Smoked Salmon

Total Time:
29 hr 30 min
Prep:
24 hr 30 min
Cook:
5 hr

Yield:
20 to 30 portions, depending o

Ingredients
  • 1 cup kosher salt
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1 tablespoon crushed black peppercorns
  • 2 large salmon fillets or sides, pin bones removed
Directions

In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.

Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there's a place for the runoff to gather.

Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.

Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.

Cook's Note: Trout, mackerel, and bluefish also smoke well.

Per Serving (about 1.6 ounces per serving): Calories 86; Total Fat 5 grams; Saturated Fat 1 gram; Protein 8 grams; Total Carbohydrate 1 gram; Sugar: 1 gram; Fiber 0 grams; Cholesterol 22 milligrams; Sodium 484 milligrams


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Pairs Well With
Sauvignon Blanc

Acidic, refreshing white wine

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4.4 83
I grew up eating smoked salmon in Washington State and got a smoker with the intention of smoking a lot of salmon. Couldn't find alder where I live in Utah so we bought pecan chunks to go with the sockeye salmon we picked up at Whole Foods. Brined it for 14 hours, dried for 4 hours, and smoked it for 3 hours (the fish was a little thin). It was amazing! We also smoked some bagged frozen wild caught pink salmon to compare the sockeye to and it was really good as well...we did not brine the pink salmon. This recipe's a keeper, thanks Alton. item not reviewed by moderator and published
I have used this recipe at least 4 or 5 times and it works like a champ. I however smoke my salmon on my XL Big Green Egg. In addition to the wood coal I burn I also add some wet wood chips. It is easy to set your temp on the Egg to 160. The first time I cured my salmon for 24 hours and it was a bit salty. Every other time I cured it for 18 hours, and that suits my taste better. Don't skimp on the drying time after the rinse as Alton says in the video. I'm sure other smokers work well too. item not reviewed by moderator and published
Hugh hit at Christmas party. Served with bagels and cream cheese to picky fish people. They loved it. item not reviewed by moderator and published
This was delicious. I just did it as a thanksgiving appetizer, were putting it out with crackers and some cream cheese. Just came out looking perfect. Tastes great, the only slight issue was it was a bit salty, but once on the cracker it was fine. Next time I'll use a tad less rub and rinse it a bit better, but besides that it was perfect. Alton Brown has never let me down. item not reviewed by moderator and published
I have done this recipe a few times. An important point is not to use table salt. The last time I ran a little short on Kosher salt so added a 1/4 cup of table salt... wow it was salty. Thanks Alton! item not reviewed by moderator and published
This was great, my family lived in Washington as a kid so we had ample smoked salmon growing up. I cut the salt in half right off the bat from one to a half of a cup. Dut to timing i was only able to board press the salmon for 16 hours. pressing the salmon with the rub draws moisture out of the fish which the end result keep better and taste better. I also kept my temp between 140-160. The entire process took 6.5 hours. I soaked my chips and switched them out event half an hour. The end result was rich fully flavored smoked salmon I will use this again next season. item not reviewed by moderator and published
I've lived in Alaska my entire life and have smoked hundreds of salmon. This is the coolest recipe/method I have tried yet. It produces a firm, moist and beautiful smoked filet. As noted in other reviews it is salty, but I use it in spreads, and pastas and on top of salads and I don't mind the saltiness. One smoking tip. As Alton notes in the video, you have to replace your wood dust and or chips frequently. One old trick is to use wet wood chips. Soak half of your woodchips for a few hours beforehand. Drain excess water. Fill half of your smoking tray with dry chips, the other side with wet chips. Your wet chips will burn slower and you'll have to fill your tray half as many times. You will also get a steadier and more consistent level of smoke. item not reviewed by moderator and published
I love smoked salmon and this was my first attempt at making it after recently buying a smoker. The best thing I can say about this recipe is that I got the salmon on sale. The end result was smoked salmon that was so salty that we ended up throwing most of it away. I doubt that I will ever use this recipe again, but if I did, I would cut the amount of salt to 1/4 cup. item not reviewed by moderator and published
I've never made smoked salmon before but this is my new favorite recipe for gatherings! I used only one large side (no skin, no weights. I cured it for 24 hrs and dried it for 3 and smoked it on the rack for 3 hr . It came out excellent but slightly salty. I'm going to make another one for New Years, I'll cut back on the salt slightly. item not reviewed by moderator and published
