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smoking salmon

(2 ratings)
akflurry avatar
Recipe by
Sherry Blizzard
@akflurry
Piney Flats, TN

You know it's summer in Alaska when we drag out our smokers and clear out last years Copper River Sockeye Salmon to smoke and replenish with a fresh supply. There is nothing better than Copper River Sockeye Salmon. It is high in Omega 3, is a high protein snack and is easy to prepare. This recipe comes from my dear friend, Kristi Baker who took me under her wing when I first came to Alaska. Like the Alaska Native people I recommend that you use ONLY alder smoking chips or wood. If you don't have alder, you need to order it or wait to get some. Don't waste a good fish on a bad smoke.

(2 ratings)
yield serving(s)
prep time 5 Min
cook time 5 Hr
method No-Cook or Other

Ingredients For smoking salmon

  • 1 gal
    tree top apple juice
  • 1 gal
    water
  • 1 c
    brown sugar, packed
  • 1 c
    plain salt (non-iodized)
  • 4+ lb
    sockeye salmon

How To Make smoking salmon

  • 1
    Thoroughly rinse salmon of slime.
  • 2
    Combine apple juice, water, brown sugar and salt in a 5 gallon, food-safe bucket. Mix well. Add the salmon pieces. *See note below.
  • 3
    Note: Large pieces should be scored but not all the way through to the skin. This will allow the brine to penetrate and provide better smoking. Note: Use ONLY Alder wood smoking chips.
  • 4
    Marinade salmon in salt/sugar/juice brine 12-24 hours. Remove fish to drain and air dry for 2 hours on paper towels. Fish should get a "glazed-over" and sticky feel. Smoke at 200 F for 4-6 or longer for a firmer fish. You will want to use 2-3 trays of wood chips.
  • Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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