30: The Science of Smoking Salmon: Species, Recipes, Brines & Flavor

In this episode of Fishing for a Reason, Jamie takes a deep dive into the art and science of smoking salmon 🎣🔥 

From understanding why pink salmon often gets overlooked compared to Chinook and Coho, to the biology behind fat content, to brining methods, wood choice, and flavor experiments, this episode is packed with knowledge to help you master your smoked fish game. Whether you’re curious about hot vs. cold smoking or want to know how to make your salmon last in the freezer all year long, you’ll walk away with new techniques and plenty of inspiration.

What You’ll Learn

• Why pink salmon are less popular to eat fresh — and why they’re perfect for smoking.
• Fat content differences between Chinook, Coho, and Pink salmon and how that impacts flavor.
• Step-by-step breakdown of the smoking process (brining, curing, drying, pellicle formation, and smoking).
• The science behind salt and sugar brines and how they preserve fish.
• Flavoring ideas: herbs, spices, maple syrup, citrus, honey, and more.
• The difference between hot smoking vs. cold smoking (and why you might choose one over the other).
• Wood choices for unique flavor profiles: alder, apple, maple, or even combinations.
• How to turn your smoked salmon into the ultimate gift or backpacking snack.

Resources Mentioned

• Join the Anglers Unlimited Circle Community→ email [email protected] with the subject line “Catch More Fish” for more information.
• Maplewood Sweets (natural maple syrup) → https://www.maplewoodsweets.com  
• Watch full video episodes → YouTube Channel