There are two main ways of smoking salmon - hot smoking and cold smoking. Fish smoking has been a part of most maritime communities throughout the ages. Recognized in ancient times as an effective and delicious way to preserve salmon and other fish, it has continued to offer a valuable product in today’s societies.

How to Smoke Salmon

Wild-caught Sockeye salmon is a favorite for smoking. Because salmon is a fatty fish (containing those healthy omega-3 fatty acids), it’s a particularly good fish for smoking: it’s those fats that absorb the wonderful flavors.

The salmon is soaked for several hours in a solution of kosher salt and water, sometimes with white or brown sugar added. The fish is then rinsed and set out to dry. Drying causes the fish to develop a pellicle, or skin-like layer of stickiness that attracts the smoke particles. Maple syrup, teriyaki sauce or pepper is often brushed on for additional tang, and the fish is smoked at a temperature of 120℉ or above for up to eight hours. Thus, because the salmon has been exposed to heat, it  is considered “cooked.”

This process yields a rich red-brown, smoky, flaky, salty and satisfyingly chewy treat eaten just as is. But cut into small pieces, the smoked salmon tidbits make a signature difference when added to casseroles, quiches, soups, dips, pasta, egg dishes - the possibilities are endless! 

Popsie's Smoked Salmon

Ingredients

• 8 filets of wild sockeye salmon cut into 1 in. wide strips

Brine

• ⅔ cup brine salt
• 3 cups brown sugar
• 2 tbsp crushed red pepper
• 2 tbsp black pepper
• 2 tbsp Goya Adobo seasoning
• 2 cups Yoshida's sauce

Directions

Brining:

1. Mix brine with 8 Sockeye salmon filets, cut into 1 in. wide strips, in a large bowl.
2. Brine in fridge for 16 hours. Stir every few hours.
3. Spray smoking racks with cooking spray, then place salmon strips on racks and lightly rinse with water.
4. Dry salmon on racks until only slightly tacky (A drafty/windy area is best). Try not to touch pieces together and check progress every couple hours.

Smoking:

1. Place wood chips in a strainer, then place strainer in a bucket of water to get damp for smoking. 
2. Pre-hear smoker for 30-45 minutes at max temperature, before loading fish.
3. Place ½ cup of wood chips in the chip loader. Do not over fill.
4. Open, and leave open, the air damper to release moisture.
5. Cook fish at 180 for about 3 hours ( or until favored texture) 
6. Vacuum seal fish and store in freezer for up to 2 years. Makes a great gift for friends and family, or a an easy grab-and-go snack.