Totally Nautical Nuclear Smoke salmon
  • Wet Brine as follows:
  • 3 cups white wine
  • 1½ cup distilled water
  • 1½ cup dark brown sugar
  • ½ cup white sugar
  • 5 garlic cloves (minced finely)
  • 2 Habanero peppers (finely chopped, WEAR GLOVES!)
  • 1 dark green Jalapeno (chopped)
  • 2 tbsp. ground black pepper
  • 2 tbsp. Season salt
  • ½ tsp. Cayenne pepper (powder)
  • ⅛ tsp. smoked paprika
  1. Mix all ingredients thoroughly in a large bowl.
  2. Place Salmon in brine (skin side up). Let marinade for 12Hrs. or over night.
  3. Remove Salmon from brine, and rack dry for 2Hrs.
  4. Place in smoker with (just smoked salmon) Alder chips at 120 to 140 degrees (depending on smoker model).
  5. Smoke fish 8 to 10 hrs. depending on thickness of fish and weather you prefer a damper or dryer meat.
  6. add alder chips half way through smoking process (usually right after first chips are exhausted).
  7. When done, remove from smoker and let rest in refrigerator uncovered for 2hrs. And enjoy!
  8. Recipe yields a sweet/hot! fish that pepperheads will love!
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