It's a question that every angler has at some point in their lives. You've had a great day out on the water, you've got a stringer of fish, and you're on the way home. "What do I do with all these fish?!" Smoking fish is an ancient technique that continues to be done today for a very good reason! The prospect of smoking salmon, trout, and kokanee at home can certainly be intimidating. But with the right tools and knowledge at your disposal, you can turn that fish stringer into a bag of delicious fish candy. Let's take a look at some techniques and tips for getting started as well as perfecting your smoked salmon.
Equipment
One of the best things about smoking salmon is that it's fairly cheap to do it yourself. You can easily find used smokers online. As a bonus, you won't have to wait for your smoker to ship, and there won't be shipping and handling fees! I highly recommend exploring the used smoker market for deals. Oftentimes, sellers will throw in pellets, wood chips, covers, and other accessories.
Big Chief and Little Chief smokers are the old standby around the Pacific Northwest. They're cheap, simple, and turn out a great product. My first smoker was a Big Chief! There is a learning curve to using them, however. They have no temperature control settings, and they are not insulated. You can attempt to alleviate these issues by purchasing an insulation blanket to wrap around the smoker in cold weather and cracking the door open as needed in hot weather. It's a good idea to use a Bluetooth thermometer to monitor your temperature. You'll also need to empty the wood chip tray and fill it up with fresh chips every 30 minutes or so- I recommend setting a timer! One of the benefits of these smokers is that every part of them is replaceable. You can purchase new racks, chip trays, and heating elements online. If you're okay with changing out your wood chips every 30 minutes and keeping a close eye on your temperatures, you can't go wrong with a Chief.
Although the Chief smokers are the old standby, if you're looking for something a bit easier to use, invest in a smoker with digital controls. These require less babysitting, but this convenience does come at a higher price tag. Bradley, Masterbuilt, and Pit Boss are all reputable brands that make reliable and sturdy digital smokers. Some of these smokers automatically feed new chips/briquettes in addition to controlling the temperatures, making for a "set it and forget it" experience. They also tend to be insulated, so they can be used in cold weather and are more likely to hold a stable temperature.
Other smokers commonly used around the Pacific Northwest include charcoal grills and pellet grills. These grills are great because they're versatile. You can smoke a brisket, grill some burgers, and smoke up some salmon, all on the same unit. Electric smokers usually can't get up to the temperatures required for chicken, pork, or beef. Throw some wood chunks in your charcoal grill and let it smoke! Everyone loves that charcoal flavor. Pellet grills are very easy to use, and you can experiment with different types of pellets.
Methods
Now that you've got your smoker, let's delve into some techniques to help you get perfect smoked salmon on your first try. The first step is to brine your salmon. This involves putting your salmon in a mix of salt, sugar, and other additions in order to preserve your fish and add flavor. There are probably just as many smoked salmon recipes as there are salmon fishermen, but there are generally two ways to brine your salmon: dry brining and wet brining.
Dry brining is usually a mix of brown sugar, salt, and seasonings applied to your fish for 12-24 hours. After a few hours, the fish expels moisture, the brine liquefies, and you stir it all up. Wet brining is a mix of brown sugar, salt, water, and other seasonings. Because it's diluted with water, you generally leave it in for longer, sometimes as long as 48 hours. Try out both styles of brine and figure out your preference. I have a dry brine and a wet brine recipe that I alternate between, depending on what I'm in the mood for, and how much time I have.
Once your fish is finished brining, it's time to form the pellicle. The pellicle is a shiny, tacky layer on your fish that smoke adheres to. You'll get a smokier, juicier product if you take the extra time to let your fish form the pellicle. Lay your fish out on racks and leave them in the fridge overnight, or 3-12 hours. It makes a big difference in the final product!
Your next steps will vary depending on what model of smoker you have, but a few general rules will always apply. Monitor your smoker temperatures, your smoke levels, and your fish temperatures. If you're wondering what type of wood to use, alder is always a good choice. Apple and cherry are other common options for fish. Take the wood chips/briquettes/chunks out after a few hours for a lighter smoke flavor. During the last hour or so of smoking, I'll baste my fish. Maple syrup, honey, and jelly can help give your fish a bit of extra flavor and sweetness. Bag up your finished product and try not to let your family eat it all!
Food Safety
Especially if you're sharing your smoked salmon with friends and family, it's important to practice good food safety habits throughout the process. This starts from the moment you catch your fish. Bonk, thoroughly bleed, and immediately ice your salmon. Gut it as soon as you can and return it to the ice. Freeze or get your fish into the brine ASAP. Thoroughly brine your fish in the refrigerator before smoking it, turning it every 6 hours so that every piece of fish gets brined. Brining the fish helps preserve it. Once the fish is done brining, form your pellicle by leaving the fish uncovered in the fridge. You want to keep your fish out of the temperature danger zone, 40 to 140 degrees, as much as possible. When you smoke the fish, make sure to temperature check it and ensure the thickest part reaches at least 145 degrees. Keep your finished product in the refrigerator and consume it within 1 or 2 weeks. Last but not least, thoroughly clean your smoker racks and drip trays after each and every smoke. Follow these food safety tips to keep you and your family safe from foodborne illnesses!
One of the most rewarding parts of smoking salmon is trying out new recipes, brines, woods, and techniques. There are many forums, groups, and websites with recipes for you to try. Keep experimenting and having fun!
