Smoked Salmon

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I prefer the recipe from salmonuniversity dot com.

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Either cut the salt by 1/3 to 1/2 or only cure the fish for four hours or so. Otherwise it will be too salty as pointed out by several other reviewers.

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I didn't read the reviews until after i began curing my cut of Salmon..... I only used a 1/3 filet i cut the cure recipe in 1/2 and only let it sit for 12-15 hours... After drying and smoking I thought the edges were salty (but i expected that but it was soooo delicious! Such a great treat! Smoked Salmon is so expensive and although this recipe was a little bit of work it was worth it!!!!! Like others I would probably cut down on the amount of salt or the curing time (or both.... next time, but over all it was delicious!

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Like so many others have recommended, this recipe works great if you cut back on the salt. I cut the salt back to 1/2-cup and it is just right. In smoking my second batch, I also rubbed a little brown sugar on the fillets before letting sit out to air dry. It gives the fish just a little more sweetness. I smoked the fillets for 5 hours over sugar maple wood and it is perfect.

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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.

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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.

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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?

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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!

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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.

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I read the reviews (about 3 hours after I followed the recipe to a T and the comments about too much salt worried me. I let the fish cure with the salt mixture for about 6 hours total, then I rinsed most of it off and let it refrigerate overnight. I later put it in a sunny place with a box fan positioned over it to dry for about 2 hours, then cold smoked it for about 3 hours, and hot smoked it to finish it off. I'm glad I rinsed the salt off early though- it turned out perfectly! Thank you, Alton- you will always be my favorite! :