Syracuse.com - Salmon River angler shares his 'smoked salmon' recipe

[HuntingNY-News]

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"Nothing says fall like salmon and apple cider," he said.

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<p><br />Angler Chris Bomysoad poses with a nice chinook salmon he caught this past Labor Day weekend on the Salmon River. </p>

<p>"Nothing says fall like salmon and apple cider," he said. "I like to smoke my salmon for between 6 to 8 hours to make it like a jerky. It is also good smoked smoked to 140 degrees and served under a fried egg and bacon."</p>

<p>Bomysoad currently lives in York, Pa. He moved from there from Syracuse two years ago.</p>

<p><strong>Bomysoad's smoked salmon recipe:</strong><br /><strong><br />Ingredients</strong></p>

<p>2 cups of brown sugar<br />1/4 cup salt<br />1 tblspoon garlic salt<br />1 tblspoon onion salt<br />1 tblspoon cinnamon<br />1 tblspoon Tabasco sauce<br />6-8 cups of apple cder</p>

<p><br /><strong>Salmon preparation</strong></p>

<p>Clean salmon fillet well (cut out the blood line, remove bones)<br />Lay Salmon on cutting board and slice into 1/4" strips (top to bottom)<br />Place Salmon strips in separate large mixing bowl</p>

<p><strong>Directions</strong><br />Start w/ medium size mixing bowl<br />Add dry ingredients then mix together<br />Add cider to ingredients then mix well<br />Pour brine over salmon into large mixing bowl <br />Ensure all fish are covered<br />Place Seran wrap or lid on mixing bowl and refrigerate for minimum 12 hours, up to 3 days<br />Remove salmon from bowl, pat dry<br />Smoke with apple wood 4 to 8 hours</p>

<p>Have a great freshwater fish recipe or wild game recipe to share? Send them to <a href="mailto:[email protected]">[email protected]</a> </p>

View the full article on The Syracuse Outdoors Blog