# 15 of 21  
  next recipe »

Copyright © 2014 The FOURnet Information Network. All rights reserved.

THE BEST SMOKED SALMON YOU'LL EVER
TASTE
 
About 8 lbs. salmon

BRINE:

1 c. non-iodized salt
1/2 c. brown sugar
1 c. white sugar
2 qts. water
1 sm. bottle crescent seafood seasoning
2 to 3 crumbled bay leaves
1 tsp. rosemary

SYRUP:

1 bottle white wine
2 lbs. brown sugar

Cut salmon into squares about 2 to 3 inches thick and 4 inch squares. Marinate 10 to 12 hours in brine solution (make sure all salmon is immersed). Rinse under cold water. Cook 1 bottle of wine and 2 pounds sugar just until sugar dissolves (don't boil). Marinate first in this for 1 hour. Place fish on racks to dry slightly (should have nice coating on it). Place on racks in smoker and smoke 10 to 12 hours. (8 hours for smaller pieces.) Add smoking chips every hour or 1 1/2 hours (hickory chips are good).

Note: Put skin side up and smaller pieces on top shelf.

Share: Add review or comment

Page 1 of 2
 Rating: 4.7 / 5 - Reviews: 27   Sort by: 
Oct 11, 11:21 AM
Brad (Michigan) says:
Sep 29, 8:07 PM
Eric (Oregon) says:
Sep 7, 6:37 PM
John Maertens (United States) says:
Aug 24, 12:16 AM
Edrea72 (Arkansas) says:
Jul 12, 2:46 PM
Derrel (Oregon) says:
Jan 6, 4:19 PM
Dave (New Jersey) says:
Jan 2, 4:08 PM
Marilyn (California) says:
Dec 19, 2:42 PM
Locomotiveman (Minnesota) says:
Nov 26, 9:47 PM
Swissmiss (Washington) says:
Aug 19, 5:30 PM
Micheal Domanski (Massachusetts) says:
Jul 24, 10:39 AM
Connie (United States) says:
Dec 31, 6:20 PM
Jenifer (Montana) says:
Oct 26, 12:01 AM
Gregg (California) says:
Oct 2, 5:51 AM
Mavic Hansen (Alaska) says:
Sep 4, 12:50 AM
Melanie (Oregon) says:

  email this recipe to:  
 

Printer Options: Standard | Word Search Puzzle

Some of the recipes other cooks are looking at right now:

  top of page



COOKS.COM - COOKING, RECIPES AND MORE
COPYRIGHT © 2014 The FOURnet Information Network | Privacy | TalkFood