I finally got around to smoking some red salmon last night for the first time. I read a number of recipes on here as well as elsewhere. I wanted something a little sweet, with either soy sauce or terriyaki. I ended up using the following:
1 cup brown sugar
1/3 cup noniodized salt
1 tsp garlic powder
1/8 tsp black pepper
1/2 cup pineapple juice
1/2 cup terriyaki sauce
I let the salmon (3 small fillets worth) sit in this mixture overnight, about 15 hours total. Before putting the fish into the mix, I used a knife to cut the flesh of the salmon down to the skin in about 1 inch strips. After soaking, I pulled it out to dry. Most recipes I see around here say that you should rinse the salmon off, then pat dry. I just sort of wiped the fish down with a paper towel to remove the excess instead of rinsing it off in water, thinking it would leave more of the flavor. I then put it next to a fan for a couple of hours to form a slight crust on it.
I smoked it in a Little Chief smoker I borrowed from a friend using 50/50 of apple and mesquite chips. I think it was a bit cold outside for the Little Chief, as there are not any heat adjustments on that smoker. I have a bullet smoker that I can adjust heat on that I will probably try next time. I smoked it for about 7 hours in the Little Chief, changing my chips out 4 times at 1 hour intervals. Since I didn't think the smoker was getting hot enough, I went ahead and put the fish racks into my oven and finished them at 170 degrees for about an hour more.
This stuff is FANTASTIC!!!! It is soft, which is what I like - as opposed to super chewy jerky. The smoke flavor penetrated well, and all the flavors are still there. I also do not like super salty fish, and will likely reduce the salt just a touch next time, maybe to 1/4 cup, although this stuff is definitely not overwhelmingly salty. Even my wife is raving about this stuff.
Now to find a smoked salmon dip recipe.