Recipes

Sweet Smoked Salmon

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:

Bark less alder

Directions

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. Pre heat the smoker to 160 degrees.  Lightly grease the cooking racks with oil. Place the fish on the racks, skin side down for 6-7 hours at 160 hours. Check fish hourly after 6 hrs to ensure desired firmness.