6 Reviews of Smoked Salmon

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

From: Food of the Gods!

On Jul 10, 2006

I only had 2 hours to let my salmon marinate and STILL it was wonderful. I can't wait until I can actually let it sit overnight. It was the most delicious, moist, flavorful salmon I have ever had. That's saying alot. I highly recommend this recipe! Thanks!

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.

From: steve in FL

On Apr 21, 2007

Excellent marinade! I only smoked a 1-lb piece to test out the recipe and it only took about 2 hours in my smoker.. We had this with roasted asparagus and hollandaise sauce.. I will definately do this one again, it's really delicious! Thanks for posting..

From: Chef #846279

On May 24, 2008

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

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.