Loved ‘Alaskan smoked salmon’ my whole life but never had a smoker. Got super into it in the spring and spent this last summer smoking anything I could get my hands on. Lots of successes and failures and frustrations and fun along the way. But I experimented a bunch and really started to nail smoked salmon the way I like it.

First two pics are a batch of smoked, and the third and forth are ‘candied’. Last pic is where I caught them.

The reason I specify Alaskan smoked salmon is that, let me not dress it up for you, but it’s “overdone” a bit traditionally here. The ‘candied’ salmon is almost a jerky, but softer and easier to eat. Dry brined overnight, and glazed every 30 minutes with birch syrup, honey, etc. it has a different texture and flavor profile. The first time I smoked a filet I took it to the recommended temp and it was good, but wasn’t what I was going for. I was afraid to overcook it and dry it out, but going a little lower for longer seems to bring a balance of being a texture I enjoy more without being dried out.

Anyway, love this sub. Gotten loads of advice and entertainment. Happy smokin folks!