Paleo Smoked Salmon

As some of you already know, my Paleo journey has also been a taste bud discovery and recently, I experienced the joys of salmon…specifically smoked salmon. After years of hearing about how great my Dad’s smoked salmon was, we finally bought a smoker and I finally got the recipe to my Dad’s beloved smoked salmon. Here is the Smoked Salmon recipe word-for-word. ~~Thanks Dad!

1.Brine salmon chunks for 8 or more hours with skin on (I brine  mine for 24hrs) ~ if you don’t have a smoker pan use a cast iron fry pan.
2.Fill smoker pan with Apple and Cherry chipsand use 2 or 3 pans full (I dampen the chips with water they last longer)


3.Take marinated salmon chunks out of brine and pat dry leaving   them skin side down on paper towel, in about an hour you will notice a tacky glaze on the fish, now they are ready for the smoker


4.Place larger chunks on the bottom rack (spray rack with Coconut Spray).
5.Leave the fish in the smoker until the drying is complete (may take 10-12 hrs.
1/3 cup of white sugar
1/8 cup sea salt
1.5 cups of low sodium Coconut Aminos
1 cup of water
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp pepper
1/2 tsp of Tobasco sauce
1 bottle of white wine (drink 1/2 and use the other 1/2 in brine…jk!)




This recipe originally calls for 2 cups of low sodium Soy Sauce. I will be substituting it with a low sodium Coconut Amino & Tamari Sauce.

*This recipe is inspired from the Luhr-Jensen smoke house booklet.


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