Smoked Salmon


  • 4 Salmon fillets
  • Brine:
    • 1 cup water
    • 1 cup dry white wine
    • 2 cups soy sauce
    • 1/2 teaspoon tabasco sauce
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon pepper
    • 1/3 cup sugar
    • 1/4 cup non-iodized salt
    • 3-4 lbs salmon fillets(with skin)



  • In a large bowl, mix all brine ingredients thoroughly.
  • In a large, deep pan combine whole salmon fillets with the brine mixture to soak overnight, keeping refrigerated.
  • Rinse thoroughly after brining.
  • Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.
  • Lay salmon fillets on smoker rack skin side down.
  • Cook in smoker qt 75 degrees for 3-5 hours.
  • Cooking time will depend on the thickness of your fillets.


Use light woods such as cherry or apple to ensure you don't overpower the salmon. 

Recipe Template Smoked Salmon recipe

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by: Rhiannon Peterson