I hate salmon, except this smoked style. It is great! Try it.

That sounds good. We put ours in salt water for 4 hours, pat it dry. Put on smoker racks with a fan blowing on it. Then soak in 2 gallons water, 1/3 cup sea salt, 1 cup brown sugar. A bottle of Heinz Chili Sauce, a pack of Dry Lipton onion soup for 4 hours. Then put in smoker using Apple wood chips, changed every hour for the first 3 hours. Then just keep temp at about 250°F for 5 more hours. We would do a hundred pounds or so when I lived in Alaska.

A co-worker called and asked when I would smoking fish again. Her in-laws were coming down from Alaska to visit and her husband wanted them to taste the salmon I smoke using this recipe. Her husband who was raised in Alaska grew up on smoked salmon but said this was the absolute best he had ever eaten. Raved about it to his parents and they did not believe him so he wanted to prove it to them.

I smoked up about 50 Pinks last year and it went out to hundreds of people at my work. They ALL loved it!

I follow the recipe but I use a St Michelle Select Harvest Resiling wine and I soak the salmon in the "syrup" for 3 hours instead of the 1.

On occassion I over do the smoking process and it comes out too dry to eat but don't toss it. Crumble it up into a food processer and add cream cheese then spread over crackers!

I find that if you add 6 oz. of Jack Daniels to your first brine you not be disappointed. Cheers!

We did this last night, with the added honey. We halved the brine for 3 lbs of salmon but it was the best we had done to date. This was maybe our 10th time smoking and we had been dry brining prior. This garlic / caper aioli was awesomely additive! 1/2 cup mayo, 3 tbsp. lemon, 1 tbsp. hot sauce, 2 cloves garlic, 2 tsp. capers, 1 tsp. curry powder. This is all we will do, as far as salmon goes.

Perfect smoke flavor. 8 hours at 130°F. It is the best !!

I followed this pretty much except for the wine (I used chokecherry). This is the best smoked salmon I have ever smoked. THANKS !

This recipe was so perfect for me..I really like salmon and Delicious indeed..try it;-)

I'm an avid fisherman and have been smoking most of my salmon and steelhead since the late 1980's, and I have to say-Stan Pallo's suggestion of adding one cup of honey to the white and brown sugar and salt brine is one of my 'secrets'. "Shuddup, Stan, yer' tellin' people THE secret to great smoked fish!!!

Turned out excellent. Cut down the recipe for a 1 lb piece of salmon. Brined for 14 hours (overnight), smoked for 7 hours on low heat (110°F). Used a mix of apple and cherry wood chips. Thought it was a little on the sweet side so will reduce the amount of sugar next time in both the brine and the wine marinade. I love smoked fish, been eating it for 40 years and this was my first attempt at smoking fish. Highly recommend this recipe. Will try both salmon and white fish next time.

The Crescent Food company was bought out by McCormick and company in 1989. The seasoning is now called Old Bay. You can make your own Old Bay Seasoning mix.

1 tablespoon ground dried bay leaves
2 teaspoons celery salt
1-1/2 teaspoons dry mustard
1-1/2 teaspoons ground black pepper
1 teaspoon sweet or smoked paprika
1 teaspoon ground celery seeds
1/2 teaspoon ground white pepper
1/2 teaspoon ground nutmeg
1/2 teaspoon ground ginger
1/4 teaspoon crushed red pepper flakes
1/ teaspoon ground cloves
1/8 teaspoon ground mace

Combine all ingredients and store in airtight container. Store in cool dry place.

Molasses is GREAT for adding to the wine/sugar final marinade step. I don't "chunk it up", instead I lop whole salmon fillets into front 1/2's and rear 1/2's to allow taking the thinner rear pieces out sooner. Some people go coo-coo for a near-jerky result a thinner/drier slab affords. Locomotiveman

Omg! This was by far the best recipe my husband and I have ever used. We followed the direction to the "T" (almost) using a Riesling for the wine. After the brine we let the salmon sit in the wine/sugar mixture for 4 hours. Instead of 1 hr. (only because we forgot about it). It was so moist and delicious. We highly recommend this recipe. And thanks for sharing it with us.

Used the recipe and people who don't like smoked salmon LOVED it! Came out very delicious. Tasty and subtle. Thanks, will use it again. Smoked with cherry wood.

This is my bible receipe for to die for smoked salmon. I dress mine with herbs and more brown sugar during the drying stage. Long slow smoke with maple wood.