Alaska Smoked Salmon Strips

Name: Alaska Smoked Salmon Strips
Prep time: 1 h
Cook time: 8 h
Total time: 9 h
Yield: 10 servings
Cuisine: Alaskan
Ingredients: 5 lb Salmon fillet, skin on; 1 cup Salt; 1 cup Brown sugar; 1 gallon Water; 4 cups Alder wood chips

Salmon fillets cut into strips, brined, and slow-smoked over alder wood until deeply flavored and chewy.

🇺🇸United States· Alaska

Prep: 60 min
Cook: 480 min
Total: 540 min
Servings: 10
Difficulty: Hard
Calories: 180 kcal

Ingredients

0 of 5 gathered

Servings

Equipment

•Smokehouse or smoker
•Alder wood chips

Nutrition

Per serving, approximate

Calories: 180 kcal
fat: 8
carbs: 4
protein: 22
calories: 180

Instructions

1
Cut the salmon fillets into long, even strips about 1 inch wide. Leave the skin attached at one end.
2
Stir the salt and brown sugar into water until dissolved to make a brine (seasoned soaking liquid).
3
Put the salmon strips under the brine. Refrigerate for 8-12 hours.
4
Take out the strips and rinse them briefly. Pat them dry.
5
Air-dry the strips on racks in a cool, breezy spot for about 1-2 hours until a sticky skin (pellicle) forms.
6
Hang or lay the strips in the smoker. Smoke over alder wood at low heat, 100-150°F, for 6-8 hours.
7
Check and turn the strips occasionally for even smoking. Smoke until deep amber and firm but still bendable.
8
Let the salmon cool completely before storing.

Chef's tips

Letting the sticky skin (pellicle) form helps the smoke stick and gives a shiny look. Keep the smoker heat low and steady so the fish does not cook too fast.