Smoke Those Salmon If You Got ‘Em!

Editor’s Note: Thank you to the great folks at Copper River Salmon, who have granted us permission to post some of the delicious salmon recipes you can find on their website here. This week: Hot smoked coho salmon.

Hot Smoked Coho Salmon

by Gerry Speirs, Foodness Gracious

Ingredients

• 3 ½ lb Copper River Coho Salmon fillet
• ¾ cup dark brown sugar
• ½ cup kosher salt
• 1 tsp black pepper
• 1 tsp ground cloves
• 1 tsp cardamom
• ½ tsp ground nutmeg
• 1 tsp ground coffee

Instructions

• Rinse the salmon and pat dry with paper towel
• Lay the salmon on baking tray skin side down
• In a bowl whisk together remaining ingredients
• Spread the spice mixture over the salmon completely covering it
• Cover the salmon lightly with plastic wrap and refrigerate for 24 hours, then rinse and dry again and place on a sheet of foil ready for the smoker
• Using applewood chips in your hot smoker, add salmon to smoker once the temperature is steady around 150°F
• Smoke the salmon for two hours until firm to the touch, remove the salmon and cover lightly with foil, refrigerate for at least 12 hours
• Before slicing carefully peel off the skin
• Eat as is or add it to some eggs for breakfast

DOWNLOAD THE RECIPE CARD HERE

For more on Copper River Salmon and the famous Alaska fish they are so passionate about, check out their website copperriversalmon.org or call (907) 424-3459

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