Alaskan Smoked Salmon Recipe
Alder Smoked Salmon Recipe
One great way to enjoy and preserve your catch from Alaska is by smoking some of that salmon you brought home. I personally like the flavor and texture from Sockeye Salmon but this recipe will work well with Silver Salmon as well which tends to be ore oily when smoked.
I learned this brine from one of our pilots Bernie, who has been guiding and flying bush planes in Alaska since 1981. It is a simple recipe and good base to start with. You may add or change ingredients as you experiment with it.
Prepare Your Brine
This makes enough brine to do about 10 sockeye salmon
- 4 cups soy sauce
- 3/4 cup salt
- 1 1/3 cup molasses
- 1 cup brown sugar
- 1/2 cup Worcestershire
- 2 pints dark amber beer
Mix all ingredients together well so the salt and sugar dissolve into the liquid
Skin and cut salmon fillets into 2-3” pieces (you can leave skin on if you prefer)
Put chunked fillets into a deep baking pan and cover with the brine
Cover with plastic wrap and put in the refrigerator
Leave salmon in brine for 24-36 hours rotating a few times to be sure each piece gets enough brine soaked in.
Time to Smoke!
Bring the salmon to smoker and spray the racks with Pam
Smoke on medium heat for 3 hours
Add more chips if needed and rotate racks
Smoke an additional 6 hours
Turn heat up for 3-4 hours and finish to desired done-ness
Take off racks and enjoy! Vacuum seal and freeze for a treat that will last you well into the winter.
- I prefer my salmon drier so total smoking time is 12-14 hours.
- You can also add a dry rub to the fillets when you first start your smoker. A coat of coarse ground pepper or herb and garlic seasoning can be a great way to get a different finished product.
- Alder chips are best used as they create a mild smoke. Hickory is another favorite.