How To Make Smoked Sockeye Salmon | Smoked Sockeye Salmon Recipe | Smokin’ with Joe | Bradley Smoker

sockeye salmon

🥗Healthier: trout

💰Cheaper: farmed salmon

Trout is often lower in cost and still offers a rich flavor.

brown sugar

🥗Healthier: coconut sugar

💰Cheaper: white sugar

Coconut sugar is less processed and has a lower glycemic index.

dill

🥗Healthier: parsley

💰Cheaper: thyme

Parsley provides a fresh flavor and is often more accessible.

wood chips

💰Cheaper: alder wood chips

Alder wood is commonly used for smoking salmon and is often less expensive.

Start by curing the salmon using salt, pepper, and demerara sugar.

Measure 1 tablespoon of salt for each fillet, adjusting based on thickness.

Sprinkle the salt evenly over the salmon fillets, using more on thicker parts and less on thinner parts.

Add a pinch of black pepper to the fillets, if desired.

Sprinkle a little onion powder on one of the fillets for added flavor.

Place the seasoned fillets in the fridge to cure for about 24 hours.

After 24 hours, remove the fillets and notice the liquid that has formed around them.

Blot the fillets dry with a paper towel, leaving them slightly moist for better smoke adherence.

Place the salmon on a rack and prepare the smoker.

Set the smoker to 150 degrees Fahrenheit and use 9 alder bisquettes for three hours of smoking.

After three hours, check the salmon to see if it is smoked to your liking.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens