Smoked Salmon Recipe - Haa Nee Nah Fishing Lodge
Submitted by DaveR
The recipe comes from John Bertrand via his daughter Robyn, who is the manager and part owner of Haa Nee Naa. John has been a fishing buddy of mine for about 30 years. For a while he ran a small business at the Edmonton Farmer’s Market called John’s Smoked Fish. So the recipe is tried and true.
Bertrand’s Hot Smoked Salmon
Brine RecipeFull Recipe for roughly two large filets
3 - Cups 1 - Cup 3/4 - Cup 1/4 - Cup 2 - Tbsp 3, 3-4 Cups
Brown Sugar
Salt - coarse Kosher
Molasses
Black Peppercorns (whole)
Hot Sauce - (Sriracha or similar)
Bay leaves
Water (enough to cover fish while brining), hot to dissolve salt - let cool before adding fish
FILLETSI usually cut each fillet into three or four pieces crosswise before brining. Refrigerate fish in brine 12 to 24 hours before smoking, stir occasionally
After removing fish from brine, place on a rack to air dry until it develops a pellicule (kind of a dry skin like covering).
SMOKINGSmoke for about 4 hours total.
Keep temperature under 180 degrees
Pre-heat smoker for 20 minutes with smoke on before putting fish in. Smoke first three hours at 100 to 120 degrees
(clear used briquettes and replace catch pan water every 2 hours) Last hour at 170 degrees
For a single fillet of 1/2 of a medium salmon I reduce recipe by roughly 1/2
For lighter taste, I substitute maple syrup for molasses (sometimes1/2 each)
For smoking I’ve used alder, hickory and maple. Each has slightly different flavour.