Smoked Salmon


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  • Prep Time : 15m
  • Cook Time : 30m

This was my first try at smoked salmon.  It was so good the first time so i never changed the recipe.  Enjoy!



  • 2-3 lbs of salmon (skin on or off)
  • 1 cup Kosher salt (or any non iodized salt, so no table salt!)
  • 4 cups of brown sugar
  • Applewood or any fruit wood chips for smoking
  • 1 jar Apricot Preserve
  • Cracked black pepper to taste


Step 1

1. Filet the salmon and remove any bones and section them the way you want. You can either remove the skin or leave it on depending on your preference.

Step 2

2. In a bowl, combine the sugar and salt and mix thoroughly and set aside.

Step 3

3. In a large plastic or glass container (do not use metal of any kind) spread the salt and sugar mix on the bottom of the container until you can't see the bottom. Lay the salmon pieces down on top of the sugar, and then apply more salt and sugar mix on top of the salmon. Salmon should be completely covered with salt and sugar mix. Keep building up the layers this way until you run out of fish. Make sure your container is big enough to accomodate all the fish. When you are finished, make sure the fish is completely covered with salt and sugar mix. Cover the container for 4-6 hours.

Step 4

4. Uncover the container and move the salmon pieces around to ensure they are not sticking together. At this stage, their should be some liquid in the container. Cover the container again for another 12-24 hours.

Step 5

5. After the curing process is over, wash all the salmon pieces under cold water to wash off any excess curing liquid and place the pieces on your smoking rack. Pat dry pieces with a paper towel. At this stage, the salmon should be very firm and darker reddish color. Let the salmon air dry until the surface is smooth and dry to the touch, about 1-2 hours. (use a small fan to speed up this process)

Step 6

6. Prepare your smoker. Temp should be between 275-300F, apply the wood chips to your smoker and make sure there is a light faint smoke coming out of the smoker and at the correct temp before putting the salmon in.

Step 7

7. Smoke the salmon for 45 minutes.

Step 8

8. Glaze the salmon with apricot preserve and apply cracked black pepper. Put it back in your smoker for another 20-25 minutes.

Step 9

Note: Cooking times may vary depending on your smoker type, temp consistency, and weather. The key is to maintain a constant temp throughout the cooking process. Make sure that you are not cooking on too high of a temp because the salmon will develop a white film that comes from cooking it too fast.


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