Salmon Spread


  • 1 (8 ounce) package cream cheese softened
    (for a twist use vegetable cream cheese)
  • 2 cups flaked or chopped smoked salmon
  • 1 teaspoon Dill weed
  • 1 teaspoon Garlic Salt
  • 1 teaspoon Lemon Pepper
  • 2 diced Green Onions
  • 1/2 cup mayonnaise

Directions: In a bowl, mix together cream cheese, salmon, Dill Weed, Garlic Salt, Lemon Pepper, Green Onions, and Mayonnaise. Chill in the refrigerator until serving.

Smoked Salmon


  • 1 cup kosher salt
  • 1/2 cup sugar
  • 1/2 cup dark brown sugar
  • 1 tablespoon crushed black peppercorns
  • 2 large salmon fillets or sides, pin bones removed

Directions: In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.

Place wrapped fish onto a plank or sheet pan and top with another plank or pan. refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there’s a place for the runoff to gather.

Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.

Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.

Yummy Grilled Salmon


  • You can use any kind of Salmon for this recipe. We like to use sockeye.
  • Take your fish and use equal parts of soy sauce & olive oil.
  • You can put your salmon in a zip lock bag or a covered dish.
  • Add soy sauce and oil, dill weed & lemon pepper.
  • Let marinade for about ½ an hour.
  • Heat grill on medium high and cook until fish is flakey – keep a close eye on it as the fish will continue to cook once you take off the grill. You want your center to be a little underdone when you take it off so it finishes as it rests!