Prepare the fillets. I like to remove the skin from the salmon and trim off the brown fat. I leave the skin on steelhead. Fillets can be left whole or portioned as you like. Combine all ingredients except wood chips in a plastic container. Cover and brine for 12 hours or overnight. Thoroughly rinse the fillets and pat dry. Place the fillets on your smoker racks and air dry for two hours below 60 deg. F or in the refridgerator. Using an electric smoker set at 140 deg. F smoke salmon for 8 1/2 hours and steelhead for 12 1/2 hours. Use only 2 ounces of wood for great flavor. It is easy to over smoke fish. Let cool and enjoy now or vacuum seal and freeze.
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