Estimated Nutrition (whole recipe, rough)
Counts 9 of 12 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Salmon | 100g cooked | 208 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Oregano | 1 tsp dried (1.8g) | 5 |
| Garlic | 1 clove (3g) | 4 |
| Basil | 5 leaves fresh (2.5g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Sauce | not in our table | 0 |
| Mace | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 8 pounds salmon filets
- 1-cup non-iodized salt
- 2 gallons cold water
- 2 pounds dark brown sugar
- 1 bottle dry white wine
- 1 quart teriyaki sauce
- 6 ounces garlic powder
- 6 ounces onion powder
- 4 ounces pickling spice
- 1 ounce cinnamon
- 1 ounce mace
- 4 tablespoons oregano
- 2 tablespoons basil
Directions
Combine all ingredients except salmon, mix thoroughly, and let stand 1 hour.
Place salmon in brine, ensuring that all pieces are covered.
Refrigerate and soak for 12 hours.
Remove fish from brine and rinse thoroughly in cold running water.
Pat the fish dry with paper towels and air dry in a cool place for at least 1 hour.
Place salmon in smoker and smoke with apple and alder chips (equal amounts of each).
Distribute fish on the racks evenly to make sure you get even smoke distribution.
Smoked salmon requires approximately 1- ½ hours per pound (size of individual piece), depending on cooking temperature and desired dryness.