Foodness Gracious

A Stay-At-Home Dad with a Passion For Food.

  • Feeding the family
    • easy family dinner recipes
  • All Recipes
    • Fall and Holiday recipes
  • About Me
    • Travels
  • Contact
    • Home
  • Feeding the family
    • easy family dinner recipes
  • All Recipes
    • Fall and Holiday recipes
  • About Me
    • Travels
  • Contact
    • Home

Hot Smoked Salmon and a trip to Cordova Alaska

September 24, 2017 by foodnessgracious 11 Comments

Share103
Pin203
Tweet
306 Shares
Jump to Recipe Print Recipe

Homemade Hot Smoked Salmon spiced with the flavors of fall!

Delicious hot smoked salmon

Forgive me if this post is heavy on the images, but believe me I could have easily added double the amount I posted. If you’ve never been to Alaska, get it on your bucket list because it’s unbelievably beautiful. Whether you’re a lone traveler or one with a family, Alaska can be enjoyed by both. I’ve taken my kids there already but recently visited again with some blogging friends.

Nik, Molly, Alana, Kristan and I were all guests of Copper River Salmon. Based in Cordova, which is a quiet small town in southeast Alaska and situated at the base of the incredible Copper River delta. It was a trip that I’ll never forget. And hanging out with such a great group of people in an amazing location was just the ticket for a mental recharge from my everyday bustle.

The itinerary was busy but not overwhelming and Kinsey, our awesome leader from Copper River Salmon made sure we wanted for nothing. If we weren’t flying in a seaplane, we were hiking on fantastic trails or learning all about how important Copper River Salmon is and what makes it such a premium part of the food chain. Oh, and of course we ate salmon…a lot of salmon!

Coho salmon being brined before smoking

easy to make hot smoked salmon

As incredible as the visual stuff was on this trip, the most memorable thing for me ended up being able to witness the true passion from the men and women who pull these amazing fish from the water throughout the season. We ate side by side with them, we drank beers with them, we sailed on their boats and listened to the stories they told. I didn’t see any moments of regret for choosing such a hard career or animosity between them. They all sail from the same harbor with the same goals, but they act like one huge family helping each other when needed. They invited us into their lives and we were made to feel really welcome.

So what makes Copper River Salmon so special? Its life begins far upstream where they’re born in fresh water from eggs buried in gravel. The young fish head for the ocean where they live for a few years before beginning a long journey back upstream from the ocean, trying to get back to the exact place they were born. The strength and stamina this journey takes make for a meaty and tasty fish because of the fat they store to complete the 300-mile journey.

Once the fish find their original spot, the body color will change to a deep patchy red. All they have left to do now is breed and lay eggs. After the eggs have been buried, the fish will start to break down, filling the rivers with super-healthy nutrients which other river life and the life of the newborn salmon will depend upon for the beginning of their own ocean journey to complete the cycle.

Copper River Salmon tastes best when just lightly seasoned, but for this recipe, I decided to smoke my Coho salmon. After letting it sit for 24 hours in a  brine of brown sugar, salt and a mixture of fall spices like cardamom, cloves, and nutmeg, I slow cooked it for about two hours in my smoker using applewood chips.

The flavor was incredible…I made salmon candy!

Fresh Copper River Salmon

Cordova harbor, Alaska

Standing beside the Copper River

Walking an abandoned bridge in Alaska

Taking pictures of our lunch

A street in Cordova Alaska

Cordova Alaska

A Copper River Fisherman

Prince William Sound in Alaska

Having drinks in Cordova, Alaska

An abandoned bridge in Alaska

Salmon ready to spawn

Glacier in Alaska

A sea plane in Alaska

Cordova harbor in Alaska

Fishing nets for salmon

A glacier in Alaska

Fresh Copper River Salmon

About to fly on a sea plane in Alaska

Spawning river in Alaska for salmon

 Thank you Copper River Salmon for such an epic trip. All thoughts and opinions are my own!

Hot Smoked Salmon

Course: Appetizer
Cuisine: American
Prep Time: 15 minutes
Cook Time: 2 hours
Total Time: 2 hours 15 minutes
Servings: 20 people
Calories: 90 kcal
Author: foodnessgracious

Amazing smoked Coho salmon filet with fall spices and apple wood chips!

