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Smoked Salmon Recipe
|Water||3 Cup (48 tbs)|
|Dry white wine||3 Cup (48 tbs)|
|Soy sauce||2 Cup (32 tbs)|
|Sugar||1⁄3 Cup (5.33 tbs)|
|Salt/Pickling salt||1⁄2 Cup (8 tbs) (Canning Or Pickling)|
|Garlic powder||1⁄2 Teaspoon|
|Onion powder||1⁄2 Teaspoon|
|Red pepper sauce||1⁄2 Teaspoon|
|Salmon steak/Substitute steaks||8 (8 Oz each)|
Serving size: Complete recipe
Calories 2218 Calories from Fat 562
% Daily Value*
Total Fat 62 g95.8%
Saturated Fat 10.1 g50.4%
Trans Fat 0 g
Cholesterol 936.1 mg
Sodium 2413.2 mg100.6%
Total Carbohydrates 18 g5.9%
Dietary Fiber 0.67 g2.7%
Sugars 12.7 g
Protein 361 g722%
Vitamin A 42.9% Vitamin C 2.6%
Calcium 25.6% Iron 81%
*Based on a 2000 Calorie diet
Stir until sugar and salt are dissolved.
Add steaks to brine.
Cover and refrigerate 12 hours or overnight.
Drain and discard brine from steaks.
Rinse with water.
Pat dry with paper towels.
Arrange steaks on cooling racks.
Air dry for 1 hour, or until steaks are shiny and dry.
Place oven thermometer in smoker.
Heat dry smoker for 20 minutes, or until temperature registers 100°F.
Spray smoker racks with nonstick vegetable cooking spray.
Arrange steaks on prepared racks, spacing at least 1/2 inch apart.
Smoke steaks according to smoker manufacturer's directions (approximately 4 to 6 hours), or until fish is firm and opaque and internal temperature registers 180°F in thickest part of steak, adding wood chips as necessary to impart desired flavor and to maintain desired level of smoke.
Store smoked fish, loosely wrapped, in refrigerator no longer than 2 weeks.