One of our members, Liz Wells, borrowed the little chief smoker from our equipment library to candy salmon. When it turned out awesome, she kindly shared the recipe with us so that other members can enjoy.

No smoker, no problem. Borrow ours by checking out our equipment library or emailing us at

2 fish ~ filleted
1 cup of wine (white or red either are good)
2 cup soya sauce
1 cup water
1/4 cup brown sugar
1/3 cup coarse salt
a little garlic powder
a little onion powder
a little ground black pepper
a dash or so of tabasco or other hot sauce


• Marinate for 12 hours
• Take fish out of marinade, rinse
• Pat dry
• Let sit for 1 hour
• Smear with either brown sugar or maple syrup or both
• Place on racks of smoker and put in smoker box
• Use 1 heaping, slightly moist pan of hickory chips
• Smoke for 8-12 hours
• Peel off salmon skin when ready
• Vacuum pack for longer storage