Started by Jim O, October 20, 2019, 09:11:14 AM

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Jim O

Have a 4 lb fileted  salmon . What is a good brine , should I smoke skin side down or up and for how long and what temp?
- smoking
- motorcycling
- how do I find time to sleep !

Sausage Master

Here's my smoked salmon process:

•   2 salmon fillets with skin


•   1 cup Soy Sauce
•   1 cup Agave Syrup
•   1/2 cup Olive Oil
•   2 Tbs Garlic
•   1 Tbs Ginger
•   2 tablespoons Brown Sugar
•   1 lemon, quartered


•   Wash the salmon filets thoroughly and place in a pan.
•   In a large bowl, combine soy sauce, olive oil, garlic, ginger, syrup, and sugar and mix well. Pour the marinade over the fillets.
•   Refrigerate for 4 to 6 hours, or if you prefer, overnight.

1.   Preheat a smoker to 250 degrees F and smoke with pecan.
2.   Place salmon on smoker racks skin side down.   
3.   Smoke for 30 to 60 minutes or until fish flakes nicely.
Charles (Chuck) Freeland
The Sausage Master
Phone: 405-397-1084 Fax: 888-547-7993
Email: [email protected]