Ingredients

How to make it

  • 1. Mix brine ingredients well to dissolve salt. Add salmon and stir gently. Cover and brine for at least 8-12 hours.
  • you may have to put a plate or some weight on the fish to keep it submerged in the brine. it needs to stay covered.
  • 2. remove from marinade discarding the marinade. Lay salmon on a cake cooling rack to warm and drain. You want it to dry out a bit and warm close to room temp before you put it in the smoker.
  • 3. Smoke for 2-4 hours. Until desired smokiness.
  • Note I am salt sensitive so I cut the salt back to around 2 tablespoons to 1/4 cup.

Reviews & Comments 1

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  • elgourmand2 7 years ago
    Nice post. Now if I can find out what Yoshida’s gourmet Sauce and Marinade is I'm set.
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