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<\/div>\n<\/div>\nThis Smoked Sockeye Salmon recipe<\/strong> is a rich and delicious way to prepare salmon. Sockeye is known for is deep red color and is lean and easy to overcook. The key to perfect smoked sockeye is cooking at low temperatures when smoking and removing it at the right internal temperature. Find out how to perfectly smoke sockeye salmon with our favorite recipe for smoked sockeye.<\/p>\n We cater a lot of events and, being located in the Pacific Northwest, naturally one of the most requested proteins is salmon. And there are so many species of salmon we get to cook with. But one thing we have learned is that it\u2019s important to recognize that certain species of salmon require different cooking methods and cooking times vs others. For this recipe we\u2019re focusing on specifically Sockeye salmon, and how to smoke it to perfection (hot smoking).<\/p>\n This also works for any other small salmon filets.<\/p>\n Fruit woods are best for salmon, including Sockeye, because it burns sweeter and has a more delicate flavor. Another alternative is oak.<\/p>\n<\/p><\/div>\n While you should always cook to temperature, it should take about 30 minutes when smoking at 225 degrees for the internal temperature to reach 135 degrees F for a juicy and tender salmon.<\/p>\n<\/p><\/div>\n You do not need to brine. For this hot smoked salmon recipe, therefore we don\u2019t need a brine because we use the Dijon mustard to coat the outside and we don\u2019t overcook it. It stays tender and juicy! <\/p>\n<\/p><\/div>\n Yes. But it\u2019s important to note that cooking times are going to be much shorter because sockeye salmon is much smaller and thinner than Chinook (King) salmon, or Atlantic varieties.<\/p>\n<\/p><\/div>\n<\/p><\/div>\n<\/div>\n Tried this recipe? Give us a star rating and we would love to see! <\/strong>Mention\u00a0@vindulge<\/a>\u00a0or use the hashtag\u00a0#vindulge<\/a> on all the social media handles. And consider subscribing to our newsletter<\/a> where we drop all our favorite ideas and inspirations weekly.<\/p>\n \t <\/p>\n Preparation: <\/strong>Prepare your smoker and target 225 degrees Fahrenheit using a fruit wood or oak. <\/span><\/p>\n<\/li>\n Season Sockeye:<\/strong> Coat the flesh side of the salmon with the Dijon mustard and then season with the salmon seasoning.<\/span><\/p>\n<\/li>\n Smoke: <\/strong>Place salmon on the smoker, skin side down, and smoke until the internal temperature of the Sockeye salmon reaches 135 degrees Fahrenheit. Remove and let rest for 10 minutes and then serve.<\/span><\/p>\n<\/li>\n Serve:<\/strong> Serve warm with your favorite sides.<\/span><\/p>\n<\/li>\n<\/ul>\n<\/div>\n<\/div>\n Buying Sockeye Salmon<\/strong> \u2013 The salmon should be fresh and not smell fishy. If buying frozen salmon filet, be sure to defrost and cook as soon as it is defrosted. We recommend asking the fish monger to remove the pin bones for you.<\/span><\/p>\n<\/div>\n Calories: <\/span>17<\/span>kcal<\/span><\/span> | <\/span>Carbohydrates: <\/span>4<\/span>g<\/span><\/span> | <\/span>Protein: <\/span>1<\/span>g<\/span><\/span> | <\/span>Fat: <\/span>0.4<\/span>g<\/span><\/span> | <\/span>Saturated Fat: <\/span>0.1<\/span>g<\/span><\/span> | <\/span>Polyunsaturated Fat: <\/span>0.1<\/span>g<\/span><\/span> | <\/span>Monounsaturated Fat: <\/span>0.2<\/span>g<\/span><\/span> | <\/span>Cholesterol: <\/span>0.2<\/span>mg<\/span><\/span> | <\/span>Sodium: <\/span>56<\/span>mg<\/span><\/span> | <\/span>Potassium: <\/span>71<\/span>mg<\/span><\/span> | <\/span>Fiber: <\/span>2<\/span>g<\/span><\/span> | <\/span>Sugar: <\/span>0.3<\/span>g<\/span><\/span> | <\/span>Vitamin A: <\/span>88<\/span>IU<\/span><\/span> | <\/span>Vitamin C: <\/span>0.1<\/span>mg<\/span><\/span> | <\/span>Calcium: <\/span>82<\/span>mg<\/span><\/span> | <\/span>Iron: <\/span>2<\/span>mg<\/span><\/span><\/p>\n<\/div>\n Nutrition information is automatically calculated, so should only be used as an approximation.<\/em><\/p>\n<\/p><\/div>\n<\/div>\n<\/div>\n<\/div>\n<\/div>\n![\"Two](\"https:\/\/www.vindulge.com\/wp-content\/uploads\/2023\/07\/Smoked-Sockeye-Salmon.jpg\")
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\nSmoked Sockeye Salmon Ingredients<\/h2>\n
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\nPreparation<\/h2>\n
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\nHow to Smoke Sockeye Salmon<\/h2>\n
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Frequently Asked Questions<\/h2>\n
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