I have tried several brines as well as dry rubs for smoking salmon and this is our favorite. We use either hickory or alder chips.


  • 3 - 4 pounds salmon, deboned, skin left on, cut into chunks about 3 x 4 inches
  • Brine:
  • 1/3 cup sugar
  • 1/4 cup non-iodized salt
  • 2 cups soy sauce
  • 1 cup water
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon black pepper
  • 1 teaspoon Tabasco sauce
  • 1 cup dry white wine


Combine all brine ingredients in a large glass or plastic bowl. Stir well to dissolve sugar and spices. Submerge salmon in brine; put a heavy plate on top to hold it under. Cover and refrigerate at least 8 hours. Remove from brine and rinse briefly under running cold water; dry well with paper towels. Put on a smoking rack and (important) allow to air dry until the fish gets a shiny appearance. (This can take up to several hours, depending on how much liquid your salmon has absorbed.) Smoke until dry, up to 12 hours, using your choice of wood chips.

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Submitted 6/13/05.
Source: My Files
Submitted By: Joy Bowers
Smoked Salmon