I have been curing and smoking salmon I catch for the past 35 years. It took many years to get good at it. If one is going to heat smoke the salmon in chunks keeping the fish in the salt/sugar mixture is an easy mistake to make. The final product is going to be cooked (heat smoked) so less time in the salt/sugar is better than more time. Probably the most important step after the time in salt/sugar and rinsing is rack drying. A strong fan is a must to properly create a pellicle that will seal in the fish's juices when they are heat smoked. I often fan dry for 4 to 6 hours. Take a look at the image at minute 10:37. These pieces were not dried long enough and when they were heat smoked the juices inside broke though the surface . This is seen as a yellow exudate on the surface of the pieces. If the salmon pieces are fan dried long enough the pellicle that is created will contain the juices during the smoking process and the pieces of salmon will not have the yellow "curd" on the surface.

thank you my friend for showing us how to do a smoke salmon that is awesome i love it

Great recipe I love it been using for years but since it’s cured you can relax on worrying about temps

looks amazing! , I will try to get all the stuff and try it! Thank you!

Man, that looked good! Thanks for posting it

Your recipe is a amazing!! I followed all the steps and it turned out great! I will tweak it here and there as I continue to experiment. I couldn't get my traeger under 200, ended up using the weber (190 degrees) and did so 104 degree heat. I'm out here in Phoenix... thanks again.!

Nice video. Thank you. We have the same smoker. Looking forward to many more recipes

This is BY FAR the best salmon that I have EVER tasted!!! I loved stretching the portions by eating it atop salad. No dressing necessary, as this salmon provides plenty of flavor. Thanks!

This video will help me with my first batch. Thank you for easy to follow directions...I'm excited to try this !!!!

I'm very impressed, looks great! I've smoked my share of salmon but I've never been really happy with my fish. Some batches were so bad I threw them out. I'll give this a try, thanks!

That looked amazing I will have to try this thanks for sharing!

nice work, thanks for sharing the insight

Last year we did "something" like this by accident and got a kind of crispy layer on it. We went: "WOW... best we ever tasted". We tried and tried but never managed to do that again. That is.. till I find that you have to allow it to get the pedicle on it. Tonight and tomorrow we will try again. I have big hopes and expectations for it! Thanks for the clear explanation and will let you know what we think of it :)

excellent way to cook fish right on thanks

That looks good! Thanks for the video, I really like your channel!

Hey Erik, the salmon looks fantastic. I just got that same smoker over the weekend...bought my buddy's old one. I did ribs over the weekend and was very pleased with the results. It's my first smoker and I've always wanted to learn! Very easy rig to use. I'm totally going to try your smoked salmon method next. Thanks for the video!

great recipe. thank's for sharing

Ok I did brine way to Long, will try again. I've made pork roast and ribs with your videos and the turn out perfect. Thanks keep the videos coming!

Great food and great family video

You need more cabinets 😂 Great recipe! Thanks

Great tutorial, I like how you get pleasure from watching your family enjoy it. Thanks

Great Job! I think the addition of garlic is a nice touch.

Thanks for sharing.

Thanks for sharing your recipe. I absolutely had no idea how wonderful Smoked Salmon could be till last Friday when I smoked crab stuffed salmon patties that I picked up from walmart. Your recipe sounds incredible. Looking forward to trying it.

I go old school but new age and use a smoker tube in a gas bbq and after washing and pat drying I throw it in the bbq no burners on for 4 hours then on mid low at about 230f for 1 hour the 260f for the last hour and boy oh boy was it good..... lots of smoke flavor and salmon and brine flavor

I love love love your video. During this pandemic and so I am smoking meat and now I am trying the salmon! Thanks.

Great video

i use a simple brine 2 lbs. dbrownsuger 1 cup of kosher salt. but im going to start to ad ground pepper. now and garlic.

The first time smoking salmon and using your receipe and it worked out great. Using Masterbuilt Smoker and slow smoker attachment worked out super. For myself it was just a little too much salt but I will know the next time to cut back a tablespoon or so. The garlic was a great attachment. I did the last 30 minutes baste the salmon with a coat of honey which also made it great.

After 12hours in the fridge your salmon is already cured and safe to eat the smoking time is a matter of preference , the temp of the fish is pretty much irrelevant.

The stickiness is called the "pellical", not sure of the spelling.

I’m definitely going to try this! Thanks for the tips.

I’ve never done this but I’m going to try it.

Hey Erik, I’ve been using your recipe/method for a few years now, I’ve tried a variety of different “savory” options, but garlic is still the best IMO. I also adjust the sugar to salt ratio a bit for more sugar and less salt. I do have a question for you however: have you done any research on the nutrition facts for your final product? Do you know how many/much calories/sugars/sodium per gram/ounce/whatever measurement? New Year so I’m watching my input closer this year and trying to portion correctly. This stuff is so good i could eat it for all three meals, it goes great on salad! I’m trying maple chips for my fuel this weekend, normally i do cherry or apple mixed with alder. Thanks for posting this video, it introduced me to a whole new area of smoking!

If I only have light brown sugar does it marter

I do mine the same way, but I reduce some apricot jam, and add a small of honey, then glaze the salmon 30 minutes before pulling it off the smoker.

WOW! THANK YOU!

