Smoked Salmon

[Rich Parker]

I didn't find a Seafood area in the Recipe section, so I will post it here.

Ingredients

1 lb Kosher Salt
8 oz Brown Sugar
2 Tbs Garlic Powder
1 Tbs Onion Powder
1 1/2 tsp Ground Cloves
1 Tbs Crushed Bay Leaves
1 Tbs Allspice
1 1/2 Tbs Ground Black Pepper

Procedure

Apply an even coat to fish, let cure for 1 1/2 hours, rinse and pat dry.

http://www.richardmparker.com/storage/09_20_09_salmon/Salmon1.JPG

I covered the fish with Tupelo honey.
http://www.richardmparker.com/storage/09_20_09_salmon/Salmon2.JPG

http://www.richardmparker.com/storage/09_20_09_salmon/Salmon3.JPG

[BruceB]

Good looking salmon Rich.

[michiana mark]

Excellent Rich, we love smoked salmon here also.:)

[sfisch]

Yeah, smoked salmon, sharp cheddar cheese on a ritz with a cold beer, can't be beat!!

Scott

[michiana mark]

Yeah, smoked salmon, sharp cheddar cheese on a ritz with a cold beer, can't be beat!!

Scott

I always thought you took your sharp cheddar cheese, on a ritz, with a chaser of Jack.:p

[Rich Parker]

Thanks everyone!

The salmon had a nice sweet taste and was very good but didn't taste like the traditional smoked salmon I have ate from the store.

The directions called to brine it for 1 1/2 hours and then smoke at 225 for about 1 1/2 hours. I took an internal temp before pulling at 1 1/2 hours and it was over 150 in some areas which some say is over cooked but this fish was moist and tasty.

Anyone else want to share a good smoked salmon recipe.

[BruceB]

Here's mine:

INGREDIENTS

BRINE

1 gallon of water
1 cup kosher salt
1 cup brown sugar
½ cup soy sauce
½ cup white wine
1 tbls granulated garlic
1 tbls onion powder
1 tbls dried thyme
1 tsp black pepper
1 tsp dill

DIRECTIONS

Brine salmon for 3 hours, remove from brine and rinse with cold water. Pat dry with paper towel and then air dry on rack for at least 1 hour or until pellicle has formed on fish.

Place ½ chimney of unlit charcoal into the charcoal chamber. Light about 8-12 briquettes and place on unlit along with 2-3 chunks of alder wood, or any mild fruit wood.

Spray cooking grates with Pam or rub with potato. Brush salmon with maple syrup, sprinkle salmon fillets with additional spices or Hi-Mountain Salmon Rub, then place into cooker.

Assemble cooker and run with top grate temp of 190-205. Smoke until fish reaches an internal temp of 145-150, no higher than 150, about 2-3 hours.

Here's one called CarDog's Smoked Salmon from Jim Minion:

INGREDIENTS
Dry Rub

1 cup light brown sugar, packed
1 cup non-iodized table salt
3 TBSP granulated garlic powder
3 TBSP granulated onion
1 TBSP dried dill weed
1 TBSP dried savory
2 tsp dried tarragon
Mix all ingredients thoroughly. Turbinado sugar may be substituted for brown sugar. To substitute garlic salt and onion salt, reduce table salt to 1/2 cup and double garlic salt and onion salt to 6 TBSP.

Finishing Rub

1/4 cup light brown sugar, packed
1 TBSP granulated garlic powder
1 TBSP granulated onion
1 tsp dried savory
1 tsp dried tarragon
Mix all ingredients thoroughly. Turbinado sugar may be substituted for brown sugar.

DIRECTIONS

Buy a fresh, 3-pound salmon fillet, preferably Sockeye or King. Remove the pin bones using tweezers or needle nose pliers. Do not remove the skin. Place skin-side down in a glass or stainless steel pan.
Pack the dry rub on the flesh side of the fillet, approximately 1/4" thick. Let the fillet rest in the refrigerator for 2 to 3 hours (the longer you leave the rub on, the stronger the salt flavor). Rinse the fillet in cool, clean water to remove the dry rub, then pat dry. Allow to dry for about 30 minutes, until the flesh becomes tacky.
Heat a barbecue grill to medium to medium-high. Sprinkle finishing rub on the fillet (twice what you would use as if you were heavy salt and peppering). Cook with the lid closed to an internal temp of 140-155°F (your preference) measured in the center of the thickest part of the fillet.
We recommend using wood to produce smoke while cooking. On a charcoal grill, just sprinkle a few wood chips on the coals. On a gas grill, place wood chips in a pouch made of aluminum foil. Poke holes in the top of the pouch and place it on the hottest spot under the grill. Alder is our wood of choice, but fruitwoods are a wonderful substitute.
You can also smoke it at lower temps of 225-250°F; this allows for more smoke on the fillets.

[Richtee]

Yeah, smoked salmon, sharp cheddar cheese on a ritz with a cold beer, can't be beat!!

Scott

Except by subbing cream cheese and capers ;{) Oh and a good cracker like Carr's Water crackers, or even a good fresh soda... Jewish matza? I think? works well too!