Ever wonder what it takes to make smoked salmon? My husband bought a smoker a while ago and ever since we’ve been enjoying delicious smoked salmon. Learn how you can do it at the comfort of your own home!
We have this Smoker and are pretty happy with it. It’s not too expensive and easy to use. You can probably use any smoker, but the instructions below are for this particular one. My husband used to have a different smoker that had a dial to change temperatures, but he did not like that one. He couldn’t quite figure out what temperature is best for which cut of meat. What we like about the smoker we have right now is that, you just plug it into the outlet and whatever the temperature it’s set at, is good for both meats and fish, producing perfectly smoked product every time.
When picking out salmon in the store, try to get one with more fat, as it makes for a moister and more delicious smoked salmon.
- Salmon fillet, boneless (skin on)
- Seasoning of choice
- 1:1 ratio of medium sized Cherry & Apple Wood Chips
- Rinse salmon fillet under water, pat dry with a paper towel.
- Make sure it is free from bones. Use sterilized pluckers to pick the bones out, if there are any.
- Cut the fish into even pieces - for faster curing & smoking, cut thicker part of the fillet into smaller pieces (about 3-4 inches in width for fillet closer to the head, and 5-6 inches width closer to the tail).
- Sprinkle salt, pepper and any other fish seasoning you like on both sides of the fish (fillet & skin side). Salt the fish as you would for roasting. Pan fry a small piece to check that there’s enough salt.
- Refrigerate for 24-48 hours, wrapped or in a closed container.
- Thread 3-4 pieces of fish on a skewer and hang between two raised pieces of wood (see picture for illustration), and set a baking dish underneath to catch any drippings.
- Set fan in front of the fish, and blow dry it for 10-12 hours (preferably overnight, when the temperatures are lower), until the fish is dry to the touch and no longer sticky, this will help the smoke to adhere to the fish.
- Take the fish from the skewers and set it on the smoker racks, setting thicker fillets on the bottom racks and thinner (tail) on the top racks.
- Set the wood chips in the bowl, on the bottom of the smoker.
- Place the drip pan between the chips and the racks of fish.
- Close the smoker.
- Change wood chips every 2 hours.
- Leave the fish to smoke for 5-6 hours, depending on the temperature outside. In the summer months, start checking for doneness after 5 hours.
- Store refrigerated in closed container for up to a week and a half, or vacume seal and store for up to 2 months.