How to Smoke Salmon
Introduction
The following recipe is a very simple dry-brine recipe for smoking salmon and other fish.
– Salmon fillets – however many you have, or however many will fit in your smoker at one time
– Dark brown sugar – the amount depends upon how much fish you have (see the next page for details)
– Non-iodized salt (canning salt works well)
– Garlic, preferably fresh pressed garlic
– A large bowl to mix the dry brine in
– A non-metallic container (glass, enamel, plastic) to brine the fish in
– A smoker to smoke the fish in
– Preferred, but not required a vacuum packer and bags to package your finished product.
Introduction
Latest News
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WDFW : Extra shrimping day added for several Puget Sound marine areas
OLYMPIA: With quota remaining in the recreational spot shrimp fishery,...
- Posted July 19, 2011
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WDFW: Partial shrimping day added June 9 in Marine Areas 9 and 11; Marine Area 13 opens for non-spot shrimp June 1
Action: Recreational shrimp seasons will open for 4 hours on...
- Posted July 19, 2011
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WDFW: Tulalip Terminal Area open to salmon fishing
Tulalip Terminal Area open to salmon fishing Action: Opens salmon fishing in Tulalip...
- Posted July 19, 2011
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WDFW: South-central Puget Sound (MA 11) kicks off the salmon fishing season beginning June 1st
OLYMPIA: Summer salmon fishing season will get underway when south-central...
- Posted July 19, 2011
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WDFW: Columbia River to reopen for spring Chinook fishing below Bonneville Dam
Columbia River to reopen for spring Chinook fishing below Bonneville...
- Posted July 19, 2011
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WDFW approves six days of razor clam digs beginning April 16; daily limit increased to 20 clams
OLYMPIA: Shellfish managers with the Washington Department of Fish and...
- Posted July 19, 2011
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WDFW: Salmon fishing to close April 9 in MA 5 (Sekiu and Pillar Point) following high angler success
OLYMPIA: Washington Department of Fish and Wildlife (WDFW) fishery managers...
- Posted July 19, 2011
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