Sweet & Simple Smoking Salmon recipe by Dennis Richey

Posted by Susan C on






Sweet & Simple Smoking Salmon Recipe 


  • 2 quarts water
  • 2 cups brown sugar
  • 1 cup rock salt
  • 2 tablespoons granulated garlic
  • 3 tablespoons Tabasco sauce


  • Mix the ingredients
  • Submerge fish in brine skin side down on the bottom layer, meat side down on the next layer. Repeat layering skin to skin, meat to meat.
  • Place a weighted plate on top of the fish to fully submerge all fillets.
  • Soak fish in brine 8-12 hours or overnight in the refrigerator.
  • Remove fish from brine and place in smoker
  • Smoke to desired texture. Cooking time varies from 3-10 hours, depending on the smoker, volume of fish being smoked and outdoor conditions.  Check frequently so as not to overcook.

Notes: Dill or other spices may be added to this recipe for desired flavor outcomes.

Dennis Richey is a man who is involved with sport fishing on many levels in an attempt to preserve it for future generations.  This is his favorite recipe, one that puts out a slightly sweet, somewhat tangy, but not too salty end product.

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