Marinating salmon ?

Discussion in 'General Discussion' started by stevetheteacher, Jul 2, 2015.

  1. I will be smoking salmon fillets in the near future. I'm curious what to marinade them in. Would teriyaki sauce and/or soy sauce make a good marinade? Suggestions, opinions, advice?
  2. delbbq

    delbbq Fire Starter

       To me Salmon has lots of flavour naturally.I just rub/coat the fillets in a 1 part Kosher salt 2 part brown sugar mix.Put in a sealed container so you can flip over a couple of times and refrigerate overnight. Rinse well and then pat dry with paper towel.I then use a hair dryer carefully to dry  forming a tacky surface.This is a good time to glaze them if you want to add some flavour.Honey and ground pepper is very popular.Then smoke at 125* or so until ready.
  3. delbbq

    delbbq Fire Starter

       Not sure where you are getting your Salmon but I wouldn't buy anything but skin on fillets.
  4. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    When you say marinade, I assume you mean a brine? There are ton's of brine recipes here.  The above search bar is your friend.  I also use a dry brine mixture of brown sugar, salt & garlic for my brine.
  5. kihler

    kihler Smoke Blower

    I lived in the pacific northwest for 50 years and smoking salmon is high on the list of things to do.  My very first smoker was a little chief. I have moved on since then but they have on of the best brines for smoking salmon. Before smoking your salmon be sure to wash the brine off and let it dry for an hour or two. I only use Alder for smoking salmon. You can find more salmon brines on

    Good luck

    "Little Chief" Smoked

    Salmon Deluxe

    1/3 cup sugar

    ¼ cup NON-IODIZED salt

    1 cup soy sauce

    1 cup water

    ½ tsp. onion powder

    ½ tsp. garlic powder

    ½ tsp. pepper

    ½ tsp. Tabasco sauce

    1 cup dry white wine

    Brine salmon chucks 8 or more hours, keeping refrigerated.

    Fill flavor pan with Hickory, Alder, or mix 2/3 Apple with

    1/3 Cherry. Use 2 to 3 panfuls. Leave in the smoker until

    drying is completed, This may take 12 hours, depending on

    the thickness of the meat. Place largest and thickest chunks

    on the bottom rack.

    (Also use for Steelhead and other large trout.)

Share This Page