My favorite Cold Smoked Salmon Recipe

I’ve been smoking fish for over 20 years, and it’s still one of my favorite recipes because it turns out so delicious every single time. This time I’m doing something a little different — I’m using high-quality farmed fish: Aysen coho, known for its rich, buttery flavor and beautiful texture. Cold-Smoked Salmon Ingredients: • 1½ cups brown sugar • ¾ cup kosher salt • ¼ cup Johnny’s seasoning • 2 tbsp black pepper • Soy sauce • Salmon (high-quality Coho or your choice) Spray soy sauce on the salmon and mix well. Mix every few hours and let it brine for 12 hours. After the brine, rinse and spray with soy sauce again, then lay the salmon out on the dehydrator rack, tapping off any excess soy sauce. Dehydrate for 32 hours. Smoke with cherry wood pellets in a smoke tube for 5–6 hours. details about the aysen coho: https://www.aysencoho.com