OK gang, I'm looking for suggestions on good marinades for smoking salmon. Keep in mind that on the east coast, where I grew up, Lox is what ws almost always served. The salmon I've had since moving here is so much better and the recipies vary so much. I have to fish this talent pool.

Honestly, I have had more good feed back when I go with the old faithful. 1 cup non iodized coarse salt to 4 cups DARK brown sugar, 1 tsp. fresh chopped garlic. Layer the fish and let it brine for 12-16 hours. Rinse the brine off and let the fillets dry. COMPLETELY. Then smoke low and slow. Usually 5 bowls of Alder and I always finish with cherry.

Hope this helps.

tobinsworld,

I am glad to hear your on the water. I'm usually on 68 or 69, and while I believe I am the original Draggin' Balls, I did hear another "imposter" while draggin balls a week or so ago on the east side of the bar. Regardless, It is a pleasure to meet you and I look forward to seeing this site grow. I know there are a lot more people fishing, but so few reports.

That said, people, were all in this together. We all suffer from the same affliction. The only known antidote is watching that rod tip come flying up and then immediatly back down as the release clip gives way to the pressure of a "fish on"! Why then, with the remedy so clear, so abundant, would we remain zipperlipped?? I for one vow to report all going on's, be it limits or skunks. We now have the venue, I beseech you! If for no other reason, so we can have something new to read.

Attentively,

Draggin' Balls

Draggin'
I'll give it a go this weekend and let you know how it turns out!