When planning to smoke salmon the fish must be cared for properly once caught and out of the water. I like to head and gut the fish, then put it on ice until I get home.  After removing the slime, filet the fish, being careful not to get the slime on the clean filet's. You can then cut the fish according to the thickness of the filet's.

Now the brine:
3 Quarts of cool water
2 Tablespoons of Liquid Smoke
1 Tablespoon Onion Salt
1 Tablespoon Garlic Salt
2/3 cup of Brown Sugar
2/3 cup non-iodized salt or pickling/canning salt. not table salt)

Soak fish for 10 to 14 hours or until fish is 'firm'. Lightly wash the fish in cool water and air dry for 3-5 hours or until a nice crust covers the fish. Smoke with your own kind of wood or just use fresh cut Alder.

Recipe donated by: Darby Evans, Anchorage, Alaska