Here is a dead simple method:
I wrote this up as an article I wrote for Storyque, this is a cut down recipe from that article.
Mix equal quantities of salt and sugar, place a layer of the mixture in a non-reactive container, place the salmon on top, sprinkle the rest of the mixture over the salmon, and put the container in the refrigerator uncovered.
After 24–36 hours, remove the container from the refrigerator and wash the sugar and salt mixture off the salmon; you will notice the salmon is now quite firm. After that, I wash mine in a splash of gin (whiskey, bourbon, and rum also work well), which removes the surface water. I place it on a rack, still glistening with gin, and put it uncovered into the fridge to dry overnight.
In the morning, the surface of the fish has a shiny, almost sticky finish; this is the pellicle, a thin outer layer of proteins that help the smoke stick.
Place the salmon in the kettle; I’m using Teflon-coated mesh to stop the salmon sticking to the cooking grill. I can’t resist doing some cheese at the same time!
I’ve put a cup of local red gum pellets in my prototype smoke mug; you could use a smoke tube or tray. I use a gas torch to light just the top few pellets. Red gum is a heavy smoke flavor similar to hickory, but you can use something lighter like a fruit wood.
Place the lid on the Kettle and let the magic begin. I have the top vent set to half and the lower vent set to fully open.
The cup of pellets will provide a dense smoke for roughly two hours—plenty to get a nice flavour going.
Remove the salmon from the smoker. You’ll see the smoke has turned the pellicle a dull color. I dribble a thimblefull of gin over the fish and place it in a plastic bag in the refrigerator for a day to mature—two days is even better.
Home-smoked salmon leaves the storebought stuff for dead! You could sprinkle it with dill an hour or so before serving, but I like it just the way it is.
Cheers
Chris
How long will it keep in the fridge after smoking it and would it freeze ok?