Processing 100 Salmon
Processing 100 Salmon is a medium Alaskan recipe that serves 6. 200 calories per serving. Recipe by Holdfast Alaska on YouTube.
Prep: 1 hr 15 min | Cook: 3 hrs 50 min | Total: 5 hrs 35 min
Cost: $71.18 total, $11.86 per serving
Ingredients
- 5 lb King Salmon Fillets (fresh, skin on, cut into 1‑2 inch pieces)
- 1 cup Kosher Salt (for brine, no additives)
- 7 cup Water (cold, filtered)
- 6 count Mason Jars (pint) (sterilized, with metal lids and bands)
- 2 tbsp Tallow (or butter) (for frying flatbread, optional)
- 2 cup Sourdough Discard (inactive starter, optional for flatbread)
- 3 cup All-Purpose Flour (for flatbread batter)
- 1 tsp Salt (for flatbread batter)
Instructions
Prepare Brine
Combine 1 cup kosher salt with 7 cups cold water in a large pot. Stir until fully dissolved.
Time: PT5M
Brine Salmon
Place salmon fillets in the brine, ensuring they are fully submerged. Let sit for 40‑45 minutes.
Time: PT45M
Rinse and Pat Dry
Remove salmon from brine, rinse briefly under cold water, and pat dry with paper towels.
Time: PT10M
Smoke Salmon
Preheat smoker to 180‑200°F (82‑93°C). Arrange fillets on the rack, skin side down, and smoke for 2 hours, or until a light amber color develops.
Time: PT2H
Temperature: 180°F
Cool and Portion
Allow smoked salmon to cool to room temperature, then cut into 1‑inch pieces for jar packing.
Time: PT15M
Pack Jars
Place salmon pieces vertically into sterilized pint jars, leaving 1 inch of headspace. Wipe rims clean.
Time: PT10M
Add Lids and Bands
Center a metal lid on each jar and screw on the band fingertip‑tight.
Time: PT5M
Prepare Pressure Canner
Place a rack in the bottom of the pressure canner, add 2‑3 inches of water, and pre‑heat while you load jars.
Time: PT10M
Load Jars and Seal
Using a jar lifter, place jars on the rack. Secure the canner lid, then vent steam for 10 minutes.
Time: PT10M
Process at Pressure
Apply 15 lb pressure (adjust for altitude) and process for 1 hour 50 minutes.
Time: PT1H50M
Cool Down
Turn off heat, let pressure release naturally, then wait 30 minutes before opening the canner.
Time: PT30M
Check Seals and Store
After jars are completely cool, press the center of each lid; it should not flex. Store sealed jars in a cool, dark place.
Time: PT5M
Optional: Vacuum‑Seal Leftovers
Place any remaining smoked salmon in vacuum‑seal bags and freeze for up to 1 year.
Time: PT5M
Optional: Make Sourdough Flatbread
Mix 2 cups sourdough discard, 2 cups water, 1 tsp salt, and 3 cups flour until a thick batter forms. Heat a skillet with 2 tbsp tallow over medium‑high (375°F). Spoon batter to form 6‑inch circles and cook 2‑3 min per side until golden.
Time: PT30M
Temperature: 375°F
Nutrition Facts
- Calories
- 200
- Protein
- 20 g
- Carbohydrates
- 5 g
- Fat
- 12 g
- Fiber
- 0 g
Dietary info: Pescatarian, High‑protein, Low‑carb
Allergens: Fish
Ingredient Substitutions
- Instead of King Salmon Fillets: Coho salmon, Sockeye salmon
- Instead of Kosher Salt: Sea salt
- Instead of Mason Jars (pint): Quart jars
- Instead of Tallow (or butter): Butter, vegetable oil
- Instead of All-Purpose Flour: Bread flour
Equipment Needed
- Large Pot or Bucket
- Mixing Spoon
- Smoker
- Zip‑Lock Bags
- Vacuum Sealer (optional)
- Pressure Canner
- Canning Rack
- Jar Lifter
- Funnel (optional)
- Fry Pan (optional)
Critical Steps — Do Not Skip
- Brine salmon for exactly 40‑45 minutes to avoid over‑salting.
