Smoked King Salmon
Smoked King Salmon
King salmon, aka chinook salmon, is the largest of the pacific salmon species. They average between 10-50lbs, but can weigh as much as 100lbs. They are valued for their rich, buttery flesh that is very high in omega 3 fatty acids. The king salmon is an anadromous fish, meaning it migrates from the sea into coastal fresh water river systems. Since the flesh of king salmon is thicker than other salmon, it will take a little longer to smoke.
Equipment
- Electric Smoker
- Probe Thermometer
Ingredients
- 1 1/2 lbs king salmon fillet
- cracked black pepper
- Hawaiian pink salt
Brine
- 4 cups water
- 1/4 cup sea salt
- 1/4 cup sugar
Wood Chips
- 1/2 pecan wood
- 1/2 cherry wood
Instructions
- Remove the pin bones from the fillet. Cut into 3 pieces.
- Mix together the brining ingredients.
- Place the salmon fillets in a gallon sized storage bag with the brine. Brine the fillets for 4 hours.
- Place the fillets on a rack and allow to dry at room temp for an hour. Lightly seasoned the fillets with cracked black pepper and a small pinch of Hawaiian pink salt.
- Preheat your smoker to 250 degrees. Place the salmon in the smoker. Allow the wood chips to start smoking, then turn the heat down to 215 degrees. Smoke for 2 hours until the internal temp reaches 150 degrees.
- Let the salmon rest before serving.
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