Smoked Salmon

As I posted earlier, we’ve been fishing quite a bit this summer.  I went several times with Russell while he was here, and I’ve been with my dad several times as well.  Most of the fish we’ve caught so far I’ve given to my mom to bake for dinner.  She seems to enjoy it when we bring fresh fish, so most of the time it goes to her.  The other week I decided that if I caught enough fish in one day that I’d like to smoke it.  One afternoon I got a call from one of my friends to go fishing with him and another friend out the road.  We went to Echo Cove and fished off the shore for about 2 hours.  The fish were booming that afternoon and he caught 5 fish, his friend  caught 2, and I caught 3 before my fishing rod broke.  We decided to leave after my rod broke, and with my three fish in hand I decided to have my dad teach me how to smoke salmon.

Smoking salmon is a slow cooking process that dries out the dish and gives it a smoky flavor.  After letting the fish sit in a brine (a salty flavor mixture) overnight the salmon goes into a smoke box where the temperature rises from 110-175 degrees over the course of a day.  Smoking salmon completely can take anywhere from 6-18 hours.  There are even some smoking processes that take up to 4 days.  We ended up smoking for about 6 hours and it came out perfectly.

The recipe we used came from an online forum and can be found here.  We modified it a bit…

Recipe: Smoked Salmon for 3 good sized Pink Salmon

1 quart cold water
1 cup  soy sauce
1/4 cup pickling salt
1/2 Lbs brown sugar
1 1/2 tsp garlic powder
1 1/2 Tbsp cayenne pepper
A sprinkle of crushed red pepper flakes

Fillet the salmon, removing as many bones as possible.  Leaving the skin on, cut into strips approximately 1 1/2 inches by 2-3 inches.  Place in the brine and weigh down with something like a plate on top.  Cover and place in the fridge overnight.

Arrange the salmon, skin down, on the smoking racks so that they do not touch.  Depending on your smoker and how even it heats, you might have to place thicker pieces in the front and thin in the back, or the other way around.  Let the salmon sit out in a cool place for a few hours.  Using your choice of wood pellets, start your smoker following these guidelines:

110 degrees 1-2 hours
140 degrees 2-4 hours
175 degrees 1-2 hours

When the salmon is done, take out of the smoker to cool.  Either store in the fridge if your’e planning on eating it fairly quick, or food-save (air seal) it and store in the fridge for later use.  We ended up freezing it and with 3 1/2 pounds of fresh smoked salmon!  Yum!

0 thoughts on “Smoked Salmon

  1. カルティエ 結婚指輪 ミニラブ

    経営方針: 品質を重視、納期も厳守、信用第一は当社の方針です。
    ┏┓┏━┓  ★★★絶対価値ありで~す

  2. カルティエ 時計 レディース タンク

    ロレックス、ウブロをはじめとした、様々なブランドコピー時計の販売・サイズ調整をご 提供しております。

  3. maglia napoli 2017

    whoah this weblog is magnificent i really like reading your posts.
    Keep up the good work! You already know, a lot of
    individuals are looking around for this information, you can help them greatly.

    maglia napoli 2017

  4. maglia manchester united 2017

    Hi I am so grateful I found your site, I really found you
    by error, while I was researching on Google for something
    else, Regardless I am here now and would just like to say thanks for a
    fantastic post and a all round enjoyable blog (I also love the theme/design), I
    don’t have time to browse it all at the moment but I have bookmarked it and also included your RSS feeds, so when I have time I will be back to read much more, Please do
    keep up the great work.
    maglia manchester united 2017

  5. liverpool bortedrakt

    Great beat ! I would like to apprentice while you
    amend your site, how could i subscribe for a weblog website?
    The account aided me a applicable deal. I had been tiny bit familiar of this your broadcast offered brilliant clear concept
    liverpool bortedrakt

  6. シャネルバッグ 激安


  7. グッチ ggプラスとは

    ルイ ヴィトン、シャネル、エルメスなど有名
    ◇各種各様の最高品質S品N品コピー腕時計、ブランドコピー腕時計 激安


Leave a Reply

Your email address will not be published. Required fields are marked *