Smoked Salmon
When I got my first smoker, probably in the late 1990’s, I went over to see my backyard neighbor, Dudley Welch who had been smoking fish for quite a while. Dudley had a marinade recipe that he swore by, from his son-in-law, Dan Janssen. Dan is a trained Chef and now owner of a Barbecue restaurant in Kansas City, so I figured the recipe must be good. It is. I get lots of requests for my smoked salmon even from people who don’t like salmon.
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Smoked Salmon
Ingredients
- 3 or 4 lbs. Fresh Salmon
- 3 c Water
- ½ c Sugar
- ¼ c Salt
- 4 Bay Leaves
- 1 Tbsp Granulated Garlic
- 1 tsp Nutmeg
- Black Pepper
Persons
Whatever you can fit in your smoker.
Prep Time
1 hour, 30 minutes
Cook Time
2 hours
Total Time
1 hour, 30 minutes
Instructions
- Marinate the Salmon for an hour or so and soak your wood chips in water for about the same time.
- Rinse well and dry with a paper towel and cut into 4 to 6 inch pieces.
- Spray your rack with cooking spray or oil and arrange the salmon on each rack leaving space between the pieces for the smoke to get through.
- Sprinkle the salmon heavily with fresh coarse ground black pepper and let the salmon air dry for 20 minutes or so. A sticky coating will form on the salmon that helps absorb the smoke flavor.
- Get your smoker going and put the soaked chips on the hot coals or in the wood chip basket.
- When the chips start producing good smoke, put the fish into the smoker. I typically smoke the salmon for 2 hours at a temperature of 200 degrees.
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