Ingredients Fresh salmon fillets sufficient to fill a smoker
Peanut oil
Glacier Gold Fish Rub
Garlic Powder (optional)
White Pepper (optional)
Glacier Gold Spicy Rub (optional)
Preparation Get the best, freshest fish fillets possible. When we catch our fish we clean them immediately, ice them down, clean them one more time, vacuum pack and freeze them. We’ll catch and freeze the entire summer and smoke our bounty in the fall.
To prepare fresh fish for smoking, wash the fish twice in cold water to remove slime and blood. Second wash will clean off scales. Pat fish fillets dry with a paper towel.
Cut fish into individual smoking (serving) portions. If the fillet thickness varies quite a bit, trim the fillet so they’re all the same thickness. This ensures all fillets are smoked and ready to remove at the same time. I like to leave the skin on my fish so that the oils infuse flavor into the fillet while they are smoking.
Shake a sprinkling of “Glacier Gold Fish Rub” over the fleshy side of the fillets very lightly. You want just a dusting of the rub on the fillet. Put them in a hot smoker immediately.
If you like garlic flavored fish (like we do), sprinkle a little garlic powder over the fillet too. If you want a zesty kick to your smoked fish, try a light dusting of the “Glacier Gold Spicy Rub,” or dust some white pepper on fillets.
Place fillets on oiled racks with the skin side down to prevent sticking. Smoke fillets until they are completely cooked, approximately 6 to 10 hours, depending on the temperature outdoors, the fillets thickness and whether you prefer a hard smoked or kippered style smoked fish. We like ours to be very firm with no translucent flesh. Vaccuum pack and refrigerate (for a week or two) or freeze (a year or more). For food safety tips on smoking fish, please see the following online publication: extension.oregonstate.edu/catalog/ pdf/pnw/pnw238.pdf.
On those cool fall days when you’re reminiscing about the success of your summer’s fishing adventures and decide to go to the freezer to thaw some of those rewards of the season, then realize you don’t have any more smoked fish left, don’t despair! Start a new batch despite the colder weather. For cool days like this, I’ll put cinder blocks under the smoker lifting it up about 10 inches off the table, giving me enough clearance to put a heat lamp under the smoker’s heating element. The additional heat makes the smoker cook like it’s a lazy day in August.
Visit www.GlacierGoldProducts.net for more recipes and to order their line of fine of spice rub products.
Glacier Gold Fish Rubs’ Smoked Salmon
Ingredients 
