Smoked Salmon

Recipe courtesy Alton Brown

Show: Good EatsEpisode: Where There's Smoke, There's Fish!

Rated: 4 stars out of 5Rate itRead users' reviews (44)

RECIPE
COMMENTS & REVIEWS(44)

Cook Time:
5 hr 0 min
Level:
--
Yield:
20 to 30 portions, depending o

Times:

Prep: 24 hr 30 min
Inactive Prep: --
Cook: 5 hr 0 min
Total:: 29 hr 30 min

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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.

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Comments & Reviews

recipe Smoked Salmon
Steve Douglas, AK 10-05-2009
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Great job Mr. Brown.
Rated: 5 stars out of 5

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.Read more
recipe Smoked Salmon
Adam Portland, OR 09-21-2009
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Very good
Rated: 5 stars out of 5

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.Read more
recipe Smoked Salmon
jimmy jackson, GA 09-11-2009
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Don't know yet.
Rated: 5 stars out of 5

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?Read more
recipe Smoked Salmon
null null, null 08-19-2009
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Extreme Salt but Fun to Try
Rated: 2 stars out of 5

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.Read more
recipe Smoked Salmon
sharon bullhead city, AZ 08-09-2009
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Good flavor - timing off because of size of fish
Rated: 4 stars out of 5

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! Read more
recipe Smoked Salmon
Bob E. Windsor, NJ 06-12-2009
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Works far better with whole fish
Rated: 3 stars out of 5

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.Read more