Smoked Salmon

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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.

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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.

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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!

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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.

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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.

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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.

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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! :

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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.

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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.

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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