Wanted salmon recipes

Perfect Smoked Salmon
Take frozen or fresh salmon fillets, put in a bag or cooler.
Walk out to your car(or truck)
Start engine
Drive to your nearest Von Hansons
Turn off vehicle
take fish inside
leave fish for 7-10 days
return when called and pick up some VERY tasty smoked salmon.

Sorry couldn’t resist.
Seriously though the last 2 summers I have made trips to lake Michigan salmon fishing and both times I dropped some off at Von Hansons to be smoked. It has turned out absolutely wonderful, the best smoked salmon I have ever had.

Give them a call there are several locations around the Twin Cities.
John

If you like a sweeter tasting smoked fish try this simple recipe.
Cut skin on salmon fillets into 2″ pieces
Make a rub of 1 part canning salt to 3 parts brown sugar.
Rinse fish and rub mixture onto the pieces, it will make it’s own brine.
Place in a zip-lock bag in refrigerator overnight
The next day give the fish a quick rinse and place in the smoker. Dry for 1 hour at 150 deg.
Apply smoke for 5-6 hours until done, cool, enjoy.

Been eating Salmon my whole life, born in Seattle, and still eat it at least twice a month and this is my favorite.

Indonesian Grill Salmon:

Marinate the salmon after adding salt and pepper for 1/2 hour at room temp or 3-4 hours in the fridge

Marinade:
1/2 cup Soy Sauce
1/2 cup Orange Marmalade
1 clove minced garlic
1 tsp ground ginger
3 tbsp sugar
2 tbsp veg oil
1/2 can beer

place marinated fillet on tin foil with the edged turned up to leaving a good portion of the marinade on top, cover with chopped green onions and grill over indirect heat until it flakes, 25-30 minutes.

Thanks for the ideas, if the recipes flop than its off to VonHansens

Thought I would throw another one in there. I prefer using Kosher Salt over iodized, a little more spendy but worth the flavor profile.

For the cure:
1# Brown Sugar
¾# Kosher Salt

mix thoroughly and surround the salmon with mixture, press overnight in refrigerator with about 15#’s on top of salmon & cure.

After 12 hours of curing rinse and air dry for about an hour, add dill or Cajun seasoning or whatever flavor you prefer during this process.

Smoke your salmon for 3-5 hours on a medium smoke, rule of thumb just smoke it until a nice pellicle forms on the exterior and you can push the layers apart with your finger easily.

I recommend maple chips for this recipe

This guy knows what he’s doing!!!

I won’t “out” him, but depending on which of his restaurants you go to, you can sample one of several salmon recipes he has.

Thanks Tom!

Joel