1-2 Large skinned
Salmon Fillets, fresh or thawed
1/4 Cup Kosher,
Sea or Non-Iodized Salt
1/2 Cup Brown
1/2 TSP Cayenne
1 or 2 Crushed Dried Bay Leaves
juice in a 2 qt. sauce pan and bring to a boil
Yoshida’s Sauce and dry ingredients.
Return to a boil.
Turn down to
low and simmer until all ingredients are dissolved.
stove and immediately add 2 Cups of Ice
to cool down
Add up to 2
Cups Water to the sauce pan
from salmon and slice off belly meat
remaining salmon into approx. 3”x6” pieces
into 6” long pieces
salmon pieces into a “Nonferrous Bowl” or ZipLoc Bags.
belly pieces, and place them in a “Nonferrous Bowl” or ZipLoc Bags.
Belly pieces brine quicker
Mixture into each “Nonferrous Bowl” or ZipLoc Bag
larger fillets in brine for 6 hours in fridge.
Smaller pieces and belly pieces will brine quicker
Salmon from the brine and rinse each piece thoroughly.
Pat dry with
paper towels, and
Lay salmon on
racks, and into the fridge overnight to form the pellicle
Smoker to 120˚ - 150°
AMNPS or AMNTS with sawdust or pellets and light, following the instructions in
I like to
use Apple or Alder wood for a milder smoke flavor
in smoker and insert temp probe into center of thickest fillet
Smoke at 120°
- 150° for the first 2 hours
Bump temp up
10° - 20° per hour until fillets reach an internal temp of 145°
temp above 145° will produce slightly drier texture