How to Smoke Salmon
By Norm Nelson on July 19, 2011
After the fish has been refrigerated in brine for six hours, take the pieces out one by one and rinse them gently in cold water. Don’t scrub them or disturb the flesh, just get the heavy deposits of brine off.
Once rinsed, drain and set the fish on a rack to dry at room temperature.
Let the fish dry about 4-6 hours. You don’t want the room temperature to be too hot or too cold. Good airflow around the fish is helpful, you can even use a small fan to help the process if you’d like.
Norm Nelson is the inventor and co-founder of Salmon University, and launched the SU website in 2001. From 2003-2020 Norm pursued other projects, but in 2020 he returned and purchased SU back from Tom Nelson, and became the sole owner. Norm has a been a lifelong fisherman.
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