Smoked Salmon

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This salmon recipe gets rave reviews.
It might seem like a lot of work, but it's not so bad after you get the hang of it. I'll try trout next.

The most important thing is to use a cardboard box and dowels that aren't tainted in any way. I used a mop handle once, and the fish ended up tasting like Pine-Sol!

Also, if you store the cardboard box in your garage, you'll end up with a smokey smelling garage.

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Make sure to follow the recipe to the letter. This is quick and easy to follow, with great results. The color of the fish and taste were great.

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This was my first attempt at smoking fish actually smoking anything. Was suprisingly simple thought it was going to be a huge ordeal. But when the product was done it was delicious. I shared with friends and they all declared it was the best they had ever have and well I tend to agree. Mr Brown thank you!

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This is easy and tasted better than any store bought smoked fish. It was the talk of the Packer party.

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I have always loved his recipes up until now.

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This is similar to a recipe I have used for years. Alton's rendition works very well. Try adding 2 tbs onion powder and 2 tbs garlic powder to rub. I also add 1 tbs cayene pepper to some of the rub for a few hotter fillets. After rinsing, you can lightly coat fish with loosely crushed black and white peppercorns pressed into meat - this adds a great look and taste to the smoked fish.

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A few months ago, I brought this smoked salmon to a pot luck for our neighborhood supper club. A neighbor, whom I had not previously met, tried some and pronounced it spectacular. He was surprised that I made it myself.

Since that time, he has praised me (or more specifically my cooking skills many times at dinners or supper club get-togethers. His description of the salmon is almost reverential.

I recently switched from a charcoal smoker (Brinkman to a propane fired model (Mastercraft Seven-In-One. I find the heat control possible with the propane burner to be much more convenient. Also, the smoker can be removed from the burner unit which, in turn, can be used for other applications. This multi-tasking capability should appeal to Mr. Brown, although it isn't as remarkable as his use of corrugated boxes or clay pots for smoking operations.

I also found that shortening the time that the salmon is refrigerated with the rub (I prefer 18 hours helps avoid a too-salty taste.

Best regards,

Chuck Brady

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I tried this in my Italian smoker (that's what the flower pot says on the side.

My wife will not eat fish unless it is tuna in salad form, but, to set a good example for the kids, she dutifully nibbled a bit. Half a slab of salmon later, she admitted that this might be acceptable for a return engagement. After smoked salmon pasta, she now requires a steady supply.

This is all well and good, but I'd like to use the smoker for other things.

The salmon takes on a wonderful intense smoky salmon flavor and stays moist and tender. It is easily the equal of every other smoked salmon I have tasted, and it is sinfully easy (I'm a farm boy - if it was easy, you must have done it wrong to make.

Now if I can just get her to try sushi...

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It was easy to follow the directins and not difficult to prepare. My family loved it and this is one crowd that is hard to please.

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this recipe was very good, but let me give you advise on some things so you don't make the smae mistakes i did/almost did. make sure that you have a place for juices to drain, or else you will have a mess. also, only use the entire dry rub if you have two large fillets, if you use it all on much smaller it will taste too much of salt when it is done, not good. and it is ok to cook it faster and a bit hotter as long as you don't let it dry out.