The first step is to create your brine. A brine is a saltwater mixture that is used to marinate your salmon before cooking and helps to add flavor and to keep the fish moist. What happens is the saltwater mixture permeates the salmon.
For salmon, I make a simple brine consisting of about ¼ cup sea salt, ¼ cup Worcestershire sauce, ¼ maple syrup and 2-3 cups of water. You want to have enough brine to cover the salmon. Place in the frig overnight and you will be good to go the next day.After removing the salmon from the brine, season with Mary’s Cherry Rub. I’ve selected this rub because it has a high concentration of brown sugar which always goes well with salmon. It also includes salt, garlic, ancho pepper and smoked cherry flavor.
I’ve brought the temperature of the smoker to 200 degrees. The water pan is full which will also help to keep the salmon moist as it evaporates and for salmon I always like to use alder wood.Just place the salmon in the smoker. We want to smoke it until it reaches an internal temperature of about 140 degrees. This usually takes about 3 or so hours. So, I will place the temperature probe in the salmon and we are ready to close up the smoker.
It’s been about an hour and ½ and I am going to baste the salmon. The mix I’m using for basting, is simply a water and maple syrup mix. You can use about 3 parts or so water to 1 part maple syrup. The purpose is to keep the salmon moist and the maple syrup will add some really nice flavor. I’ll also add a little more alder chips, and we are good to go.
Once the internal temperature reaches 140 degrees you are ready to remove the salmon from the smoker. A really nice feature of the smoker I use is that you can monitor the internal temperature of the meat from the remote control.
After removing the salmon from the smoker, let it rest for about 30 minutes and it will be ready to serve.
You can watch our complete step-by-step video of How to Smoke Salmon here.
So, put some salmon in the smoker and let us know how it turns out!
Most of us never have enough time. There are jobs to work and kids to shuttle around.
We don't believe that everything in a meal needs to be made from scratch in order to be gourmet quality. So, wherever possible, we look for ways to use
ready-made sauces, spices and seasonings in our recipes to save "precious" save time.