Dry Brine and Smoked Alaskan Salmon

 

Salmon is one of the most nutritious and healthy foods we can eat, but not all salmon is the same. Wild caught Alaskan is worth the price and effort. Farmed salmon is not the same.

 

This recipe starts with a dry brine of at least a few hours or overnight. You can remove the small bones at any stage in this recipe. I often prefer to do it after cooking as they can tear and pull meat if done when the fish is fresh/defrosted and raw.

 

My favorite dry brine for salmon is coarse salt, turmeric and black pepper.

Overnight in the fridge on a wire rack.

Add to the smoker basket:

 

 

 

 

 

 

 

 

Add smoker pellets and

 

 

 

 

 

 

Smoke for 20 minutes at 225 degrees F (107C)

 

Enjoy.