- Maintain smoker temperature between 180‑200°F for consistent flavor.
- Pack jars with 1 inch headspace and wipe rims clean for a proper seal.
- Process at 15 lb pressure for 1 hour 50 minutes at the correct altitude.
- Allow jars to cool undisturbed before checking seals.
Chef Tips from the Video
- Use alder or cedar wood for the most authentic Alaskan smoke flavor.
- Keep the brine cold (refrigerated) to maintain fish texture.
- When packing jars, place larger pieces at the bottom and smaller pieces on top for even heat distribution.
Troubleshooting
Jars did not seal after processing.
Re‑heat the lid and rim, ensure they are completely dry, re‑process for the full time, or refrigerate unsealed jars and use within 2 days.
Salmon tastes too salty.
Reduce brine time to 30 minutes or use a 3/4 cup of salt per 7 cups water.
Smoke flavor is weak.
Increase smoker temperature slightly (up to 225°F) and extend smoking time by 30 minutes, or use more aromatic wood chips.
Storage
Refrigerator: Up to 1 week after opening.
Freezer: Up to 12 months in vacuum‑sealed bags or unopened jars.
Room temperature: Store sealed jars in a cool, dark pantry for up to 12 months.
Make-Ahead Tips
- Smoked salmon can be vacuum‑sealed and frozen for up to a year before canning.
- Brine can be prepared in advance and kept chilled.
- Prepare flatbread batter a day ahead; it improves texture.
Frequently Asked Questions
What is the cultural significance of smoked salmon in Alaskan subsistence fishing?
In Alaska, smoked salmon is a cornerstone of subsistence food systems, providing a reliable source of protein and essential fats during long winters. Traditional smoking methods have been passed down for generations, allowing families to preserve the bounty of the river for months.
How did indigenous peoples of the Copper River region originally smoke salmon?
Indigenous peoples used open‑air smokehouses built from driftwood and spruce, employing alder or cedar branches for a gentle, aromatic smoke. The fish were hung on wooden racks and smoked low and slow, much like the method demonstrated in the video.
What traditional side dishes are served with smoked salmon in Alaskan cuisine?
Traditional accompaniments include boiled potatoes, wild rice, pickled berries, and a simple sour cream or cream cheese spread flavored with dill and capers. The video pairs the salmon with a sourdough flatbread, echoing these rustic pairings.
Why is pressure canning required for smoked salmon instead of a water‑bath canner?
Smoked salmon is a low‑acid food, and the USDA recommends pressure canning to reach 240°F (115°C) to destroy botulism spores. A water‑bath canner only reaches 212°F, which is insufficient for safe long‑term storage of fish.
What are the most common mistakes to avoid when pressure canning smoked salmon?
Common errors include using too much headspace, not wiping jar rims clean, and not allowing the canner to reach the correct pressure before timing. Each mistake can lead to under‑processing or seal failure.
How can I tell when the smoked salmon is done in the smoker?
The fish should have a light amber color, a firm yet flaky texture, and a subtle smoky aroma. It should not be dry; a quick test is to press the thickest part—it should spring back gently.
Can I make this smoked salmon recipe ahead of time and store it?
Yes. After smoking, you can vacuum‑seal the salmon and freeze it for up to a year, or pressure‑can it as described for shelf‑stable storage. Both methods preserve flavor and nutrition.
What does the YouTube channel Holdfast Alaska specialize in?
Holdfast Alaska focuses on homesteading, subsistence hunting and fishing, food preservation, and outdoor cooking techniques specific to the Alaskan wilderness.
How does Holdfast Alaska’s approach to Alaskan salmon smoking differ from other cooking channels?
Holdfast Alaska emphasizes practical, low‑tech methods rooted in subsistence culture, using simple salt brines, natural wood smoke, and pressure canning for long‑term storage, whereas many other channels rely on commercial smokers or quick‑cook shortcuts.
What other Alaskan recipes is Holdfast Alaska known for?
The channel frequently shares recipes for smoked trout, moose stew, wild berry jams, and traditional sourdough flatbreads, all designed for rugged, off‑grid living.
Last updated: September 5, 2026
