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Seattle

Smoked Salmon

Ingredients

6 cups cold water
3 lbs Salmon filets 1 cup brown sugar
2 cups soy sauce ½ cup white sugar
1/2 cup pickling salt (kosher) 2 cloves crushed garlic
1/2 cup honey/maple syrup/molasses 1 tbsp Old bay seasoning
1 tbsp onion powder 1 large shot of liquid smoke
1 tsp white pepper

Lagniappe

Add the sugar to one quart of water and heat till the sugar has dissolved,
remove from heat and add the Honey, stirring till dissolved.

Add the Garlic, onion powder, pepper and Old Bay and cover the pan. Let it
steep for 5 minutes.

Add the spice syrup mix, the salt, and the soy sauce to the remaining two
cups of water and stir till the salt is dissolved.

Refrigerate the brine overnight and add the fish to the brine.

Brining will take about 12 hours but a good guide is any filet over 1” should
brine for a minimum of 12 hours. Thinner filets you might cut the time back
to 6 to 8 hours.

Remove the fish from the brine, place on smoking racks and allow drying
before smoking.

Preload the smoker with chips and bring to 225’till the chips are going well,
add the fillets and smoke for 2 hours at 180-200, or cold smoke at 165 for 4-6
hours.

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