Smoked Salmon Ala Lola

Prepare 4lbs. of King salmon fillet by deboning the fish , run  some cold water on the fish and dry it good with paper towel.

Place the fillet in a glass baking dish

Mix 3cups dark brown sugar and 1cup Kosher salt

After mixing the dry ingredients thoroughly, rub the fillets gently with this mixture, be generous don’t skimp, rub both side of the fish.  Cover and leave it in the fridge overnight turning twice.

Rinse the fillet good and let it drip in a colander for a few minutes then dry it gently with paper towel.

Start the Smoker,  the temperature should reach  200 deg.  Place salmon in the smoker and let it smoke/cook for 3 to 4 hrs turning 1 time.   Do not overcook or it will be too dry.

Let it cool for several hrs.  Gently put the salmon inside the plastic bag then vacuum pack it.

Freeze if you don’t use it within a week otherwise leave it in the fridge.  If vacuum packed it should last approx.  1 year.   If you want to warm it up before eating, place a small amount of olive oil in a frying pan to quickly warm up the fish.  You can also make salmon dip or salmon chowder from this smoked salmon.  Bon  apettit.