Print

Ingredients

  • 3 1/2 pound Coho salmon filet, skin left on
  • 3/4 cup dark brown sugar
  • 1/2 cup kosher salt
  • 1 tsp black pepper
  • 1 tsp ground cloves
  • 1 tsp cardamom
  • 1/2 tsp ground nutmeg
  • 1 tsp ground coffee

Instructions

  1. Rinse the salmon and pat dry with a paper towel.

  2. Lay the salmon on a baking tray skin side down.


  3. In a bowl whisk together the remaining seven ingredients.

  4. Spread the spice mixture over the salmon completely covering it.

  5. Cover the salmon lightly with plastic wrap and place in the fridge for 24 hours.

  6. After 24 hours, take the salmon from the tray and rinse it under cold running water to remove the brine.

  7. Pat the salmon dry and lay it on a sheet of aluminum foil

  8. Prepare your smoker aiming to reach a temperature between 150-200 degrees consistently.

  9. Place a handful of apple wood chips on the coals.

  10. Once the smoker has reached a steady temperature, place the salmon and foil on to the smoker.

  11. Keep an eye on the temperature and try to stay at or around 150 degrees.

  12. Smoke the salmon for two hours until firm to the touch.

  13. Remove the smoked salmon to another tray and cover lightly with the foil.

  14. Store the salmon in the fridge for at least 12 hours.

  15. Before slicing the salmon, turn it over and carefully peel of the skin, it should come of fairly easy.

  16. Eat as it is or add it to some eggs for breakfast.

Nutrition Facts
Hot Smoked Salmon
Amount Per Serving
Calories 90
* Percent Daily Values are based on a 2000 calorie diet.

Homemade Hot Smoked Salmon spiced with the flavors of fall!
Share103
Pin203
Tweet
306 Shares

Filed Under: All, Appetizers, main posts, Travels & Events

« Fall Salad with Grilled Chicken and Roasted Veggies
Pumpkin Coffee Cake with Pecan Streusel Topping »

Comments

  1. Lexi @Lexi'scleankitchen says

    September 25, 2017 at 10:12 am

    OMG yum! Obsessed with the spice rub on this salmon! I cannot wait to try this!!

    Reply
  2. Heather Christo says

    September 25, 2017 at 10:25 am

    What an amazing looking trip, and this smoked salmon is absolutely gorgeous. I have never done this at home, but I think it’s time I try!

    Reply
  3. Lindsay Cotter says

    September 25, 2017 at 2:37 pm

    this has been on my bucket list to make!! Thank you for walking me through it and now it must be made ASAP! I adore hot smoked salmon

    Reply
  4. Liz @ Floating Kitchen says

    September 25, 2017 at 3:19 pm

    The trip looks so dreamy! What an amazing and unique experience. I loved watching on IG stories and so fun to see some images here today, too!

    Reply
  5. Erin says

    September 26, 2017 at 8:28 am

    What a beautiful trip! The salmon looks amazing too!

    Reply
  6. Maria says

    September 26, 2017 at 12:40 pm

    Wow, such an amazing trip!

    Reply
  7. Bri says

    September 26, 2017 at 6:44 pm

    So awesome to stumble on this casually browsing Facebook when I’m so far from home (Cordova) ;P Looks like you had a perfect trip and a super authentic experience. Can’t wait to give your recipe a try. Move over pumpkin spice!! 😜

    Reply
    • foodnessgracious says

      September 28, 2017 at 9:22 pm

      Thanks Bri!! I had such an amazing time in Cordova!

      Reply
  8. Kim B says

    September 29, 2017 at 9:32 am

    It looks like you had a fantastic trip accompanied by some fabulous weather. That’s a rarity in Cordova! I’ve never had hot smoked salmon but it looks fabulous!

    Reply
  9. julianne says

    October 6, 2017 at 7:32 am

    i think i may need to buy a smoker solely for this recipe.

    Reply
  10. Olive says

    October 16, 2017 at 3:11 am

    Adding to the bucket list. smoked samon is a plus..stunning pictures u got here.

    Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.

Follow Me

  • Email
  • Facebook
  • Google+
  • Instagram
  • Pinterest
  • RSS
  • Twitter

Subscribe to us

AND GET A FREE COOKBOOK!

Privacy Policy

Copyright © 2019 FoodnessGracious · Customized by WPopt