Dan's Fantastic Smoked Salmon

[Pepperbo]

finally, after much time at the computer I was able to post may latest batch of "Dan's fantastic salmon".

[Pepperbo]

Mr. Miyagi loves the skin off of the sockeye filet

[Pepperbo]

Costco finally has sockeye filets available. First of the season. Started dry brine today and salmon should be ready for Father's day feast. Thanks again Dan for posting one of the best recipes here. This consistently comes out awesome.

[Dominik F]

Hello Dan,

This is the first recipe I got from you and really sounds yummy, I am going to try it for sure on my next fish smoke.

[Greg S]

how much alderwood do you use in the 6 hours?
I have alder chips

[lonzinomaker]

I would start out with 2 to 4 oz. I only smoke my salmon about 2 hours. Starting at 120 deg until fish gets to that temp, then up set temp to 160-170 and pull salmon when internal temp is about 130-140 deg depending on doneness.

[Greg S]

I would start out with 2 to 4 oz. I only smoke my salmon about 2 hours. Starting at 120 deg until fish gets to that temp, then up set temp to 160-170 and pull salmon when internal temp is about 130-140 deg depending on doneness.

Thx! My filets are thin. I ll try less time and temp as you suggested