Smoked Salmon
Equipment
- 1 Smoker
Ingredients
- 1 Large Salmon filet, skin removed
- 2 Cups Brown Sugar
- ½ Cup Pickling Salt
- 1 3 oz bag Crab Boil
- ½ Cup Molasses
Instructions
Marinate
- Slice salmon into 6-8 inch chunks
- In a dish with a cover, partially fill with warm water and add the sugar, salt, and bay seasoning. Mix till dissolved
- Place salmon in the dish, be sure all pieces are covered with the solution and place in the fridge overnight
Smoking
- Remove fish from fridge and place on smoking racks, let it warm to room temperature
- Brush & drizzle each piece with the molasses
- Let the molasses glaze on the fish naturally which will take a couple of hours or you can speed up the process with a warm hair dryer
- Smoke at ~250 degrees, 1-2 hours
Notes
This is great on pasta or in a cream cheese dip mixed with chives & worcester sauce