Seattle Smoked Salmon

By idocakes

Ingredients

• 4 pounds
• 3 quarts
• 1 quart
• 1 1/2 cups
• 1 cup
• 1 cup
• 1/2 cup
• 3 large
• 1 Tbs
• 1 Tbs
• 2 Tsp
• salmon fillets
• cold water
• soy sauce
• brown sugar
• pickling salt
• granulated sugar
• honey
• cloves garlic, crushed
• onion powder
• Old Bay Seasoning
• white pepper

Details

Adapted from smoker-cooking.com

Preparation

Step 1

Add the sugar to one quart of the water. Heat the mixture until sugar has completely dissolved, stirring often. Remove from the heat and add honey, stirring until dissolved. Add the garlic, onion powder, pepper and Old Bay and cover the pan. Let it steep for 5 minutes. Add the spice-syrup mixture, the salt, and the soy sauce to the remaining two quarts of water and stir until the salt is dissolved. Refrigerate the brine overnight. For more information about brine, go to my page Brine For Smoked Salmon.

Next prep the salmon. Pull the pin bones out if they are present. Cut the salmon into 2-inch wide pieces and add the fish to the brine. Brining will take from six to twelve hours, depending on the thickness of the salmon. Salmon over one inch thick should brine for eight to twelve hours. For thinner salmon, six to eight hours is fine.


Remove the salmon from the brine , rinsing quickly. Put the salmon on racks to dry. When the pellicle has formed, smoke the salmon using the hot smoking method.
This recipe for Seattle smoked salmon turns out a great tasting treat. This is the one that didn't get away!