With this overload of salmon–about 65 lbs processed–quite a few pieces were destined to make it into the smoker.
Of all the ways to cook salmon, smoked salmon is my all-time favorite. It’s like candy from the sea. Some people aren’t so enthusiastic, but I believe that has more to do with the marinade and procedures. Just like any recipe, you can mess it up. Salmon, however, is an expensive ingredient, so said messed-up salmon that’s been over-smoked or over-salted, will still be served up to unsuspecting friends and relatives. Thus, a population out there who think they don’t like smoked salmon.
Stapled to my recipe is a scrap of lined paper with a record of times scribbled in my father’s hand. He started in the morning, putting on a thin layer of molasses and honey, then repeating with a thick layer 45 minutes later. The next day started at 4:00 a.m. with another layer of glaze, and repeating at 6:30 a.m., 7:30 a.m., and then off at 8:15 a.m. By the way, I’m not a morning person, but to do things right, I’ll set my alarm.
For recipes and directions on how to smoke your own, see my Recipe Box.