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Smoked Salmon

ArikaArika Rodgers

I bought Adam a Bradley Smoker for Christmas in 2006 and we’ve been smoking salmon ever since. Sure you can buy smoked salmon, but there’s no way it tastes this good!

servings:Depends on how much salmon you smoke!
prep time:
10 Minutes
cook time:
4 Hours
total time:
1 Day 5 Hours 10 Minutes
other time:
24 hours (marinating) 1 Hour (resting)


  • Salmon (however much you want to smoke)
  • 4 C Soy Sauce
  • 3 C Water
  • 1 750ml Bottle White Wine
  • 4 T Brown Sugar
  • 1 T Garlic Powder
  • 1 T Onion Powder
  • 1 T Old Bay
  • 2 T Hot Sauce
  • 1/2 C Honey
  • Alder Bisquettes
Smoked Salmon photo


  • 1

    In a large zip-lock bag, combine all the ingredients except the salmon & alder bisquettes. Close the bag, shake well to mix. Add the salmon and put it in the fridge for 24 hours.

  • 2

    Take the salmon out of the marinade (discard marinade) and allow it to rest at room temperature for 1 hour.

  • 3

    Preheat smoker to 200°F.

  • 4

    Place salmon on the smoking grates and slide into smoker. Place the bisquettes in the shoot and advance so there’s one at the end of the slide. Secure the door. Check occasionally to make sure the temperature remains close to 200°. Thicker pieces of salmon will take about 4 hours, smaller pieces however will take less, so check the salmon with a fork every once in a while.


You can use half of the marinating recipe for 6lbs of salmon. (I never smoke less than 3lbs.) I always take the skin off the salmon before I marinate it. I serve the salmon with crackers or crostini and a cream cheese, red onion, caper spread.



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