The salmon was good, but too salty. I only smoked one fillet (cut in half and stacked per recipe, so I made 1/2 recipe of salt mix, and used about 2/3, but still very salty vs. other smoked salmon I have had.I am thinking that I did something wrong. This was my first attempt at smoked salmon. item not reviewed by moderator and published
All I can say is Alton did not disappoint once again. We went to Alaska as a family trip this past summer and went salon fishing. Our guide not only cut off the filets but also gave us the meat located directly underneath the belly of the fish. Not knowing exactly what to do with these tasty little morsels of salmon delight I decided to use Alton's recipe and my Weber grill to smoke them (both found off the web. The salmon was EXCELLENT !! We shared with my mom who was visiting us from Lake Chautauqua, New York and she agreed. We will definItely make this again and share this recipe with our friends - it is easy to do and KNOCKS THEIR SOCKS OFF !!! item not reviewed by moderator and published
I can't that Alton enough for this recipe. $45 worth of Salmon that came out perfect. All you have to do is follow his step-by-step instructions. Do not take any shortcuts. Plus, feel free to vacuum pack the left overs and freeze. Once thawed you will never know it had been frozen. ENJOY!!! And once again, thank you Alton. item not reviewed by moderator and published
The best recipe (this is also the easiest. Thanks Alton. item not reviewed by moderator and published
My previous attempt at smoking salmon was not successful. I suspected brining was the key and was happy to find Alton's recipe, which I followed exactly. Having spent $42 on two salmon fillets (on sale no less!, I was reluctant to change a thing! Glad I didn't; fish turned out perfectly after following the specified curing, drying and smoking techniques. Smoked for about two hours in an electric Brinkman smoker with Pecan wood and sawdust. A thermometer was used to keep watch on the smoking temperature because there is no heat control on the smoker. We lowered the temp when necessary by cracking the lid a bit. Enjoyed two large portions for dinner straight from the smoker and froze the balance in small packets. Have defrosted and served three portions since. Thank you, Alton. item not reviewed by moderator and published
I wanted smoked salmon for our family Christmas party. Instead of just buying smoke salmon at the store my husband bought me a smoker. I've never used one before. I looked up recipes and used this with regular salt. I made the mistake of reading reviews after starting the fish. Luckily I read the reviews before finishing. I only let my fish rest 10 hours and it turned out perfect. Got many raves and no left overs. item not reviewed by moderator and published
people's comments led me to change the recipe to reduce salt. For an easier version I used a zip lock bag and drained prior to the fanning. For a 7x7inch piece salmon:(just an estimate Sprinkle with: 1 1/2 tsp sea salt, 4 tsp brown sugar and lots of pepper. Add 3 TBspn soy sauce. I added liquid smoke--thinking I'd do it in the oven, but ended up grilling over very low heat.(soy sugar burns quickly Marinate overnight. (I put it on a slant with milk and water gallons to force some liquid out. The fan is an important step. Best salmon I've ever had!! Alton you are the best! item not reviewed by moderator and published
I made this, although I left in the frig for a week with a brick on it. I used a little chief smoker-no heat. I gave some to my boss he happens to be Jewish he said it was the best smoked salmon he ever had, and I have had a lot of salmon.i agreed just went to the store and bought another salmon. item not reviewed by moderator and published
I used this recipe to smoke some salmon a buddy brought back from Alaska. Everyone wants either the recipe or more fish. I think the reason it is so popular is that it allows the flavor of the salmon to shine as the star. Thanks Mr. B. item not reviewed by moderator and published
This recipe worked well for me! I didn't use kosher salt, so I can't comment on the saltiness factor of the recipe as written. I will say that I used table salt and halved it, and it came out a smidge salty--so definitely go easy if you are using table salt. To smoke I lit four charcoal briquettes, lined them up on the left side of my charcoal grill, and laid maple twigs on them. I put the fillet as far to the right as I could and smoked for an hour or so for a very thin fillet. My one other suggestion for this recipe: when your smoked salmon is all gone, fry the salmon skin and eat it! Yum. item not reviewed by moderator and published
