Smoked Salmon

This recipe works best with pink or chum salmon as they have more oil and tend to not dry out as much as silver or king. Makes enough for 2-4 fish.

Salmon fillet cut crosswise about 2” wide

1/2 cup of salt

1 cup of brown sugar

1/2 cup of soy sauce (reduced salt works too)

1/2 cup of Worchester sauce (this gives it a richer taste but is optional)

1 gallon or more of water

Wash and remove any pin bones from salmon. Mix all ingredients until salt and sugar are dissolved. Put the salmon in a gallon zipper bag and add the liquid. Use multiple bags if necessary.

Put the bags in the fridge and let them marinate for 4-24 hours. The longer you marinate it, the saltier it will be.

When you’re finished marinating the fish, place them on a smoker and smoke for 2-4 hours depending on the desired dryness. Store smoked fish in the fridge or freezer.