INGREDIENTS

1 cup Applewood Smoking Chips , soaked with water   
1 1/2 tsp. Kosher Salt  
1 tsp. Whole Black Peppercorns , toasted 
1 tsp. Whole Fennel Seeds , toasted 
1/2 tsp. Whole Coriander Seeds , toasted 
36 oz. Sockeye Salmon Filets , skin on 

DIRECTIONS

1.) Prepare smoker with soaked applewood chips.

2.) Combine salt and toasted spices in coffee grinder and pulse 4-5 times, sprinkle spice mixture evenly over salmon and let stand for 10 minutes. Place salmon in smoker, cover and smoke for 6-8 minutes. Remove salmon, remove skin and gently flake into medium size pieces. Reserve refrigerated.