Really good smoked Salmon/Steelhead recipe
Posted: Wed Mar 08, 2017 3:30 pm
Hello everyone,
I have smoked Salmon/Steelhead for many years trying various recipe's and the following is BY FAR the best I've tried and have used for many years.
This recipe is good for 8 to 10 pounds of fish. I leave the skin on and cut fish into 2 inch wide strips. Be sure to use plastic or some type of glass container to brine fish in - do not use metal as this will taint the taste. I use alder chips for smoking but this comes down to your choice. Just be sure not to over smoke the fish - usually two pan fulls for me about 90 min smoke time.
* 8 cups of water
* 2 cups soy sauce
* 1 1/2 cups brown sugar
* 1/3 cup sea salt or kosher salt (Do not use iodized salt as it will taint the taste badly)
* 1 1/2 tbsp granulated garlic
* 1 tbsp ginger
Mix together in brining container - place cut fish into container making sure mixture covers all of the fillets. Brine over night in the fridge.
Remove fillets from brine. RINSE each piece for a few seconds (this is important). Place fillets out to dry for about 1 hour. Also pat them with paper towels once to help drying.
Smoke fillets according to your smoker's directions.
Enjoy!![[thumbup]](./images/smilies/msp_thumbup.gif "ThumpUp")
I have smoked Salmon/Steelhead for many years trying various recipe's and the following is BY FAR the best I've tried and have used for many years.
This recipe is good for 8 to 10 pounds of fish. I leave the skin on and cut fish into 2 inch wide strips. Be sure to use plastic or some type of glass container to brine fish in - do not use metal as this will taint the taste. I use alder chips for smoking but this comes down to your choice. Just be sure not to over smoke the fish - usually two pan fulls for me about 90 min smoke time.
* 8 cups of water
* 2 cups soy sauce
* 1 1/2 cups brown sugar
* 1/3 cup sea salt or kosher salt (Do not use iodized salt as it will taint the taste badly)
* 1 1/2 tbsp granulated garlic
* 1 tbsp ginger
Mix together in brining container - place cut fish into container making sure mixture covers all of the fillets. Brine over night in the fridge.
Remove fillets from brine. RINSE each piece for a few seconds (this is important). Place fillets out to dry for about 1 hour. Also pat them with paper towels once to help drying.
Smoke fillets according to your smoker's directions.
Enjoy!