Smokehouse Recipes

Italian Smoked Salmon

Written By: Smokehouse Products

This unique twist to a smoked salmon recipe was written by Tiffany Haugen and originally posted on We would recommend smoking the salmon using a Big Chief or Little Chief as the constant low temperature is ideal for smoking salmon, trout and other types of fish. For smoke flavor, we'd recommend using Smokehouse® Alder Wood Chips with the Big Chief or Little Chief. Or if you're using a gas smoker, Smoke Chief, grill or other device, try Smokehouse® Alder Wood Chunks or Smokehouse® Alder BBQ Pellets. Other flavors such as apple, cherry, hickory and mesquite are also available to pick from.

"Tiffany Haugen is a full-time author and part of the new online series, Cook With Cabela’s. Also, watch for her on The Sporting Chef, on the Sportsman Channel."

"Developed as a recipe to deeply flavor fish and taste completely different from traditional smoked salmon, this ... recipe puts flavors into fish that you may never have tried. It may sound a bit strange, but placed on an antipasto plate with olives, cured meats and aged cheeses, Italian Smoked Salmon, fits in perfectly." 


  • 1 1/2 quarts water
  • 1 cup white sugar
  • 1/2 cup non-iodized salt
  • 1 cup red or white wine
  • 3 tablespoons minced garlic
  • 1 tablespoon granulated onion
  • 8 tablespoons Italian seasoning
  • 2 teaspoons freshly ground black pepper


  1. Mix the above ingredients in a large bowl with a wire whisk until sugar is dissolved.
  2. Submerge fish in brine skin side down on the bottom layer, meat side down on the next layer. Repeat layering skin to skin, meat to meat.
  3. Place a weighted plate on top of the fish to fully submerge all meat.
  4. Soak fish in brine 2-3 hours.
  5. Lightly rinse fish to remove most of the seasonings. Some is desirable but too much may become charred in the smoking process.
  6. Place on racks and air dry until pellicle is formed, 1-3 hours.
  7. Smoke to desired texture. Cooking time varies from 3-10 hours, depending on the smoker, volume of fish being smoked and outdoor conditions. Check frequently so as not to overcook.

"Note: For signed copies of Tiffany’s new book, Cooking Seafood, send a check for $20.00 (free S&H), to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489. This and other cookbooks can also be ordered at" This recipe was originally posted on Click here to view the original article. Image source is from Tiffany Haugen on

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Created on Posted by Smokehouse Products Comment Link

Hi Gene, we agree that this is a great recipe from Tiffany. Here at Smokehouse we like to squeegee the brine off the fish, which is in between rinsing the fish and going right from the brine to the rack. You’re on the right track though with experimenting each way. Good luck out there!

Created on Posted by gene gramzow Comment Link

Tiffany. I have used your smoked salmon recipe using the rum, liquid garlic etc. I can’t seem to find liquid garlic anywhere. Also do you rinse the pieces of fish after they come out of the brine. I have like the two batches I have smoked with this recipe using chopped garlic and once rinsing the fish and once taking the pieces from the brine and place on a rack to dry and then smoking. Say Hi to Scott and Jerry. Thank you and have a good day, gene

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