Dons Smoked Salmon Recipes
DON'S SMOKED SALMON
Multipurpose method of marinating salmon for the smoker. I particularly like it with fresh sockeye which we are lucky enough to be able to catch out of the Fraser River near our home.
Provided by Krissy-P
Categories Canadian
Time 18h
Yield 16-20 serving(s)
Number Of Ingredients 4
Steps:
- Catch, clean and filet salmon (river or supermarket).
- Leave skin on one side of filets.
- Wash filets in cold water and lay out on a large plastic tray (no metal), red side up!
- Ensure tray is at least as deep as salmon filets.
- Sprinkle garlic salt evenly over all filets.
- Generously coat meat side of each filet with rock salt.
- Layer sugar evenly over rock salt.
- Leave stand covered in refrigerator overnight (at least 8 hours).
- Check every 2 or 3 hours and drain excess liquid.
- (The liquid magically appears as the rock salt draws the liquid out, and sucks the sugar into the meat).
- Remove filets from tray, rinse under cold water and place evenly on smoking racks, skin side down.
- Allow 20 minutes to dry.
- Use electric"cold smoker" (Little Chief), with apple and hickory wood chips.
- Place racks in smoker and close.
- I have an old blanket that is wrapped around smoker if it is too cold outside (less than 50 degrees farenheit).
- Remove ashes and add new wood chips about every 2 hours.
- Smoke for 6 to 9 hours, depending on the thickness of filets.
- Salmon should be a lovely dark orange color and will be flaky when you poke and twist with a fork.
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- Mix together the brine ingredients and place your fish in a non-reactive container (plastic or glass), cover and put in the refrigerator. This curing process eliminates some of the moisture from the inside of the fish while at the same time infusing it with salt, which will help preserve the salmon.
- You will need to cure your salmon at least 4 hours, even for thin fillets from trout or pink salmon. In my experience, large trout or char, as well as pink, sockeye and silver salmon need 8 hours. A really thick piece of king salmon might need as much as 36 hours in the brine. Never go more than 48 hours, however, or your fish will be too salty. Double the brine if it's not enough to cover the fish.
- Take your fish out of the brine and pat it dry. Set the fillets on your cooling rack, skin side down. Ideally you'd do this right under a ceiling fan set on high, or outside in a cool, breezy place. By "cool" I mean 60°F or cooler. Let the fish dry for 2 to 4 hours (or up to overnight in the fridge). You want the surface of the fish to develop a shiny skin called a pellicle. This is one step many beginning smokers fail to do, but drying your cured, brined fish in a cool, breezy place is vital to properly smoking it. The pellicle, which is a thin, lacquer-like layer on top of the fish, seals it and offers a sticky surface for the smoke to adhere to. Don't worry, the salt in the brine will protect your fish from spoilage. Once you have your pellicle, you can refrigerate your fish for a few hours and smoke it later if you'd like.
- Start by slicking the skin of your fish with some oil, so it won't stick to the smoker rack. Know that even though this is hot smoking, you still do not want high temperatures. Start with a small fire and work your way up as you go. It is important to bring the temperature up gradually or you will get that white albumin "bleed" on the meat. I can control my heat with my smoker, so I start the process between 140°F and 150°F for up to an hour, then finish at 175°F for a final hour or two. NOTE: What my smoker is set at is not necessarily what the actual temperature is. Smoking is an art, not a science. To keep temperatures mild, always put water in your drip pan to keep the temperature down. If your smoker is very hot, like a Traeger can get, put ice in the tray.
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