Recipe – Smoked Salmon

A lot of people like my smoked salmon or halibut I made. I am posting the recipe now.

Fish –  I like to use Alaska Wild salmon or halibut. I buy fish from Troller Point Fisheries few times a year when they have dock sell at Port of Everett. In the spring & fall they arrive with a wide variety of products—including Troll King & Coho Salmon steaks, fillets, and whole fish, Ling Cod, Pacific Cod, Smoked Salmon, Lox and their famous Halibut and Black Cod and the Sweet, Firm, Wild and Very Tasty Alaska Spot Prawns.

Smoker – I use Traeger, the wood pellet smoker bought from Costco.

Here is the recipe I use.


  • 1 cup kosher salt
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1 tablespoon crushed black peppercorns
  • 2 large salmon fillets or sides, pin bones removed

In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.

Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there’s a place for the runoff to gather.

Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.

Smoke fish in the smoker, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days. I use 220 degrees F for 3 hours when I prepare the fish for lunch or dinner.

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