We’re really lucky in that we have a great smoked fish program here at Alaska West. In fact, many of you have asked for a post highlighting our recipe and smoking process, but until now we’ve done a pretty good job at keeping it a secret.
However, the secret is out and today our smoke-master Dan Brevelle and camp hand, Dylan Sanders, have let us in on the entire process through step by step instructions.
Thanks guys!
Smoked Salmon at Alaska West
One thing we have learned here at Alaska West is that salmon are not only fun to catch, but also taste incredibly good! Being one of our favorite ways to prepare salmon, smoking the fish serves as a delicious and relatively simple process. You can eat the smoked fillets right out of the smoker, or even vacuum pack them and save them for a rainy day. Here is our signature Alaska West step-by-step recipe for smoked salmon.
Step 1: As in any fish recipe, the first step is to acquire the fish, caught or bought.Step 2: The next step is to fillet the fish. This can sometimes take a seasoned hand to perfect, so always be cautious when performing this action.Step 3: Next you have to prepare the brine. We use a 4 to 1 ratio of medium brown sugar to salt. Mix very well.Step 4: The bellies are an underutilized treat of the salmon that taste incredible when smoked correctly. You can cut up the center leaving the belly still partially intact, and cut off the fins so the brine wont get slimy. This can be easily done with a pair of sharp scissors.Step 5: Now it is time to put the fish in the brine. This dry mixture will turn into a liquid in just a few hours. Just ensure the fillets are completely submersed in the liquid brine after checking them a few hours later. We usually brine the fish in a cool place for 24 hours, but for a more “candied” tougher product, you can brine up to 48 hours. Once your fillets have a deep red color and a dense feel, you can rinse and dry them on a rack.Step 6: Now it is time to actually smoke the fish. We like to smoke the fillets for about 3-4 hours at 180-200 degrees Fahrenheit, continually adding more wood chips as needed.Step 7: Cool thoroughly, pull the pin bones, vacuum pack, and bust out your stunning fillets at Christmas for eye-popping results.Step 8: Enjoy your finished product!
