Smoked Salmon

[irishjigs]

Does anyone have a smoked salmon recipe they are willing to share? I need a good idea for a cure recipe/process as well. I have an electric smoker I am dying to try out. Thanks!

irishjigs

[Tom Linderholm]

There has been quite a few recipe's posted here for smoked salmon, here are a few links to past pages.

Page 1 Page 2

This should get you started, I am sure there are more recipes from others out there.

[Stiff]

This is really easy and the first time I made it several people told me it was the best smoked fish they had ever had. I agreed - but I was biased.

Anyoo, Alton Brown gets credit for this one in my book.

Tony

Smoked Salmon Recipe

courtesy Alton Brown

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

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.

I vacuum packed mine, put it in the freezer, and it is still good months later. I think vacum packing it actually helps redistribute the moisture and it gets better with a little storage.

[irishjigs]

Thanks Cheffrey & Stiff,

Stiff, I saw that one too on the food HSOforum. I just thought of getting some other ideas. I'll figure something out...again, thanks to you both.

jigs

[loosegoose]

I use High Mountain Alaskan Salmon to brine salmon and Gourmet fish to brine other species of fish. You mix one packet of this brine in a gallon of cold distilled water and add your fish. This is a very good brine and it really cannot be screwed up. Make sure you use a fruit wood when smoking fish or seafood. I usually use Cherry.