I would love to try this recipe, but can't figure out what "crescent seafood seasoning" is. Can anyone help me. Possible substitutes?

Crescent was bought out by McCormick. It is now called Old Bay seasoning.

I used McCormick's Grill Mates Salmon Seasoning instead of the "crescent seafood seasoning" and it turned out awesome.

I used Old Bay last year and folks are begging me to make it again... a cheap bottle of white wine. This year trying a black box pinot :)

Being a beekeeper, I just had to add one cup honey to the wine and brown sugar marinate for that special flavor. I was not disappointed.

I tried this recipe about two years ago and everyone that tasted it, loved it. I was asked to make 20 lbs. of smoked salmon for a wedding and was told it was the first thing to go. It was great. I have tried other recipes but none comes close to tasting as good.

i'm assuming this is cold smoke correct?

cold smoke?i would think its a hot smoke.read the recipe.

Smoked salmon collards.

When preparing salmon to smoke. We use salt to draw the mositure from the fish. Adding to brine makes this process slower. I mix 1 cup of course salt to 3 cups of dark brown sugar together. First layer of salmon fillets meat up. Add 1/4 inch of salt and sugar mixture. Then next layer of fillets meat down on sugar. You will discover in three days that you have drawn enough moisture from fillets to create the brine. Refrigrate to keep fillets cool. After 3 days remove fillets. Rinse off excess salt/sugar. Pat dry and let stand for two hours until fillets get a glaze look to them. Load up smoker and smoke at as low heat for 12 hours or until the right texture is achieved. Lower temperature the better. I try to maintain heat in smoker under 100°F degrees. I use Alder or wild Cherry for wood.

I use a dry brine for 8 hours then a wet brine for 9 hours. It comes out the best this way.

I am a seafood junkie, this recipe is wonderful. Thanks.

Daniel, ignore Rick, that's a totally valid question; nowhere does it say what temp to shoot for. All I can say is, the lower the better. If you see that white gunk oozing out, that means the heat's too high and the fish is cooking too quickly.
I agree with everyone else, this really is the best recipe for smoked salmon I've ever tried. It's gonna be a Christmas tradition for us - this year I'm gonna try just a tad less sugar in the marinade, maybe 1.5 lbs instead of 2 -- or go for a drier wine.

Try substituting pineapple juice instead of water......You won't be dissapointed.

In my experience, a probe thermometer in the ambient smoker air that never goes above 155°F or below 150°F will yield perfect results. Shoot for an internal temp of 155°F, NO HIGHER, unless you like salmon jerky. Time is less important than temp. Real Maple syrup is also a good addition.

Wine suggestions? Chardonnay, Pinot Gris, Sauvignon Blanc, Riesling, a white blend? Not trying to over think it, I just want to hear what has worked best for others & would rather get it right the 1st time... hate to waste a nice Oregon Chinook by not getting the best result possible. Chardonnay would be my 1st thought if adding 2lbs of sugar to the syrup? Also wondering skin on or off?

Nice recipe. I smoke and cook salmon for a living (commercial-export to Japan). I would leave out the Old Bay, and thrown in some honey. Having the right mixture of salt and sugar, will help the brine/cure process. Since I do large volumes, I use the basic stuff, but adding your own blend of herbs and spices, makes it that much better. Cold smoke is the way to go. Easy to do,and just need time. I normally cold smoke my 2-3lbs fillets for around 11 hours with temps ranging from 98-115°F. Alder is the best for smoking fish.

Should I moke the fish skin side down or skin side up? I have heard it both ways.

You can smoke fish around 180 for 8 hours with only 3 hours of heavy alder smoke and it will have a firm but wonderful texture. Also I just read a thread on TalkFood that says crescent seasoning was bought out and is now what we all call old bay. Here's a link to the old bay recipe.