Smoked Salmon

When I lived in Seattle, I had my little smoker on my apartment balcony.  I would go fishing in the Puget Sound for amazing salmon. (The largest I caught was over 30 pounds!)  I would also go to my favorite place in Seattle, the Pike Street Market (ok, right behind the Spot Tavern) and get right-off-the-boat salmon.  With that said, I had a hankering for smoked salmon for Christmas but was shocked at the price: $25 for 6 oz.  That is why I decided to do this recipe.  This is a simple one but is very useful and can be big savings and a hit at holiday parties.
2  pounds salmon side (wild caught is best, but look at the salmon rank: 1) king, 2) Atlantic; 3) sockeye; 4) coho, 5) chum – which is the stuff on sale at the grocery store. Use 1, 2, or 3.) Crosby’s Crab is my vendor of choice
1/4 cup kosher salt
1/4 cup brown sugar
2 teaspoons black pepper
2 teaspoons parsley
2 teaspoons dill
Skin salmon
Mix salt, sugar, and pepper
Place salmon in a large glass pan
Sprinkle liberally with salt mixture
Add parsley and dill
Wrap tightly with plastic wrap
Let sit overnight in refrigerator
Heat smoker to 225
If you can get alder wood, I would use that, but I used apple because I live outside of Washington DC and not in Washington state.
Let smoke for 2 hours or until the internal temp is 145.
This will freeze really well.
Serve with bagels or there is a salmon dip recipe on this blog.  Just sayin’.

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