To the person that used the Brinkmann: how did you regulate the temperature to 100/175? The Brinkmann seems to heat to 250 F. There is no regulator on the smoker except the plug. Hard to keep doing for 12 hours. Did you do it by reducing the wood or something? I have to agree with the person regarding salt content. I LOVE salt, but I have found Alton's recipes for pork shoulder to be too salty, even for me. Sorry Alton, I love you and your method's anyway and thank you for your contributions to cookingdom and will continue to use them with modification! : item not reviewed by moderator and published
I have smoked hundreds of salmon filets, from Kings to my favorite sockeye and this recipe is a disaster for those with low salt diets. I prefer after some thirty years of trials that one part salt to four parts brown sugar and a little garlic powder is much better. After about two days of brining, using no water, wash, dry and then air-dry and begin smoking with alderwood, keeping the temperature at 100 degrees for the first hour and then increase to 175 until done. May take 12 hours or more. item not reviewed by moderator and published
Actually, I just stumbled across this recipe, very similar to my usual except I add some garlic, onion and celery powders. One thing you have to consider regarding salt cured food is that it is best treated as a condiment rather than the main menu item. I think if handled that way, the saltiness would not be an issue. item not reviewed by moderator and published
i have tried this and it is just great! we did our salmon on our back yard brickman smoker and it turned out just wonderful item not reviewed by moderator and published
I followed the recipe exactly and the results were horrible. The salmon was so salty it wasn't edible. Had to throw it all out. I used beautiful salmon filets without the skin, maybe that was the problem. item not reviewed by moderator and published
I hate fish, but I made this for a party and it was a huge hit. Deviated a little: used the flower pot smoker Alton made the pulled pork in, instead of the cardboard box smoker. also, had a much, much smaller piece of fish, so I quartered the rub. Everyone loved it, friends immediately asked for the recipe. item not reviewed by moderator and published
Best Smoked Salmon I've eaten. Used a two pound tail end Atlantic salmon fillet and the 1/2 salt 1/2 sugar recipe but only cured the fillet for 14 hours. 3 hour dry and smoked fairly hard (ie a steady plume of smoke from smoker) for 2 hours at 180F and fish reached 155F. Result was a firm caramelized layer on the salmon (which we love) and fantastic most meat underneath. Well seasoned but not too salty. Served still warm over a creamy Caesar Salad. A-mazing. Alton, you are the man. item not reviewed by moderator and published
Before I put the fish in the salt/suger cure I put it in Bourbon for about 1 hour. Really gives it a great flavor. Spiced Rum works well also. item not reviewed by moderator and published
Really great recipe. I halved the salt as others recommended and cured the fish for about 19.5 hours in the fridge (flipped after 10 hours). I used two steelhead fillets, about 2 lbs total and smoked at 150F for 1hr and 15 minutes. It was perfect! I don't have an instant read thermometer so I had to wing the temperature part. I can't wait to smoke more fish! item not reviewed by moderator and published
Love this recipe. Easy to follow. I prefer this to store bought smoked salmon item not reviewed by moderator and published
I just finished smoking a salmon filet using my stovetop smoker. WOW!!! I followed the advice of other reviewers and cut the salt in the cure by 1/2. Also added garlic powder and onion powder to the cure. Topped the filet with cracked white and black peppercorns and presto---the perfect smoked salmon. YUMMY. item not reviewed by moderator and published
Loved the taste of the brown sugar, white sugar and pepper however, the SALT need to be reduced by half or more. The fish looked and smelled great sorry just could not eat all that salt. Next time will change-up the recipe and not ruin a twenty dollar piece of meat. item not reviewed by moderator and published
when useing this recipe, common sense is needed, size of fish,cuts,etc,look at what u are doing and only use what u need. item not reviewed by moderator and published
Awesome recipe. It is salt cured, so expect some saltiness in taste. I used it on some really red colored steel head and am trying my second batch. I didn't use the weights the first time and will do so on the next go round. It's even better after an overnight in fridge after smoking. item not reviewed by moderator and published
I agree with Sixpants about the salt. I use 1 cup brown and 1/2 cup white sugar with 1/2 cup Kosher salt and a ton of fresh ground mixed pepper. I also don't smoke it to 150 degrees because the meat gets too dry. The salt and sugar have worked as a preservative and what I don't eat immediately I freeze immediately. This is my 7th batch and my friends and family love it. item not reviewed by moderator and published
This recipe was to salty. Next time reduced the salt by half. Gave it a sweeter taste. Also, I vacumm sealed it rather than stack with weight. Perfect. Good job Alton. item not reviewed by moderator and published
