• 2-1/2 pounds salmon fillets (1 whole side)
  • 1-1/2 cups kosher salt
  • 3/4 cup sugar
  • 2 tbs. chopped fresh basil
  • 3 tbs. coarsely ground black pepper
  • 1-1/2 cups tequila

Mix together the salt, sugar, basil, and pepper. Spread 1/3 of mixture on the bottom of a non-metallic container (glass or Tupperware).

Remove any bones from the salmon, and lay salmon skin-side down on the salt mixture. Pour tequila over salmon, then cover with remaining salt mixture. Cover tightly and refrigerate for 18 hours. Rinse salmon briefly with water just to remove salt. Refrigerate until ready to use. Cold smoke salmon for one hour using 1 ounce of hickory.

The Cold Smoke Plate available from SmokinTex is a 1000F heat barrier that takes the place of the lower rack. To cold smoke, put one ounce of your wood of choice in the smoke box. Turn temperature to 200F. When smoke starts flowing, turn off the smoker. Put in the cold smoke plate with a pan of ice on it. Place the salmon on the top rack (seafood rack). Close door, and let it smoke for one hour.

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