Semi's Smoked Salmon
From semi00 7 years agoIngredients
- 1 large salmon fillet cut into 8-16 pieces shopping list
- ½ to 1 gallon Yoshida’s gourmet Sauce and Marinade shopping list
- 1/2 cup kosher salt shopping list
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.
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