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1-2 Large skinned Salmon Fillets, fresh or thawed


16oz. Apple Juice
6 oz. Yoshida’s Sauce
1/4 Cup Kosher, Sea or Non-Iodized Salt
1/2 Cup Brown Sugar
1/2 TSP Garlic Powder
1/2 TSP Onion powder
1/2 TSP Cayenne Pepper
1 or 2 Crushed Dried Bay Leaves

Pour apple juice in a 2 qt. sauce pan and bring to a boil

Add Yoshida’s Sauce and dry ingredients. Return to a boil.

Turn down to low and simmer until all ingredients are dissolved.

Remove from stove and immediately add 2 Cups of Ice

Allow Brine to cool down

Add up to 2 Cups Water to the sauce pan

Remove skin from salmon and slice off belly meat

Slice remaining salmon into approx. 3”x6” pieces

Slice belly into 6” long pieces

Place larger salmon pieces into a “Nonferrous Bowl” or ZipLoc Bags.

Separate belly pieces, and place them in a “Nonferrous Bowl” or ZipLoc Bags. Belly pieces brine quicker

Pour Brine Mixture into each “Nonferrous Bowl” or ZipLoc Bag

Submerge larger fillets in brine for 6 hours in fridge. Smaller pieces and belly pieces will brine quicker

Remove 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


Pre-Heat Smoker to 120˚ - 150°

Fill AMNS, AMNPS or AMNTS with sawdust or pellets and light, following the instructions in this manual.

I like to use Apple or Alder wood for a milder smoke flavor

Place salmon 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°

Internal temp above 145° will produce slightly drier texture