When I first made this, people thought it was too salty. I reduced the salt to half a cup and now people can't get enough. When we smoke it is always a request. item not reviewed by moderator and published
I use a dry rub with about one cub of Kocher Salt, about 1/3 cup of white sugar, about 1/3 cup of Granulated Garlic and about 1/3 cup of dry Dill Weed. I set up my side fire box smoker to about 125-150 degrees then smoke the Salmon skin down for 2 1/2 to 3 hours, until the white fat comes to the surface of the flesh. I consider it done at that point. I let it cool to ambient air temperature, usually 40-50 degrees and use a Food Saver to pack it for the freezer and put some in a plastic container to eat as needed with plenty of beer available. item not reviewed by moderator and published
I prefer the recipe from salmonuniversity dot com. item not reviewed by moderator and published
Either cut the salt by 1/3 to 1/2 or only cure the fish for four hours or so. Otherwise it will be too salty as pointed out by several other reviewers. item not reviewed by moderator and published
I didn't read the reviews until after i began curing my cut of Salmon..... I only used a 1/3 filet i cut the cure recipe in 1/2 and only let it sit for 12-15 hours... After drying and smoking I thought the edges were salty (but i expected that) but it was soooo delicious! Such a great treat! Smoked Salmon is so expensive and although this recipe was a little bit of work it was worth it!!!!! Like others I would probably cut down on the amount of salt or the curing time (or both....) next time, but over all it was delicious! item not reviewed by moderator and published
Like so many others have recommended, this recipe works great if you cut back on the salt. I cut the salt back to 1/2-cup and it is just right. In smoking my second batch, I also rubbed a little brown sugar on the fillets before letting sit out to air dry. It gives the fish just a little more sweetness. I smoked the fillets for 5 hours over sugar maple wood and it is perfect. item not reviewed by moderator and published
I live in Alaska and smoke salmon is a big part of my life. This is a great recipe and will be one that I will use over and over again. If the recipe is followed correctly, the smoked fish will turn out perfect. Mainly use KOSHER SALT. I repeat use KOSHER SALT, Otherwise you get a smokey salt product, which is not Good Eats. The size of the fish I used was in the 10 to 13 lbs range. The only thing I did differently was on one of the filets I added a maple syrup gaze during the smoking process to get the candied effect. I used a combo of hickory and mesquite. I also use the combo for BBQ. It gives off a wonderful aroma and has a great taste. Thank you Alton and keep up giving us wonderful recipes/shows/entertainment. item not reviewed by moderator and published
I used this recipe - modified slightly - for my first ever try at smoking salmon and it was great! First of all, I started with fresh fish. I purchased the salmon from a sea-side fish market where it had been caught 18 hours earlier, according to the person at the counter. I'm sure this helped a bit. I used 3/4 cup KOSHER salt, 3/4 cup sugar, and 3/4 cup brown sugar, and just threw in three heaping spoonfuls of ground pepper (I like pepper a lot). I left the rub on for ONLY 10 hours, then rinsed it off because I was concerned about other comments regarding the salt content. I let the fish sit out for about 6 hours at around 65 degrees F. I heard different times from different sources, anywhere from 1 hour to 8 hours for this part. My fish sat for 6 hours only because I left the house and didn't get back to it sooner, otherwise I probably would have thrown it on the smoker after 2 or 3 hours. I smoked it for roughly 5 hours at about 170 degrees, using hickory chips. It came out PERFECT. It was nice and flaky, and the taste was perfect - smokey with some saltiness. Just as good as any smoked salmon I have bought from the store, only better because I had make it myself. item not reviewed by moderator and published
Getting ready to try this one. Only have 1/4 of the fish and cut the cure by 1/4. Some of you guys got me doubting Alton with the salty factor. Maybe I'll cut the cure some more and cut the time. But I do trust this man. Next to going to an expensive school where else do you get such scientific culinary instruction? item not reviewed by moderator and published
Yes, it was kosher. And yeah, I put weight on the fillets (cast iron skillet. But no way would I serve this to anyone. Like several of his recipes, Alton does love the salt. I thought I was a salt fan but this is unreal. I made a 1/2 batch of the rub and put what I thought was a light amount. My rub was far "wetter" than Alton's; The brown sugar did that I suspect. Smoked with hickory. The pieces that weren't too salty were incredible. I think I'll try it with a brine next time. F/U: I've done this a few times now with reduced salt. It's delicious. We're making it for Thanksgiving this year. item not reviewed by moderator and published
