15 Jun Kim’s Smoked Salmon
My Dry Brine Recipe and Method
Kim's Smoked Sockeye Salmon
Every Alaska family seems to have their own way of smoking salmon, and this is the method I have been using for years. It isn’t fancy, but it consistently produces flavorful smoked sockeye that disappears quickly from the freezer.
I use a dry-brine method, which simply means coating the salmon in a mixture of salt, sugar, and seasonings rather than soaking it in a liquid brine. My dry rub consists of salt, brown sugar, dried dill, granulated garlic, and onion powder. The ingredients are simple, but together they create a perfectly balanced flavor that complements the salmon without overpowering it.
After filleting my fresh-caught sockeye, I cut the fish into pieces that make sense based on the shape of the fillets. I personally prefer longer, thinner pieces, while my dad likes chunkier rectangles. The nice thing is that there really isn’t a right or wrong way to do it. In fact, if you have a few fillets that got a little beat up during processing—and let’s be honest, sometimes we’re filleting fish in a hurry after a long day on the water—those imperfect pieces are excellent candidates for smoking since you’re cutting them into portions anyway.
Once the salmon is portioned, I arrange them in large containers and evenly coat every piece with the dry rub. After covering the containers with plastic wrap, they go into the refrigerator overnight.
Kim’s Dry Rub
- 1 cup salt
- 1 cup brown sugar
- 1 tsp dried dill
- 1 tsp granulated garlic
- 1 tsp onion powder
This overnight dry brine does two important things. First, it seasons the fish all the way through. Second, the salt draws moisture out of the salmon through a process called osmosis. Removing some of that moisture helps concentrate the salmon’s flavor, improves the texture, and allows the fish to absorb smoke more effectively during the smoking process.
The next morning, I rinse as much of the dry rub off as possible to prevent the finished salmon from becoming overly salty. Then I pat the fish thoroughly dry with paper towels and place the pieces on smoker racks in front of a fan.
This drying step is one of the most important parts of the process. Over the next two to four hours, the surface of the salmon develops what’s called a pellicle—a slightly tacky, shiny layer that helps smoke adhere to the fish. When the salmon no longer feels wet or sticky to the touch, it’s ready for the smoker.
I use a little portable smoker called a Big Chief that has been in the family for years. My dad and I have been trading it back and forth between our houses for as long as I can remember whenever one of us wants to smoke a batch of salmon. It’s simple, dependable, and gets the job done.
I typically use hickory chips and smoke the salmon for about four to six hours. Since the heating element is located near the bottom of the smoker, I place the thickest pieces on the lower racks and thinner pieces higher up. The thinner pieces usually finish first, while the thicker cuts need a little extra time.
Because the salmon pieces are relatively small, taking an accurate internal temperature can be tricky. Generally, you’re aiming for an internal temperature of about 145°F. In reality, I usually rely on appearance and texture instead. I simply open a piece and take a look. Does it flake easily? Does the center still look raw? Is it as moist or as dry as I want it?
That’s the beauty of smoked salmon—there’s room for personal preference. Some people like it softer and more moist, while others prefer a firmer, drier texture. After years of smoking salmon with my dad’s old Big Chief, I’ve learned that the best indicator isn’t a thermometer—it’s experience and knowing exactly how you like your fish.
Once the salmon has reached the texture and doneness I like, I remove it from the smoker and let it cool completely. Rather than vacuum sealing it right away, I place the smoked salmon in the refrigerator uncovered overnight. This allows the surface to dry slightly and the smoke flavor to mellow and distribute more evenly throughout the fish.
The next morning, I vacuum seal the salmon into meal-sized portions and transfer it to the freezer. Taking the extra time to refrigerate it overnight helps prevent excess moisture from being trapped inside the bags and results in a better texture when the salmon is thawed later. It’s a simple final step that makes a noticeable difference.
With a freezer full of vacuum-packed smoked sockeye, every bag becomes a little reminder of summer fishing trips, family traditions, and the incredible salmon that make Alaska such a special place to call home.
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Erma Castillo
Posted at 11:14h, 16 JulyHey Kim. I love that you share all the recipes. I normally do not like smoked Salmon but I am going to try it this year with fresh caught Salmon. Can I defrost last years salmon and do the same for smoking? Also what kind of salt are you using.? Recipe just says salt.
kimmerbill
Posted at 13:08h, 18 JulyHi Erma!
You can definitely use last year’s frozen salmon. It’s a great way to give it a new life!
For salt, a larger granule type is better – canning salt or flaky. The smaller size salts, like table salt, will make it extra salty. If you like it extra salty, you can use regular table salt, but just be sure to rinse your pieces really well before the drying process. Let me know how it goes!