Cousin Izzy's Favorite Smoked Salmon

From Our Boat to the Table

For us, catching it is only part of the fun. Some of our favorite memories continue in the kitchen, turning what we bring home from the water into meals we can enjoy together. These are the recipes we actually use, kept simple, approachable, and perfect for enjoying the catch.

Cousin Izzy's Favorite Smoked Salmon recipe - The Champion

Prep & Brine: 8–12 hours
Drying Time: 1–2 hours
Smoking Time: Approximately 4–5 hours
Smoker Temperature: 130–160°F
Finished Internal Temperature: 145°F

Ingredients

• 6 lbs salmon fillets, skin on
• 2 cups soy sauce
• 1 cup water
• 1 cup dry white wine
• 1/2 cup sugar
• 1/8 cup kosher salt
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp black pepper
• 1/2 tsp Tabasco sauce

Instructions

1. Prepare the Brine

In a large bowl, combine the soy sauce, water, dry white wine, sugar, kosher salt, onion powder, garlic powder, black pepper, and Tabasco sauce.

Stir until the sugar and salt have dissolved.

Place the salmon in a large non-reactive container or food-safe bag. Pour the brine over the salmon, making sure the pieces are well coated.

Refrigerate for 8–12 hours.

2. Form the Pellicle

Remove the salmon from the brine and rinse lightly under cold water.

Pat dry and arrange the salmon on wire racks.

Allow it to air dry for 1–2 hours, or until the surface becomes slightly tacky and a pellicle has formed.

3. Smoke Low and Slow

Preheat the smoker to 130°F.

Add alder wood, or use a blend of alder and apple for a slightly sweeter smoke.

Smoke at 130°F for 1 hour.

Increase the smoker temperature to 145°F and smoke for another 2 hours.

Increase the temperature to 160°F and continue smoking until the thickest portion of the salmon reaches an internal temperature of 145°F, typically another 1–2 hours.

4. Rest and Enjoy

Remove the salmon from the smoker and allow it to rest for 15–20 minutes.

You can enjoy it immediately, but for the best flavor and texture, refrigerate it overnight before serving.

Storage

Refrigerate for up to one week.

For longer storage, vacuum seal and freeze for up to three months.

A Few Tips

Alder gives this recipe that traditional Pacific Northwest smoked salmon flavor.

The slightly higher amount of sugar helps produce a richer color while balancing the salty and savory flavors of the soy-based brine.

Gradually increasing the smoker temperature helps retain moisture and prevents the salmon from drying out.

Leaving the skin on makes the salmon easier to handle and helps retain moisture during smoking.