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Quarantine Kitchen - Smoked Salmon

Herb Jahr

How to video:


  • Sugar
  • Salt
  • White Wine
  • 2 lbs salmon filets
  • Worcestershire sauce
  • Soy sauce
  • Franks hot sauce or tabasco sauce
  • Onion powder
  • Garlic powder
  • Wood chips
  • Smoker


Take the salmon and rinse it off under water. It is best to have salmon with skin on it, but is not necessary.

Mix equal parts of sugar and salt with 2 cups of warm water and 2 cups of white wine – 4 cups of liquid total is necessary. Mix little bit of Worcestershire sauce, soy sauce, Franks Hot Sauce or Tabasco sauce. Approximately ¼ of a cup of this liquid is enough. Add onion and garlic powders to taste.

In a 13 by 9 inch pan, pour a little of the brine in the bottom of the pan. Next place the salmon to be smoked in the pan and pour the balance of the brine over the salmon. Add enough liquid until the fish begins to float, adding water if necessary. Brine the salmon for 6 hours overnight, in the refrigerator, covered.

After it’s brined for 6-8 hours, place the salmon on a rack to drain. Cut the salmon for easier handling. Place salmon directly on a rack sprayed with non-stick oil. Cut the salmon into large pieces that are easier to handle than the whole fish. Place the racks with the pieces of salmon in front of a fan to dry. The goal is to develop a shiny, dry skin.This is called a pellicle. The pellicle seals and creates a sticky surface on the fish for the smoke to adhere to, this should take about 4 hours. Drying the fish is vital.

Time to smoke the fish. Follow your smoker instructions, add water to the water trey, and using wood chips, smoke the salmon for 6 hours. Start at 100 degrees for 2 hours, then 145 degrees for 2 hours and finally 175 degrees for the final 2 hours. You may opt to add more wood chips before the last 2 hours.

July 9, 2020 17 Tammuz 5780