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Nutrition Facts
Serving Size 1 Fillets 627g Recipe makes 4 Fillets)
Calories 598
Calories from Fat 107		(17%)
Amount Per Serving		%DV
	Total Fat 11.9g	18%
	Saturated Fat 1.9g	9%
	Monounsaturated Fat 3.2g
	Polyunsaturated Fat 4.7g
	Trans Fat 0.0g
Cholesterol 177mg		59%
Sodium 10702mg		445%
Potassium 1460mg		41%
Total Carbohydrate 26.9g		8%
	Dietary Fiber 1.3g	5%
	Sugars 19.8g
Protein 83.3g		166%
how is this calculated?

Smoked Salmon

Recipe #102596 | 3¼ hours | 10 min prep | add private note

⁽⁶⁾ RATE IT NOW Print Recipe

By: LadyYager
Oct 22, 2004

My husband and I manufacture meat smokers and we of course use our own product regularly. We had tried several smoked salmon recipes but this one tasted the best to us. The recipe was given to my husband by a co-worker.

4 Fillets (change servings and units)

Ingredients

1 cup water
1 cup dry white wine
2 cups soy sauce
1/2 teaspoon Tabasco sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1/3 cup sugar
1/4 cup non-iodized salt
3-4 lbs salmon fillets (with skin)

Directions

1
In a large bowl, mix all brine ingredients thoroughly.
2
In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated.
3
Rinse thoroughly after brining.
4
Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.
5
Lay salmon fillets on smoker rack skin side down.
6
Cook in smoker at 165°F for 3-5 hours.
7
Cooking time will depend on the thickness of your fillets.

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Featured Reviews for This Recipe

From: Chef #846279

On May 24, 2008

Really good recipe. Let friends and co-workers try some and had many requests for more.

0 people found this review helpful

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From: bobo3039

On Jun 16, 2007

I didn't read the directions well before smoking so didn't dry the fish or let it rest for an hour. I'm not sure if that made a difference as the salmon was excellent despite my mistakes.

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From: Sherie_cda

On Sep 10, 2006

My husband took some of the leftovers salmon to work and the next time I plan to smoke salmon I have been asked to do extra. I have also used the leftover salmon in other dishes and received great complements. The salmon was very moist and tender. I purchased the salmon in the morning therefore it was mairate in the brine for 4 hours. My smoker remained at 170 degrees and it took the 3 hours to smoke the 2 fillets (6 1/2lbs). Thank you for share this recipe it is the best salmon I have had. Sherie

1 person found this review helpful

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From: Fancy Free

On Aug 9, 2006

I subbed 1 tsp of worchestershire sauce in place of tabasco, as I cannot have any tabasco. Because we have not tasted it with tabasco we didn't know the difference. The taste was great. In our gas smoker it only took 1 1/2 hours. Will do again.

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