Smoked Salmon

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Love this recipe. Easy to follow. I prefer this to store bought smoked salmon

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.

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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.