We prefer a very light smoke, and, as shown in class, the process is very quick–leaving salmon on the smoke a total of only 2 minutes. We then refrigerate the uncooked smoked salmon uncovered, so that some of the wood resins may dissipate before cooking. If you are fond of a stronger, smokier flavor, however, you may skip that step. You may finish by cooking over indirect heat on a grill or in the oven as described below.


  • 8 quarts water

  • 2 quarts soy sauce
  • 4 cups light brown sugar
  • 1 cup sea salt
  • 1 whole salmon, 12 - 14#


Combine water, soy, sugar and salt; mix well to dissolve; break down salmon to yield two sides and cut each side in half through the center segment. Cut each segment into smaller, manageable pieces and place in brine for 70 minutes.

Remove after 70 minutes and rinse and pat dry; place on rack on sheet pan, and refrigerate unwrapped 4- 24 hours to continue curing.

Prepare smoker pan using desired wood chips on bottom and cookie rack over chips. Place salmon on rack. Place over gill or burner and turn to high heat. When chips begin to smoke, cover and start timer for 60 SECONDS, (one minute). Turn off heat and time for one additional minute. Remove from pan and place salmon into refrigerator uncovered  for 4-24 hours before cooking or freezing.  When ready to cook, place into 400 degrees preheated oven for  7-10 minutes.


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