Smoked Salmon

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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

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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.

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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.

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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.

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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.

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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!