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Smoked Salmon

Print Recipe
Course Ingredient
Cuisine American

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