Smoking salmon

I smoked some salmon for the first time the other day and it turned out pretty good.

I used nothing on one fillet, brown sugar on another and then a dill weed fillet.

I liked the dill weed the best.

Anyone have another recipe as I have more salmon to smoke.

Thanks

I like Alton Brown’s recipe. Simple, yet tasty. Fits the bill of what most people expect from smoked salmon. If anything, drizzle with maple syrup or add more brown sugar as I like mine a bit sweeter.

SMOKED SALMON

Ingredients

* 1 cup kosher salt
* 1/2 cup sugar
* 1/2 cup dark brown sugar
* 1 tablespoon crushed black peppercorns
* 2 large salmon fillets or sides, pin bones removed

Directions

In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread extra-wide aluminum foil a little longer than the length of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3 of the rub onto the plastic. Lay 1 side of the fish skin down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon. Place second side of salmon, flesh down onto the first side. Use the remaining rub to cover the skin on the top piece. Fold plastic over to cover then close edges of foil together and crimp tightly around the fish.

Place wrapped fish onto a plank or sheet pan and top with another plank or pan. Weigh with a heavy phone book or a brick or two and refrigerate for 12 hours. Flip the fish over and refrigerate another 12 hours. Some juice will leak out during the process so make sure there’s a place for the runoff to gather.

Unwrap fish and rinse off the cure with cold water. Pat salmon with paper towels then place in a cool, dry place (not the refrigerator) until the surface of the fish is dry and matte-like, 1 to 3 hours depending on humidity. A fan may be used to speed the process.

Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the temperature inside the smoker between 150 degrees F and 160 degrees F until the thickest part of the fish registers 150 degrees. Serve immediately or cool to room temperature, wrap tightly and refrigerate for up to 3 days.

Joel, What was the “See Note”?

Just looked this up – Cook’s Note: Trout, mackerel, and bluefish also smoke well.

I’ve had trout which was good, never any of the ocean fish smoked.

Joel

Thanks Joel.

Thanks Joel, tasted very good.

Now I need to go out salmon fishing with a buddy to get more fillets.

I feel your pain, alot of “marinades” use sugars, brine in a salt bath for a couple hours and while you’re getting your smoker ready get a small fan to blow on the Salmon, helps dry it, about an hour should do it. Smoke as you would normally but keep the cinders a little hotter then you would for a regualr smoking session.