How to Smoke Salmon and Steelhead
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Smoking fish is easy and fun. If you are lucky enough to have an available source of fresh salmon or steelhead then I encourage you to learn how to smoke fish. If you can't catch your own, find a good fish monger, or if you are in an area of the country, which we are, that has Indigenous Americans who can lawfully catch and sell fresh salmon and steelhead than that is the ticket to punch. Located in Hood River, Oregon is such a place. Wild Columbia Salmon. The stand is located just off the Mighty Columbia River, and the fish we bought came from the Klickitat River, a tributary of the Columbia. The fish is reasonably priced, and as fresh as it gets. If they ask you if you would like it filleted, the proper response is "Yes please".
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Skip to the end for the full recipe.
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Rinse, pat dry, then cut the filets into suitable chunks for the brining. This is kind of a personal preference thing, as to the size. It kind of also depends on the size of the filets. Use a food safe, not reactive vessel (not aluminum, e.g.) to put the fish in. I recommend going to a restaurant supply store for a lidded plastic container. (Glass is good too.). As far as saving the ribs and flippers, I would probably discard the ribs (or keep if you wish), but by all means, save the little fins. Tail fin not so much. They are super fatty and rich and good. Keep tail fins at your own discretion.
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Now for the brining. I used to use a wet brine (water, salt, sugar, soy sauce, etc.), but I switched to a dry brine, and have been very happy with the results. The recipe at the end has some spice ideas, but this is an area where you can be creative. I prefer a less salt to sugar ratio. More salt=less time. Layer the filets and fairly heavy layers of the brine until all is covered. Don't leave any bare spots. Put container in the refrigerator. You can probably brine for up to 24 hours, but overnight is good. Rinse well (important!) the filets, pat dry and put on racks to dry for 1-2 hours to form a pellicle. You can also set up a fan to blow over the fish. This time frame is open to opinion, as I have seen advice calling for another overnighter in the refrigerator after brining and rinsing.
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I use a Luhr-Jensen Big Chief electric smoker, which was so dented when I received it in the mail that it required some rubber-malleting. I would have returned it, but I had fish brining. They are about $120. And, curiously, they are based out of Hood River, Oregon where we have purchased quite a bit of our fish. They also make a Little Chief smoker, but I prefer the larger sized model. I am not going to speak on how to use other smokers, just follow the instructions they provide if you are using something else. The main things to remember are temperature and duration and to stay within the guidelines of your smoker's capabilities. Spray the racks with oil. Load up the racks evenly, skin side down, leaving room between the filets. Bigger pieces on the bottom racks. I like to put a fresh grind of black pepper, or even red pepper flakes before putting in the smoker. You can also put real maple syrup or other sweet stuff on the fish before it goes in. Put the smoker outside in a safe, well vented area.
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Time for the smoking. Again, some people like to try different things here, the kind of wood to use being one of the big considerations. Most fruit woods are probably OK, but for salmon and steelhead I like to use straight Alder. I use 3-4 pans at hour intervals, and also baste the fish at these times with real maple syrup, molasses, or honey. This adds a nice glaze. The smoke doesn't have to be on the fish the whole time, generally in the beginning stages is best. Rotate racks of fish if necessary. The fish is done when it reaches the degree of doneness that you desire. There are many variables on time, as it depends on the size of the fish, and the outdoor weather. Generally 6-8 hours depending on the weather.
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When the fish is done, remove, cool it some, then put in fridge overnight between layers of paper towels, (keep a paper towel on top layer too, otherwise keep container uncovered to catch the moisture). If just refrigerating, put in zip lock bags, and eat it within a week. Freeze the rest in food saver or zip lock bags. There you have it. You can find other websites that go into greater scientific detail on greater intricacies of smoking salmon and steelhead, but my approach to self-sustenance has been to keep it simple, keep it clean, keep it fresh, and follow the basic guidelines. Works for me. Good luck with your smoking, and enjoy!
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Smoked Salmon or Steelhead
Click Here for .pdf file
Brine (Dry)
4 cups brown sugar, packed
1 cup non-iodized salt (kosher, e.g.)
~Tbs - Granulated/powdered garlic
~Tbs - Onion Powder
~Tbs - Black Pepper
~Whatever other seasonings you like or have found in other recipes (optional).
Mix well with whisk or big spoon. Save unused brine mix in a Ziplock bag.
Molasses, pure maple syrup honey, agave syrup for basting. I like to mix dried black pepper or hot peppers to the baste.
Method
Click Here for .pdf file
Brine (Dry)
4 cups brown sugar, packed
1 cup non-iodized salt (kosher, e.g.)
~Tbs - Granulated/powdered garlic
~Tbs - Onion Powder
~Tbs - Black Pepper
~Whatever other seasonings you like or have found in other recipes (optional).
Mix well with whisk or big spoon. Save unused brine mix in a Ziplock bag.
Molasses, pure maple syrup honey, agave syrup for basting. I like to mix dried black pepper or hot peppers to the baste.
Method
- Get the fish. This is the most important aspect of the process. Have the fish monger filet it for you if it is whole. Keep the bony section if there is one. At least the collar, Ventral and Pectoral fins. Smoke these too. Keep the skin on.
- Rinse the fish. Pat dry with paper towels. Cut into palm sized chunks.
- Arrange fish, skin side down in glass or food safe plastic container. Do not use aluminum. Coat top and sides liberally with the brine. It is OK to layer. Cover.
- Put fish in fridge overnight. OK to brine up to 24 hours, but remember, the longer you brine it, the saltier it will get. Ideal time may be around 12-16 hours with a 4/1 sugar to salt ratio.
- Rinse filets, etc. a colander works good, pat dry, arrange on paper towels, ane/or put on racks that have been sprayed with cooking spray.
- Let dry an hour or two to develop a “pellicle” (sticky, shiny surface). You can also leave in fridge overnight, loosely covered with paper towels after brining and rinsing.
- At this point (on racks) I like to grind some fresh black pepper on the fish.
- Put thicker pieces on bottom racks.
- Plug in smoker, put in pan of dry smoking chips (I like Alder).
- Smoke with 3-4 pans of chips total, at about 1 hour intervals.
- Baste fish at new chip intervals. At least once or twice.
- Total smoking time is quite variable depending on outside temperature and thickness of fish. Generally it takes 4-6 hours in warmer weather. Longer than this in cooler months. Check hourly. Done when a little flaky when pressed, or to your liking. The color can also be a good indication of doneness. Golden brown=good.
- Remove from smoker. Let cool. Put in fridge overnight in a container, loosely covered with paper towels.
- Seal in food saver bags or zip locks. Preferably food saver bags. Freeze if not using in a few days.