Just getting into smoking. Great video, thanks!

i envy your smoker i have no temp control tell i modify my heating element

thats gold buddy!

Looks good! I like to do my brining in large Ziploc-style bags. Saves a lot of mess on the cleanup, plus it's easy to flip in the fridge.

I use a big igloo cooler to brine my fish much easier with a block of ice to keep cool less mess to clean up also

Nice video, Thanks

Nice salmon smoke. Any suggestions for smoking on the pit barrel cooker, or is the temperature going to burn it?

That's the best you ever did it!

mmmmm out of this world!

Thanks. Like this video.

Will be smoking my first salmon on Sunday, hope it turns out as good as yours. Keep smoking!

Thanks for the great video! Good choice in beer too! Pils!

I'm confused, Aluminium and Stainless Steel are metallic?

In Montréal adding garlic(?) to smoked lox is a sign your meshuggenah but not if garlic is in the bagel… But, I love garlic so I’ll smoke a few fillets as a test run. What can go wrong, they’ll love it or proceed with my early funeral…

Liked and subscribed Aloha and Mahalo for sharing 🌺🤙🌺

Looks delicious. I’ve got to try this. What is the price of your Smoker?

Thanks.

If Mama says its good, its gotta be good! Thanks!

Is it possible to "Over Brine" it? If I put it in the fridge when I go to bed (~11:00 PM), can I take it out for rinse 'n dry at 2:00 PM? Hence a 15 hour brine?

Wow, you got skills, wish I was your nieghbor

At 200 you aren’t getting any white protein on the surface? Still very moist? So many channels recommend 150 degrees but I can’t get that low on my pellet grill.

08:00 the crow likes smoke salmon.

Why did you soak the chips in water?

Promised to write the results here. Well.. since that first time, 5 months ago. We have done it like this 4 more times. So on average we smoke 2 kilos of salmon /month. Tomorrow a new batch! Perfect to me and I will not change a thing on it!

I combine 6 lb. Salmon with a 8 lb. Pork butt at the same time (Max efficiency). Take the salmon off early since it takes 8-10 hrs for the butt to finish properly. Salmon on top shelves, Butt on lower. Cherry wood is best... although Apple is good too. Not Mesquite. Longer time for the pelical to form is better. Garlic... good idea,! I'm gonna try it.

$17 lb at costco in Alaska IT COMES FROM HERE and we pay high for it. Kinda like gas. The refineries are here. $3.50+a gallon

Some guys hit the bench press other men perfect the smoker 💯

Does this taste anything like the salmon from deli I’m used to having with my bagel and cream cheese . Just bought my first smoker. Arrived yesterday - i will try this recipe.

How many fillets did u use 2

Thank you i've always wanted to learn how to smoke fish this video is gonna be very helpful

Good video, I prefer cold smoked salmon tho.

Doing this tonight

Need to try a whiskey glaze on the salmon now, fantastic!!

We made this today fish was very salty any thoughts?

I let my salmon air dry on racks after curing and rinsing at least two hours, not one. To ensure a good pellicle is formed. Also to get a nice firm finished product, I go to 150-155 degrees F. Lower internal temp leaves the fish too mushy. Not very appetizing eating a mush salmon. That's the way I do it, I usually brine over night as well. I use glass trays for the curing, not metal!

You using gas smoker or electric?

Im sure that thin little corner was done

WARNING!!! DO NOT WATCH THIS VIDEO IF YOU ARE HUNGRY!!! PURE TOTURE! LOL

FYI Stainless steel is metallic. You don't want a reactive metal. Aluminum foil is reactive though...

o and i use a simple smoker a lil cheif smoker .

NO Metal containers for brine soaking!!!

This is sort of smoked salmon. It's really cooked salmon with smoke. Totally different.

try maple chips

Why are we drawing the moisture from the Salmon, wet meat will attract smoke,? No one brines a Salmon before grilling do they? I just want to eat it with some smoke flavor, cold and wet will attract smoke!

hi eric please try apple juice instead of water.

Looks great... but.... Stop soaking your chips. It does nothing, water boils at 212f and wood doesn't begin to combust till around 500F. All your doing when you wet your wood is delaying the smoke. Nothing can burn until every bit of water is gone.

This is absolutely the very best way to smoke salmon especially for someone who doesn't care for a fishy taste we have done it this way for years 👍

Like your videos but you need to do something with your audio . I'm hard of hearing and your Mic is rattling

This is not smoke It’s grill now of BBQ Salmon.

you said avoid metallic, alluminum and stainless steel trays. Yet you brined them in a metal/aluminum tray 😑😑😑😑🤦🏻

You could of ate it after the brine. When you marinate anything it cooks.

There's an easier way to do it 1. Get some bamboo paper 2. Wrap some salmon in the paper and lick the paper to seal it 3. Light one end with a zippo 4. Suck on one end till smoke comes out. Blow out. Repeat 5. Suck once more and let the smoke rest in your mouth. Blow out. Repeat *Congratulations* you have smoked salmon. Hope this helps. My wife hates when I do it but it's ok

Soaking your wood chips is the dumbest thing

Not sure this guy understands what metallic means

Dont soak chips / make smoke not steam

Store bought salmon makes me sad. I hope its not farmed..? If it is, that should be illegal!