Sweet Smoked Salmon
by Masterbuilt
Ingredients
- Kosher or rock salt
- Salmon filets cut into 6 ounce chunks with skin on
- 2 quarts soy sauce
- 2 cups brown sugar
- 1 cup honey
- 2 tablespoon ground black pepper
- Suggested wood chips: Barkless alder chips
Directions
- Coat the fish completely in kosher or rock salt for and set in refrigerator for 12-14 hours. (Do not go over this time frame. It will make the fish too salty to eat.)
- Rinse the fish under cold water to remove all of the salt. At this point the fish should have a firm consistency. Combine the soy sauce, brown sugar, honey, and black pepper. Marinate the fish pieces in the sauce for 24-36 hours.
- Preheat the smoker to 160 degrees. Lightly grease the cooking racks with oil. Place the fish on the racks, skin side down for 1 to 2 hours at 160 degrees. Check the fish every 30 minutes; it is done when flaky.
