Award Winning Smoked Salmon (How To)

Katie Eng, winner of the 2003 Smoked Salmon Challenge, shares her recipe and technique for incredible smoked salmon. Thanks to Dave Eng for filming this for everyone's benefit. Look for the announcement of next year's competition. Subscribe for more helpful videos.

[jasonmarlowe]

Thank you!!!! I'm saving this video and sharing with all my friends.

[eriks]

Big Chief is BY FAR the best devise to smoke salmon in. Great job, looks killer

[bigrivers]

Looks delicious thanks for sharing Mrs. Eng.

[AaronCoe-wu]

Thank you l have smoked salmon my whole life I am excited to try this..

[anothersomebody]

I like your techniques mame. I think I'll try your way out. Thanks for participating in that good cause too!

If you want to get adventurous, lay your fish skin side down on cutouts of paper shopping bags. The skin will peel right off.

[highcountry]

Thank you I will try this recipe asap!

[chuckcelestine]

Hi !
Great video, but can you share the type of wood you used to smoke the fish please? Thanks so much

[halfwatt]

I was always told to never brine in a metallic dish. Something about a chemical reaction that happens 🤷‍♂️ Has to be plastic or glass. Great video and info by the way 👏

[Elparquito]

Love my Fisheng products! Great stuff! For the most part, a 3-to-1 ratio brine (wet or dry) is the same. The quality of fish being smoked *AND* more importantly the smoker itself makes all the difference. I don't own one, but I'd get a Big Chief if I had to get another smoker. I have a Cookshack electric smoker that does the job...but not the same resulting product as if I put the same fish in a Big Chief. I'd recommend a Cookshack if you want to smoke ribs or a brisket...but I don't think they had fish in mind they designed them. Also important to let the pellicle form on your fish by letting it dry in a cool place. Don't skip or reduce this step as the pellicle is what the smoke sticks too on the fish.

For kicks and giggles, I'll give this a try, but I suspect I will be underwhelmed with the final product....only because of my smoker. I think I still have some pieces of upriver brights to sample with.

[JD-ftlr]

Looks great! Ill be trying this soon. Do you use any particular chips or chunks? Any wood preferences?

[christophermsmith]

How does this brine do with steelhead?

[daviddoble]

Tender Quick contains sodium nitrate and sodium nitrite.

[guyh.]

Tender Quick is great curing salt. But from there, you ruined perfectly good salmon by adding habanero peppers. I don’t care what you say, it will have massive heat. Not everyone likes them.