This is the second time I've done salmon this way. I did not take notes on the first & I, too, was worried about the salt. I cut it down to 1/4 cup and always use kosher (if and when) I use salt. I rinsed my 1" thick fillet with skin well, & dried it with paper towels. Peppercorns stuck & I left them. I put a fan on the fish & let it run about 2 hours (too long here in po-dunk Arizona). I also smoked it for 5 hours (too long here in po-dunk Arizona) with mesquite - they do not trust us with hickory chips & we rarely get a good piece of fish unless you catch it yourself. Flavor was awesome, not salty, but you could taste the salt. The "sheen" to the fish was beautiful, but I let the fan run too long so it was a little thick. It was cooked nicely, the fish was moist on the inside. I'm taking notes this time! item not reviewed by moderator and published
It's hard not to oversalt a filet or steak. The salt penetrates the flesh side far too deeply. I pack whole fish in the salt cure, outside only, no salt in the body cavity and never have a problem with over salting. If you can't get a suitable size salmon, trout and whiting are great also. item not reviewed by moderator and published
I read the reviews (about 3 hours after I followed the recipe to a T) and the comments about too much salt worried me. I let the fish cure with the salt mixture for about 6 hours total, then I rinsed most of it off and let it refrigerate overnight. I later put it in a sunny place with a box fan positioned over it to dry for about 2 hours, then cold smoked it for about 3 hours, and hot smoked it to finish it off. I'm glad I rinsed the salt off early though- it turned out perfectly! Thank you, Alton- you will always be my favorite! :) item not reviewed by moderator and published
The fish looked delicious, but was far too salty overall. I would recommend a very thick piece of fish to smoke or to use less salt. item not reviewed by moderator and published
Is the stated refigerated shelf life only three days.? I had planned on smoking the the salmon on Sunday and serving it the following Friday. item not reviewed by moderator and published
For Labor Day, I searched for the perfect way to test my new smoker/grill and wanted something to wow the family. THIS WAS IT! I read all the reviews and decided to trust Alton. I followed the recipe exactly and listened to the cautions of making sure I used the correct salt and weight the reciepe calls for. It takes time, but worth it. I have never smoked or cured anything and it turned out PERFECT. My entire family loved it, made me look great. My daughter hates smoked anything and she couldn't get enough! Thanks reviewers for the tips and mostly thanks Alton! item not reviewed by moderator and published
I followed this recipe exactly, but cut the salt and cure time. I ended up with salmon that was too salty to eat! item not reviewed by moderator and published
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. item not reviewed by moderator and published
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? item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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!! item not reviewed by moderator and published
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 item not reviewed by moderator and published
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. item not reviewed by moderator and published
Nice and moist on the inside, dry on the outside. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
you should try this. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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! item not reviewed by moderator and published
This is easy and tasted better than any store bought smoked fish. It was the talk of the Packer party. item not reviewed by moderator and published
I have always loved his recipes up until now. item not reviewed by moderator and published
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. item not reviewed by moderator and published
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 item not reviewed by moderator and published
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... item not reviewed by moderator and published
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. item not reviewed by moderator and published
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. item not reviewed by moderator and published
This cure made an excellent smoked salmon. item not reviewed by moderator and published
great fish item not reviewed by moderator and published
easy but tasty item not reviewed by moderator and published
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! item not reviewed by moderator and published
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. item not reviewed by moderator and published
I agree..!! item not reviewed by moderator and published

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