too Salty
06/02/2008 at 11:40am
User: Bob from Oconomowoc, WI User Rating:
I had only one large salmon fillet, but used the same reciepy. The salmon got very salty. Is the solution to cut the reciepy in half?
As good as it is easy
12/29/2007 at 03:47pm
User: Kevin from Box Elder, SD User Rating:
My family asks for this over and over. I use Steelhead Trout fillets when salmon isn't available, just shorten cure time for thinner cuts and use instant read thermometer to ensure doneness. Also, if thinner pieces seem overly salty, whip with cream cheese to make a great topper for toasted bagels.
salty
12/02/2007 at 01:36pm
User: martin from olympia, WA User Rating:
I used this for some salmon and halibut. They were prepared just as in the recipe, but were way too salty. I would try half the salt next time. Also, if you smoke different thcikness's of fish at the same time, remember that thinner means faster cooking.
dandy little salt bomb
11/09/2007 at 01:22pm
User: D from Kansas City, MO User Rating:
It was easy enough to make, and I finished it in my smoker not a cardboard box. However, it's FAR TOO SALTY. I only cured it 12 hours and rinsed it well, but that was too much. Next time I will use less salt and maybe leave it 9 or 10 hours max.
Tasty and moist
05/08/2007 at 12:47pm
User: Anonymous User Rating:
This recipe is the best one that I've ever tasted. Once I had the fish smoked, I was able to make a veriety of other dishes.
Fabulous Smoked Salmon
05/04/2007 at 08:52pm
User: Bethany from Tucson, AZ User Rating:
This was the best tasting and easiest smoked salmon recipe I have ever tried (and I've tried a few!). My husband who is not a fish eater loves this fish too!!! Thanks for a great recipe.
Excellent smoke salmon!!
01/05/2007 at 12:58pm
User: KATHY from metropolis, IL User Rating:
I cater for a living, and this is one of my number one requests! Its a hit everytime. I serve it with cream cheese, capers and onions with crackers. Also great for brunch on bagels. Thanks Alton!!
Standing Ovation
12/20/2006 at 05:19pm
User: William from Pittsburgh, PA User Rating:
I smoked this in my Stump's Smoker for 6 hours then cooled it and ate it with bagels, cream cheese and drizzled it with Earth & Vine California Strawberry Champagne Culinary Sauce. Unbelievably good. http://www.earthnvine.com/store/comersus_listCategoriesAndProducts.asp?idCategory=7
Better than in the store
10/15/2006 at 11:21pm
User: James from Fairview Heights, IL User Rating:
Makes a full-flavored smoked salmon. Instructions are easy to follow. Be sure to heed the advise on giving a place for liquid to drain when curing the fish. I used a large tray and there was quite a bit of liquid.
Best Smoked Salmon
10/11/2006 at 02:01pm
User: Anonymous User Rating:
Nice and moist on the inside, dry on the outside.
a cook from richmond, va
09/19/2006 at 12:23pm
User: Anonymous User Rating:
this works well as-is. sometimes i add paprika to the spice mixture. not if only doing one side of salmon, halving works just fine without a salt problem.
BRAVO!! Salmon
07/11/2006 at 04:15pm
User: Jenny from Oberlin, OH User Rating:
We fish and always have lots of Salmon. We love to use our smoker for lots of meats, but have never found a smoked salmon recipe to rave about until NOW! We have made this several times now without fail. Everyone loves it and raves everytime.
Go for weight instead of volumn
06/12/2006 at 06:12pm
User: Anonymous User Rating:
I believe you shoudl use weigth then volum on the suger and salt ratio. I try the recipe as is and the result is a bit too salty. I think it will be better if you change it to 3 unit of suger with 1 unit of salt (by weight). Just my 0,02
very tasty
05/05/2006 at 09:41pm
User: Jennifer from Sacramento, CA User Rating:
you should try this.
Cardboard Box Smoker
04/05/2006 at 01:32am
User: Stephen from Danville, IL User Rating:
I loved the rub for the salmon, and I got my 17yr. old stepdaughter to try fish that wasn`t breaded or pre-shaped into a stick for the first time. She loved it. Also I want to add that I smoked this fish using the Custom Corrugated Vapor Colloid Applicator. It worked so well that I decided to make one out of metal for a more permanent use.
Everybody loves this salmon
12/25/2005 at 04:38pm
User: Timothy from Los Altos, CA User Rating:
This salmon recipe gets rave reviews. It might seem like a lot of work, but it's not so bad after you get the hang of it. I'll try trout next. The most important thing is to use a cardboard box and dowels that aren't tainted in any way. I used a mop handle once, and the fish ended up tasting like Pine-Sol! Also, if you store the cardboard box in your garage, you'll end up with a smokey smelling garage.
Easy Smoked Salmon
12/22/2005 at 02:27pm
User: BARBARA from Unionville, CT User Rating:
I've made this recipe several times and it's my only go-to recipe when I smoke fresh Alaskan King or Copper River Salmon. I highly recommend it; even if you're a novice when it comes to smoking fish. Barb, Arlington, VA
Great Recipe
12/11/2005 at 11:26am
User: gaither from Crestview, FL User Rating:
Make sure to follow the recipe to the letter. This is quick and easy to follow, with great results. The color of the fish and taste were great.
