Smoking salmon is quick and easy with this method. Learn how to smoke salmon quick and easy.

There are many different varieties of smoked salmon , you will find everything from teriyaki and honey garlic to lemon and pepper. How to smoke salmon really has little to do with what flavor you would like to add to the salmon.

How to smoke salmon is based on one simple principle and that is the use of salt as the catalyst to extract the moisture from the salmon stiffening the flesh allowing the flesh to except smoke and preserving the salmon. This process is also referred to as curing.

Fresh or previously frozen salmon can be used. I personally have found very little difference in the finished product when using fresh or frozen salmon. I like to buy whole salmon and fillet them if I haven't caught the salmon myself. This is simply a money saving issue. The price point on whole salmon when on sale even after boning can be much cheaper compared to purchasing fillets.

How to smoke salmon is made complicated by many but you will not find any complicated instructions here. This process is basic and will produce consistent and tasty results time after time.

First start with two whole skin on salmon fillets. Two whole salmon fillets will fill the smallest smokers on the market.

1) Start by portion cutting the whole salmon fillets leaving the skin on, you should be able to get four to five portions per whole fillet from a 2 1/2 lb fillet.

2) In a mixing bowl blend 1/2 cup of corse salt with 1/2 a cup of of Demerra sugar add 1 quart of water and thoroughly dissolve sugar and salt mixture. At this stage you could add any spices or flavors which you might like.

3) In a plastic or glass deep baking dish don't use metal. Start by placing a row of salmon fillets skin down in the bottom of the baking dish. It is important to put the thickest fillets on the bottom layer, do not use the tail portions in the bottom row. The tail fillets are too thin and will have a very salty outcome.

4) Once you have your bottom row in the baking dish cover this row with the salt and sugar mixture, we will call this mixture from now on as the brine.

5) You will continue this process until you run out of fish. The main trick in how to smoke salmon is always have flesh on flesh and skin touching skin. Another words your first row should be followed by the second row being placed flesh down and the third row will then be placed flesh up always salting the flesh.

6) Place in the refrigerator for roughly 9 hours. Try to stay close to this time. I have left the salmon overnight in the brine and ended up with a very salty product.

7) Once the a required time for the brine to cure the fish is over remove the fish from the brine and give it a light rinse to remove any salt residue. Pat the fish dry with paper towels then let the fish stand at room temperature until you see a shiny surface and the fish is tacky to the touch. This procedure should take about 1 hour.

8) Now you are at the smoking stage, place fish on the smoker racks. I like to sprinkle a little brown sugar on the surface of the fish at this time. Pre heat the smoker before loading the racks in the smoker.

9) Use 2-3 pans of chips during the first stages of smoking. Once you have used up the chips then the rest of the time is to reach the proper cooking requirements. Your fish should be smoked between 8-12 hours. Check your fish from time to time to make sure that your fish does not get over cooked.

Smoking fish is an easy way to get store bought quality with out the cost. It"s easy to customize to your liking by following the above steps and adding the flavors of your choice. Good luck.