Smoked Salmon

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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.

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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.

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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 !!!

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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.

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The best recipe (this is also the easiest. Thanks Alton.

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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.