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Smoked Salmon Recipe

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This recipe for Smoked Salmon is from Church of the Holy Cross, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Whole Sockeye or Pink Salmon or Salmon Fillets
1/2 cup Salt
1/4 cup Red Pepper Flakes
2 tbsp. Dill Weed
1 cup Olive Oil
Smoker
8 cups Alder
1 cup Hickory
1 cup Pecan chips
Directions:
Directions:
Keeping them separated, soak all wood chips in water overnight.
Dissolve salt in hot water add red pepper flakes and let cool. Place salmon in brine overnight.
Fill water pan at the bottom of the smoker, fill smoker box with wood chips keeping the ratio equal, (1 cup alder, 1/8 cup ea. of hickory and pecan).
Preheat smoker until temperature is ~ 150º.
Remove the salmon from the brine liberally sprinkle it with dill weed. Place salmon on aluminum foil and spread evenly on racks close to the water pan.
Smoke for 1 hour, coat salmon with olive oil, turn over and coat the other side with oil and sprinkle more dill on salmon. Replenish wood chips as necessary and water in the water pan. When salmon has been cooked, (taking care not to over cook), remove from smoker, let cool and refrigerate until served. Smoking time should be between 4 to 6 hours.

 

 

 

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