Smoked Alaskan Wild Sockeye Salmon

Here's some photos;
In the brine mix soaking;



Going into the smoker with alder and apple wood.  Set for 200 degrees for the first hour, (wood won't smoke if the temp is set cooler as the heater cycles on and off to quickly) then I bump it down to 180 until it's done. 


One last glaze with real maple syrup!  I'll throw in a sprig or two of rosemary and lemon thyme just because I like the smell.


That's it for now, she's smoking and should be done in another couple hours.

Out of the smoker;






and into the freezer;


a little cream cheese mixed with the salmon on a Ritz and some home made cole slaw.  What's for dinner!

Uh, Jerry, I'm not sure you smoked that right.  I'll be over after a bit to do some quality checking for you 

Looks awesome!

Thanks for the pictures Jerry.

Wow. Looks amazing. That is a great looking piece. I'll have to try your recipe!!!!  Mmmmm....

A couple observations;
First, Sockeye salmon is a little more flaky than farm raised salmon I've been getting at the store. 
Second, take the salmon off the rack before it cools completely or it will be glued to the rack!  Ha!