Sheridan Fruit Co.
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Recipes

Dry Brine Smoked Salmon

7/30/2019

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Makes Enough for 4 Large Salmon Filets, Skin On, Pin Bones Removed
  • 2 cups brown sugar
  • 1 cup kosher salt
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp dry thyme
  • 1 tbsp black pepper
 
Mix dry ingredients together. Rub gently on filets on flesh side only. Refrigerate 3-4 hrs. Rinse brine of filets gently, then pat dry. Prepare smoker with alder chips. Smoke low heat for 2 hrs or until fat starts to leech from salmon. 
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Location

503-236-2114
409 SE MLK Jr. Blvd.
Portland, OR 97214
  • Home
  • Shop
    • Gift Baskets
    • Gift Cards
    • Gift Boxes
  • Specials
    • Weekly Specials
    • Sheridan Scoop
  • Deli
    • Daily Menu
    • Catering Menu
    • Recipes
    • Holiday Dinner Menu
  • Meat
    • Winter Meats
    • Sausage List
    • Cooking Instructions
  • Wholesale
  • Careers
  • Contact