How to Smoke Salmon
By Technical Writer Ben Niedbalski
Did you know that Alaska salmon might be the healthiest fish in the world to eat? Rich in vitamins, healthy fats, antioxidants, and protein, salmon fights inflammation and even contains pigments that prevent cellular damage from UV rays!
Salmon is rich in vitamins, healthy fats, antioxidants, and protein.
Smoking salmon is also part of Alaska Native culture, and preparing Indigenous foods maintains a connection with a traditional way of life that works toward a Native Community that works toward SCF’s Vision of a Native Community that enjoys physical, mental, emotional and spiritual wellness.
The process of smoking fish is easier than you might think. There are many recipes, techniques, and opinions, but the following basic recipe for hard-smoked salmon will get you started.
First, brine the fish. The salt solution kills bacteria and improves texture and flavor.
For a medium-strength brine, use:
- 1.5 pounds of salt for every gallon of water.
- 1 gallon of brine for every two-to-three pounds of fish.
- A large bowl or camping cooler to soak the fish.
Ensure your fish are completely thawed, clean, and free from blood and slime. To brine more evenly, cut the salmon into one-inch strips. For whole fillets, cut a slit every inch perpendicular to the length of the fillet.
Mix the salt in the water.
Soak the salmon for at least 30 minutes and up to three hours. If it is your first time, soak for a shorter time to ensure the fish is not too salty for your preference. For big fillets or a saltier finished product, soak more than three hours.
Next, rinse your fish and pat dry with paper towels. Place the fish on racks from the smoker. Elevate the racks to improve airflow and use a fan to speed the drying process, especially in humid weather. Wait until the fish is completely dry. The fish should have a kind of stiff and shiny coating and be a bit tacky.
When the fish is almost dry, heat the smoker and add wood chips of your choice. Alder is an Alaskan favorite, but there are a variety of store-bought types such as apple, mesquite, or hickory. Wood chips will make a thicker smoke, but wood chunks will burn longer.
When the fish is dry, place the racks of fish in the smoker. Slowly raise the temperature over several hours, using a standard meat thermometer to check the internal temperature of the fish. For a smokier flavor, raise the temperature more slowly and leave the fish in longer.
Monitor temperature carefully and check the wood chips periodically to ensure a thick and even smoke. When the temperature stays at 150-160 degrees for 30 minutes, the fish is done.
Hard-smoked salmon is fully cooked and can be eaten immediately. Try it as is, or add to a dip, spread, or even a pasta dish. It can be refrigerated for one-to-two weeks or frozen for long-term storage. Enjoy!
