Using your Nicer Slicer to Thin Slice Salmon for your Smoker

Smoked Salmon

Every once in a while, a new use for the Nicer Slicer is discovered. I was honored recently to participate in such a process where my friend George Anderson, showed me how he uses the Nicer Slicer to create thin Salmon fillets which are perfectly sized for his smoker. The result was fabulous – so tasty!

I drove home after the fun afternoon with a small cache of the newly smoked salmon, boiled some noodles, heated some prepackaged alfredo sauce and then took a chunk of the salmon broke it up and combined with the Alfredo pasta for a very quick and very tasty meal.

What follows are some pictures and an explanation of what is a simple process. The whole process took from start to finish about 5-6 hours so it’s a good weekend activity.

Step One: Size Salmon fillet to slicer dimensions

Step Two: Slice fillets in the Nicer Slicer

Step Three: Check the dimensions. The fillets should be about 3/16” thick on average

Step Four: Place fillets in glass or stainless-steel containers with lids

Step Five: Our marinade was 3 cups water, ¼ cup salt, ¾ cup brown sugar and 1 TBS Soy sauce

Step Six: Pour Marinade into containers and seal them

Step Seven: Refrigerate for 1 hour.

Step Eight: Remove Salmon from marinade, pat dry and rack

Step Nine: Set up smoker. George used mesquite wood chips, and he spritzed them ever so lightly before putting them in the smoker.

Step Ten: Install racks with salmon in smoker

Step Eleven:  Then every ½ hour or so George would tend the smoker, depositing spent mesquite coals in his inactive charcoal grill and adding new wood chips with a very light spritz of water

Step Twelve: The end result was beautiful smoked salmon filets which had great flavor