Tis the season to smoke salmon. This is the time of year that most salmon get smoked.
The best recipe I've found for a good brine is as follows
3 cups water (filtered) we don't need clorine.
1 cup of salt
1 cup of brown sugar
1 tablespoon onion powder
2 cloves garlic (minced)
Put the fresh fillets into brine and let it sit for 8 hrs.
Remove fish from Brine and let them air dry on paper towels.
When the pieces are dry then put in the smoker with alder chips until desired doneness is reached (for average Salmon filets, about 10-15 lb fish, that will be about 8 hrs). Make sure to keep the smoke going for at least 6 hrs).
It works real good for me!
