Try this recipe yourself, or browse for more recipes in this large online cookbook. Not found the recipe you're looking for? Browse all recipes on this site in alphabetic order, or use the simple one keyword search field.

Al's Smoked Salmon

Yield: 1 servings

Ingredients and directions for this recipe

Salmon fillets, cut into 2" -skin side down and pat
-widths -dry. Allow to air dry for
Mixture of 1 part plain -an
-salt (no iodine) and 2 Hour; a glaze will form on
-parts brown sugar -the salmon.
In a large ceramic or Place salmon in the smoker
-stainless steel bowl layer -with small spaces between
-in salmon and salt/sugar -the pieces. If you are
Mixture; pat mixture around Using a Little Chief or
-all the pieces of salmon. -similar smoker, use just
-Cover the salmon with a -three pans of wood for the
Plate that is smaller than Smoke. The fish can absorb
-the bowl and weight down -just so much smoke and
-with something heavy. I -three pans is certainly
Use 2-liter plastic pop Enough. Continue to apply
-bottles. -the smoker heat until the
Let brine in the frig for -salmon is firm to the
-at least 24 hrs. The Touch. Cool and store in
-juice from the fish makes -zip-lock bags in the frig.
-the - Don't worry about how
Brine liquid. Long the smoked salmon will
Remove the salmon pieces -keep. It will be gone
-from the bowl and rise -long before it turns off.
-well in running cold water. (licking fingers)
Lay out on paper towels,

See also:
Previous recipe Al's Seafood Bisque - From Al's Soup Kitchen~ Nyc
Next recipe Ala Badun

Or try one of these recipes:
Chipotle Gravy
Moms Filled Cookies *** Jo