Sweet Smoked Salmon

By Thom7747

Ingredients

• Kosher or rock salt
• Salmon filets cut into 6 oz chunks with skin on
• 2 quarts soy sauce
• 2 cups brown sugar
• 1-cup honey
• 2 tbsp ground black pepper
• Suggested wood chips
• Barkless alder

Details

Servings 1
Adapted from dadgumthatsgood.com

Preparation

Step 1

Coat the fish completely in kosher or rock salt for and set in refrigerator for 12-14 hours. (Do not go over this time frame. It will make the fish too salty to eat.) Rinse the fish under cold water to remove all of the salt. At this point the fish should have a firm consistency. Combine the soy sauce, brown sugar, honey, and black pepper. Marinate the fish pieces in the sauce for 24-36 hours. Preheat the smoker to 160 degrees. Lightly grease the cooking racks with oil. Place the fish on the racks, skin side down for 1 to 2 hours at 160 degrees.  Check the fish every 30 minutes; it is done when flaky.