Smoked Salmon

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The fish looked delicious, but was far too salty overall. I would recommend a very thick piece of fish to smoke or to use less salt.

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Is the stated refigerated shelf life only three days.?

I had planned on smoking the the salmon on Sunday and serving it the following Friday.

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For Labor Day, I searched for the perfect way to test my new smoker/grill and wanted something to wow the family. THIS WAS IT! I read all the reviews and decided to trust Alton. I followed the recipe exactly and listened to the cautions of making sure I used the correct salt and weight the reciepe calls for. It takes time, but worth it. I have never smoked or cured anything and it turned out PERFECT. My entire family loved it, made me look great. My daughter hates smoked anything and she couldn't get enough! Thanks reviewers for the tips and mostly thanks Alton!

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I followed this recipe exactly, but cut the salt and cure time. I ended up with salmon that was too salty to eat!

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Perhaps those of you who think this is too salty are not using KOSHER salt??? Or, perhaps you don't have enough weight on the filets while they are curing? Great recipe.

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I had only one large salmon fillet, but used the same reciepy. The salmon got very salty. Is the solution to cut the reciepy in half?

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My family asks for this over and over. I use Steelhead Trout fillets when salmon isn't available, just shorten cure time for thinner cuts and use instant read thermometer to ensure doneness.
Also, if thinner pieces seem overly salty, whip with cream cheese to make a great topper for toasted bagels.

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I used this for some salmon and halibut. They were prepared just as in the recipe, but were way too salty. I would try half the salt next time. Also, if you smoke different thcikness's of fish at the same time, remember that thinner means faster cooking.

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It was easy enough to make, and I finished it in my smoker not a cardboard box. However, it's FAR TOO SALTY. I only cured it 12 hours and rinsed it well, but that was too much. Next time I will use less salt and maybe leave it 9 or 10 hours max.

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This recipe is the best one that I've ever tasted. Once I had the fish smoked, I was able to make a veriety of other dishes.