Recipe courtesy of David Dildine

Big Sur Smoked Smoked Salmon

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  • Level: Easy
  • Total: 2 days 3 hr 10 min
  • Prep: 10 min
  • Inactive: 2 days
  • Cook: 3 hr
  • Yield: 2 to 4 servings



  1. Mix sugar and salt well. Completely cover the salmon fillets (whole or cut pieces) with the sugar-salt mixture. Put in a dish, cover with plastic and refrigerate for 2 days.
  2. Remove salmon from sugar-salt mixture and wipe clean. Place salmon in smoker. Smoke for approximately 3 hours in 140 to 165 degrees F. Remove from smoker and enjoy.