Smoked Salmon Treasure Chest
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Check out Smoked Fish 101 for a tutorial on
how to prepare smoked salmon.
Everything you need to know to prepare delicious smoked fish of all kinds is detailed here.
Lessons cover choosing & cleaning your fish, curing the fish by wet and dry methods, cold smoke and hot smoke methods, and how to build your own smoker.
Before you can smoke fish, you have to cure it. Some unique dry cure and wet cure (brine) recipes are given below. You can use any of these curing recipes or the generic recipes from the
smoked fish tutorial
for your smoked salmon.
Some smoked salmon recipes have their own unique curing recipes and are given below. Feel free to mix and match – experiment until you find your favorite.
If you’re like me, you’ll find that your “favorite recipe” is constantly evolving based on trying new things.
Lemon Rum Brine
Lemon Rum Brine
1 quart water
½ cup non-iodized salt
½ cup sugar
2 ounces rum
1 ounce lemon juice
3 cloves garlic, minced
¼ tsp. lemon pepper
3 bay leaves
3 cups water
1 cup soy sauce
1/3 cup brown sugar
1/3 cup white sugar
1/3 cup sea salt
½ teaspoon onion powder
½ teaspoon garlic powder
¼ teaspoon ginger
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Smoked Salmon Recipes
Smoked Salmon With Soy Sauce and White Wine - This smoked salmon recipe uses a brine of white wine & soy sauce in addition to the usual water. Garlic, onion, & pepper give this recipe a spicy flavor.
Teriyaki Smoked Salmon - Smoked salmon cured with a teriyaki sauce and white wine based brine. Oregano & basil add a subtle Mediterranean flavor.
Smoked Salmon With Soy Sauce and White Wine
2-3 Pounds salmon fillets
1 cup Water
2 cups Soy sauce
1 cup White wine (dry)
1/3 cup White cane sugar
¼ cup Non-iodized salt
½ tsp. Onion powder
½ tsp. Garlic powder
½ tsp. Pepper
½ tsp. Tabasco sauce (optional)
Thoroughly mix all brine ingredients, ensuring that all dry ingredients are well dissolved. This recipe makes a little more than a quart of brine, which should be enough for about 3 pounds of salmon. Depending on the thickness and how large you cut each piece, you may need to increase the amount of liquid ingredients.
Place the salmon in a non-metallic container and cover with the brine solution. Make sure that all pieces are completely covered with brine. Refrigerate for 6 to 8 hours. If you don't have space in your refrigerator, you may place bags of ice in the brine - the fish must stay cool.
* Note: You can substitute Oriental Brine for a similar, yet subtly different flavor.
Rinse the salmon with cold running water and pat dry with paper towels. Allow to air dry about an hour or until a pellicle (glaze) forms on the skin.
Smoke the fish using alder, hickory, or your favorite hardwood. Smoking times will vary depending on the thickness of the fish, the smoker temperature, and humidity.
As a general rule of thumb, smoke your fish about 1 hour per pound – that’s the weight of the average piece, not the total amount of fish.
Smoked fish is done when it flakes easily with a fork. If you have a meat thermometer, the internal temperature should be at least 140 degrees Fahrenheit.
Teriyaki Smoked Salmon
This recipe makes about 3 gallons of brine for approximately 8 pounds of salmon fillets. Simply reduce ingredients proportionally for a smaller batch.
8 lbs Salmon fillets
1 cup Non-Iodized salt
2 gal Cld water
2 lbs. Dark brown sugar
1 bottle (750 ml) White wine
1 quart Teriyaki sauce
6 oz Garlic powder
6 oz Onion powder
4 oz Pickling spice
1 oz Cinnamon
1 oz Mace
4 Tblsp Oregano
2 Tblsp Basil
Combine all ingredients, mix thoroughly, and let stand 1 hour. Place salmon in brine, ensuring that all pieces are covered. Refrigerate and soak for 12 hours. You may want to soak the salmon longer if you have really large and thick fillets. Remove fish from brine and rinse thoroughly in cold running water.
Pat the fish dry with paper towels and air dry in a cool place for at least 1 hour, until a pellicle (glaze) forms on the fish. Place salmon in smoker and smoke with apple and alder chips (equal amounts of each). Alternatively, you can use any other hardwood of your choice. Distribute fish on the racks evenly to make sure you get even smoke distribution.
Smoked salmon requires approximately 1- ½ hours per pound (size of individual piece), depending on cooking temperature and desired dryness.
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