How to Smoke Salmon

By on July 19, 2011
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Step 1 – Preparing the fish

It’s important to start with a good product. Don’t waste your time and money; start with good fresh fish, or fresh frozen fish. All the brine and sugar in the world won’t help a dark fish that has a soft, mushy flesh.

For this recipe, start by filleting the fish and removing the pinbones. Once you have nice, clean fillets, take each fillet and cut the flesh vertically, down to the skin, but not through the skin. What you want to create are “candy bar” strips – strips of flesh about 3/4″ to 1″ square, but still attached to the skin.


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Step 1 – Preparing the fish

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