Salmon is one of the most popular foods in North America, and smoking is an easy and tasty way to enjoy your salmon. *Tasty and full of healthy omega-3 fatty acids, salmon can be cooked in a variety of ways, including smoked.About.com: Smoked Salmon This article will show you how to smoke salmon.

• -Fresh or frozen salmon

• -Sugar (brown, granulated white or a mixture of the two)

• -Non-iodized salt

• -Seasonings/flavorings according to your personal preference

• -Wood chips of your choice

• - Large bowl

• - Non-metallic container large enough for the salmonname="about.com A">About.com: How to Smoke Salmon

• - Smoker to smoke the salmon in (electric, barbecue, stove top, etc.,)

• Your smoked salmon is only as good as the fish itself!All Recipes: Salmon: A Fish Story Here are some things to look for when you are choosing which salmon to smoke.

1. The salmon should not smell fishy.US Food and Drug Administration: Fresh and Frozen Seafood
2. The flesh of the salmon should be silvery and shiny; bright and moist.All Recipes: Salmon: A Fish Story
3. The flesh of the salmon should be firm, and not discolored along the edges.US Food and Drug Administration: Fresh and Frozen Seafood
4. When buying an intact salmon, look for bright and clear eyes.All Recipes: Salmon: A Fish Story
5. For best results, avoid frozen salmon How To Do Things: How to Smoke Salmon
   • -If you must use frozen salmon, make sure the salmon is rock hard, evenly colored and tightly sealed.US Food and Drug Administration: Fresh and Frozen Seafood

• It is much easier to smoke salmon if you fillet it first.

1. Remove the head.How To Do Things: How to Smoke Salmon
2. Cut straight down behind the gill, perpendicular to the backbone.Northwest Fly Fisherman: How to Fillet a Salmon
   • Do not cut through the backbone.
3. After cutting down to the backbone, make sure you cut and free the lower (belly) section.How To Do Things: How to Smoke Salmon
4. Turning your knife upside-down (blade facing up), slide it along the backbone and cut up.Northwest Fly Fisherman: How to Fillet a Salmon Then, turn your knife back over and cut down along the backbone.Northwest Fly Fisherman: How to Fillet a Salmon
5. Cut all the way to the tail.
   • -You will cut through the rib bones, so make sure you are using a good, sharp fillet knife!Northwest Fly Fisherman: How to Fillet a Salmon
   • -Leave as much meat as possible on the salmon.Mahalo: How to Fillet Salmon
6. Turn your salmon over and repeat on the other side.Northwest Fly Fisherman: How to Fillet a Salmon
7. Remove the ribs.Mahalo: How to Fillet Salmon
   • -The best way to do this is to remove the first one or two ribs, as they are positioned differently from the rest.Northwest Fly Fisherman: How to Fillet a Salmon
   • -Then, remove the rest of the salmon's ribs by cutting carefully under the ribs, removing as little meat as possible.Northwest Fly Fisherman: How to Fillet a Salmon
8. Remove the ventral fins.Northwest Fly Fisherman: How to Fillet a Salmon
9. Trim off any fatty pieces to your own personal preference.
10. Remove the pin bones, small thin bones down the center of the fillet.YouTube Video: Where There's Smoke, There's Fish Part 2
    • -Remove with pliers, as if you were removing a splinter from your finger with tweezers.YouTube Video: Where There's Smoke, There's Fish Part 2
11. Cut the large fillet into smaller pieces for easier smoking.How To Do Things: How to Smoke Salmon

• Brining and curing preserves the salmon and removes excess moisture.About.com: How to Smoke Salmon A basic cure is a mixture of sugar and salt. Either method will work in this instance. It's up to you to experiment and decide what you like best. This guide will focus on a dry cure.

1. Sugar. You can use brown or white sugar depending on the flavor you want. Start with 2 cups. You'll need more or less depending on the size of the salmon.
2. Salt. The salt must be non-iodized, like regular table salt, kosher salt, sea salt or canning salt. Use equal parts salt and sugar.You Tube Video: Where There's Smoke, There's Fish Part 1 (Time: 10:24) Start with 2 cups.
3. Seasonings (optional). This part is up to you. Try pepper, garlic, parsley, lemon pepper, etc.,

• 1. Combine all ingredients in a large mixing bowl.
  2. Cover the salmon fillets liberally with the mixture on all sides of the salmon.Salmon University: How to Smoke Salmon
  3. Place in a non-reactive container.About.com: How to Smoke Salmon
  4. Cover with a lid.
  5. Place in the fridge for 12-24 hours.YouTube Video: Good Eats Where There's Smoke, There's Fish Part 1
  6. Remove the salmon fillets from the container and gently rinse them off in cool waterSalmon University: How to Smoke Salmon
  7. Dry on a rack for 2 to 3 hours at room temperature in an area with good air circulation. If needed, use a fan.About.com: How to Smoke Salmon
     • Drying creates a thin layer of protein called a pellicle, which keeps the salmon moist and attracts smoke flavor while smoking.YouTube Video: Where There's Smoke, There's Fish Part 2 (Time: 10:25)

1. For a citrus-based brine, add pineapple-orange banana juice.Just Smoked Salmon: Steve's Smoked Salmon Brine

2. For deep dark flavor, try a recipe that utilizes liquid smoke.Just Smoked Salmon: Matt's Favorite Brine

• Using an electric smoker is fastest and easiest way to smoke your salmon.About.com: Fish: Smoking But don't worry, if you don't have an electric smoker, you can use your barbecue, a stove top smoker or even a makeshift smoker made from a cardboard box and hot plate.YouTube Video: Hot Smoked Salmon (Time: 4:50) YouTube Video: Smoked Salmon (Time: 4:28) YouTube Video: Where There's Smoke, There's Fish Part 2

1. Preheat for 15 minutes.About.com Barbeques and Grilling: Fish: Smoking
2. Add wood chips.
   • -Alder, Hickory, and Oak chips are good choices.About.com: How to Smoke Salmon
   • -Make sure to soak the wood chips overnight, so they're nice and wet.YouTube Video: Hot Smoked Salmon (Time: 4:50)
3. Add the rack of salmon fillets.About.com Barbeques and Grilling: Fish: Smoking
   • -There should be several inches between the wood chips and the salmon.How To Do Things: How to Smoke Salmon
4. Let smoke for up to four hours.About.com: How to Smoke Salmon
   • -The length of the smoking time will depend on the size of the salmon and the temperature of the smoker.YouTube Video: Where There's Smoke, There's Fish Part 2
5. Try to keep the temperature of the smoker between 140-165 degrees F.About.com: How to Smoke Salmon
   • -You don't want the temperature of the smoker to get higher than what you want the internal temperature of the fish (140-165 degrees) to be. Otherwise the fish will cook too quickly and not soak up the yummy smoky flavor.YouTube Video: Where There's Smoke, There's Fish Part 2
6. The salmon is done when it's heated all the way through and flakes easily.About.com: How to Smoke Salmon
   • -Remember, make sure the salmon is between 140-165 degrees.

• Smoking time will vary depending on weather conditions.About.com Barbeques and Grilling: Fish: Smoking The hotter the temperature, the less time it will take to smoke your salmon, but less smoking means less flavor.YouTube Video: Where There's Smoke, There's Fish Part 2

• Now that your salmon is smoked, eat it as a main dish or use as an ingredient in a fabulous recipe. Try these yummy ideas or be creative and make up a few of your own.