Smoked salmon is a delicacy appreciated by most everyone. The aroma of the wood infuses the salmon with a delicate timber flavor. The trick to smoking salmon lies in the smoker. To get the job done you need to buy a quality smokehouse; these actually come in all shapes and sizes. Some people rig up their own out of plywood, while others prefer to buy electric models, fitted in metal and chrome. Now there are two methods of smoking salmon: hot and cold. Cold smoking simply means cooking the fish over a slow burning smoke of 70- 90 degrees.

This will dry out the flesh; however it should be refrigerated or frozen if not used right away. Hot smoking involves cooking with a very hot smoke which actually does cook the meat through and through.

Professionals usually prefer to use green vine maple or alder wood; however, you can use a wide variety of wood such as cedar, apple, or hickory. Don't be afraid to experiment.

The quality of the salmon you choose does effect the taste and outcome of the smoked salmon. Wild caught salmon from the Pacific Northwest is not only tastier, it's also better for the environment. Fresh is best, but you can use frozen salmon if you can't get your hands on a fresh cut. Be sure to clean your fillets and cut them into smaller sized chunks of equal sizes.

Next comes the brining. Brining involves soaking the fillets in a mixture of water, salt and sugar. The salt will dry the fish, drawing out the extra moisture. Some smokers say the trick to smoking salmon is adding extra spices to the mix; this isn't necessary, but you can add some of your favorite herbs and spices to give the salmon more flavor. Soak the fillets in the brine from 1 to 4 hours. Afterwards, remove the fillets and let them dry. A coating or pellicle which helps lock in the flavor and moisture should form once it's completely dry; this may take a few hours.

Fire up your smokehouse and be sure to keep a low but steady flame. You want to make smoke but keep the flame as small as possible as you don't want the fish to get too hot. The entire smoking process can take around10-12 hours. Make sure to keep the temperature below 100 degrees for the first few hours. Afterwards you can bring it up to 160 towards the end of the process. Check the fish every now and then and now that you know the trick to smoking salmon, give it a try.