Easy and Tastey!
10/25/2005 at 09:27pm
User: Mike from North Bend, OR User Rating:
This was my first attempt at smoking fish actually smoking anything. Was suprisingly simple thought it was going to be a huge ordeal. But when the product was done it was delicious. I shared with friends and they all declared it was the best they had ever have and well I tend to agree. Mr Brown thank you!
smoked salmon
09/28/2005 at 08:36pm
User: julie from mulga, AL User Rating:
iy was the best smoked salmon i ever tasted
Great Smoked Fish
09/24/2005 at 03:46pm
User: MICHAEL from Waukesha, WI User Rating:
This is easy and tasted better than any store bought smoked fish. It was the talk of the Packer party.
way too salty
09/03/2005 at 03:08pm
User: Jamie from Bremerton, WA User Rating:
I have always loved his recipes up until now.
Dry Rub makes for great smoked salmon
08/04/2005 at 10:08am
User: Tom from Farmington, NY User Rating:
This is similar to a recipe I have used for years. Alton's rendition works very well. Try adding 2 tbs onion powder and 2 tbs garlic powder to rub. I also add 1 tbs cayene pepper to some of the rub for a few hotter fillets. After rinsing, you can lightly coat fish with loosely crushed black and white peppercorns pressed into meat - this adds a great look and taste to the smoked fish.
Smoked Salmon Has Made Me A God
07/19/2005 at 02:40pm
User: CHUCK from Clemmons, NC User Rating:
A few months ago, I brought this smoked salmon to a pot luck for our neighborhood supper club. A neighbor, whom I had not previously met, tried some and pronounced it spectacular. He was surprised that I made it myself. Since that time, he has praised me (or more specifically my cooking skills) many times at dinners or supper club get-togethers. His description of the salmon is almost reverential. I recently switched from a charcoal smoker (Brinkman) to a propane fired model (Mastercraft Seven-In-One). I find the heat control possible with the propane burner to be much more convenient. Also, the smoker can be removed from the burner unit which, in turn, can be used for other applications. This multi-tasking capability should appeal to Mr. Brown, although it isn't as remarkable as his use of corrugated boxes or clay pots for smoking operations. I also found that shortening the time that the salmon is refrigerated with the rub (I prefer 18 hours) helps avoid a too-salty taste. Best regards, Chuck Brady
salmon that my wife will eat
05/04/2005 at 10:09pm
User: Bill from Castle Rock, CO User Rating:
I tried this in my Italian smoker (that's what the flower pot says on the side). My wife will not eat fish unless it is tuna in salad form, but, to set a good example for the kids, she dutifully nibbled a bit. Half a slab of salmon later, she admitted that this might be acceptable for a return engagement. After smoked salmon pasta, she now requires a steady supply. This is all well and good, but I'd like to use the smoker for other things. The salmon takes on a wonderful intense smoky salmon flavor and stays moist and tender. It is easily the equal of every other smoked salmon I have tasted, and it is sinfully easy (I'm a farm boy - if it was easy, you must have done it wrong) to make. Now if I can just get her to try sushi...
The best taste snoke salmon ever
02/27/2005 at 07:01pm
User: JOEY from federal way, WA User Rating:
It was easy to follow the directins and not difficult to prepare. My family loved it and this is one crowd that is hard to please.
really good
09/19/2004 at 07:38pm
User: Anonymous User Rating:
this recipe was very good, but let me give you advise on some things so you don't make the smae mistakes i did/almost did. make sure that you have a place for juices to drain, or else you will have a mess. also, only use the entire dry rub if you have two large fillets, if you use it all on much smaller it will taste too much of salt when it is done, not good. and it is ok to cook it faster and a bit hotter as long as you don't let it dry out.
Smoked Salmon
09/04/2004 at 10:35am
User: Anonymous User Rating:
This cure made an excellent smoked salmon.
great fish
08/28/2004 at 01:35pm
User: JIM from puyallup, WA User Rating:
great fish
flyfishdoug
08/26/2004 at 07:20pm
User: DOUG from Fruit Heights, UT User Rating:
easy but tasty
MUCH easier than it looks
06/12/2004 at 09:13pm
User: FLASH from greenbrae, CA User Rating:
i was given a couple of fresh salmon filets, and used this recipe. it only took me 15 minutes to pull all the pin bones, and that was the toughest part. i put the wrapped filets between a pair of sheet pans and used a bungee cord for compression, and put the whole thing in a a clean plastic garbage bag to catch the "runoff." they fit easily in the fridge. the filets were perfect after about 90 minutes over alder at about 160F, with an internal temperature of the fish at 136F. spraying pam on the smoker rack made removal a non-issue. the flavor is great. since they only smoked for an hour and a half, the predominant taste is salmon, accentuated by the rub. i'm sure i could have smoked them much longer, since the salmon has so much oil. next time i'll try 3 hours. but i'm not complaining!! thanks, alton!
fabulous, worth the trouble
06/08/2004 at 04:24pm
User: Anonymous User Rating:
No, I didn't make that cardboard smoker; I just used a backyard electric. The salmon is unlike any packaged smoked salmon or lox product. It it unique, and wonderful.