No Smoker Smoked Salmon Recipes

Steps:

• 1. (If you do not have access to hickory smoke powder, use smoked salt and or liquid smoke plus salt. Hickory smoke powder is available from www.myspicesage.com and other online vendors.)
• 2. Wash and dry the salmon fillet and place, skin side down, in a shallow non-reactive or glass pan.
• 3. Mix together the smoke powder, salt and sugar and distribute it in a thick layer covering the salmon.
• 4. Place some plastic wrap directly on the salmon and weight the salmon. I used pieces of quarry tile covered with foil. You can use anything heavy for this, e.g. a heavy can on a board, rocks, anything.
• 5. Wrap the whole construction in plastic wrap or tie in a plastic bag and refrigerate for 24 to 36 hours.
• 6. Remove the now cured salmon and rinse off the remaining salt and sugar. Dry with a paper towel and wrap tightly in foil.
• 7. Place the foil wrapped salmon in a baking dish and place in a 300F oven. Bake about 20 minutes, checking with a thermometer to make sure the salmon has reached 160F in the center.
• 8. Let cool in the foil and refrigerate. At this point it is ready for use. It will keep for several days refrigerated. I haven't tried freezing it yet.

Steps:

• Place salmon, skin side down, in an 11x7-in. baking pan coated with cooking spray. Sprinkle with brown sugar, salt and pepper. Drizzle with liquid smoke. Cover and refrigerate for 4-8 hours., Drain salmon, discarding liquid. Bake, uncovered, at 350° until fish flakes easily with a fork, 35-45 minutes. Cool to room temperature. Cover and refrigerate for 8 hours or overnight. If desired, serve with capers and lemon slices.