Favorite Salmon Recipes
Cure salmon filets refrigerating overnight in a salt brine or
use salted fish.
Use fine to medium salt to prevent pitting of fish.
Cut flesh from skin and cut fish into approx. 1 1/2 inch cubes,
boning what you can.
Rinse salt from fish.
Test for saltiness by running fingers over fish and
For each quart add pickling mix desired mix together the
1/2 box (1 1/4 ounce box) of pickling spices
1 tablespoon or 3 whole bay leaves
1/4 cup brown sugar or more to taste
1/2 quart vinegar1/2 quart water
Pour into a saucepan. bring to a boil. boil
for 5 minutes. COOL COMPLETELY!!!
strain if desired
Layer in jars the following:
fish chunks, onion slices, peppers if
cover ingredients in jar with COOL brine
solution. allow to pickle for at least 4 days in refrigerator.
tilt jars daily while pickling.
Store in cool (38 degree) place
This recipe is Anna's personal favorite! You will need 1
cedar plank which can normally be found at your local meat market
or you can use a plain untreated cedar board no more than
1. Soak your plank in water for 45 min - 1 hr
2. Lay your salmon fillet on the presoaked plank
3. Brush your fillet with olive oil and sprinkle on some Italian
seasoning 4. Put plank with fillet on grill
5. Cook until the salmon is beggining to crack on the
You can also substitute step 3 with: Barbeque sauce or almost
anything you enjoy on salmon!
The great thing about salmon cooked this way is it has a half
smoked half grilled taste when finished!
To start with, our favorite salmon to smoke is Sockeye
because of the natural oil content and the firm consistancy of
the meat, but any salmon will do!
First you must brine the fish, to prepare the brine, we
normally use a super clean (new and cheap is good) ice chest 3/4
filled with cold water. Add Mortons Canning & Pickeling salt
until you get an egg to float, usually 1 to 1 1/2 full boxes then
add 4lbs brown sugar and stir until all salt and sugar is
To prepare the fish, you can either use whole fillets or you
can cut fish into 1 inch wide strips cut across the fillet (not
cut lengthwise) it is important to trim any super thin sections
off. Occasionally you may have to shave some thickness off if you
get some of the really fat sockeyes. The goal is to get
relatively uniform thickness.
Add the fish to the brine.
After the fish, add a bag of ice. It is key to keep the brine
cold, it seems that the colder the water the better the fish
soaks up the brine.
Pull fish out after 8-10 hours, rinse each piece thoroughly.
Set out the fillets or strips on a table out of the sun. a little
breeze from a window doesn't hurt. let sit for 3-4 hours.
Make up a solution of half honey and half molasses and brush it
onto the fish thickly. Let sit for another couple hours. brush
with honey mixture again. Load the fish into smoker and keep the
chips going strong!
After 6 hours of hard smoking reapply another layer of
molasses and honey to the fish. Continuing smoking until it has a