Post by barney on Dec 3, 2007 21:15:22 GMT -4
I don't know why I'd even THINK about sharing this, but here it is. The most awesome smoked salmon that you have ever had! And EASY too!
1 salmon fillet - frozen thing you get at Food Lion works just fine and cheap...
1 and 1/4 cup of white sugar
1 and 1/4 cup of brown sugar
1 cup of kosher salt
About a cup of wood chips - hickory or your favorite
1/4 cup of brown sugar (for later)
Mix the white, brown sugar and kosher salt. In a plastic tray (you want a tray about 2-3 inches deep - the fish will give off a lot of liquid), lay down a bed of the mixture. Use a little less than half. You want MORE of the mixture on the top.
Put the salmon fillets on top, skin side down.
Cover the fillets with the remainder of the mixture, cover, and refrigerate overnight.
Take the fillets from the tray, and wash them well under cold water. Lay them on a paper towel and let them sit for about 1/2 hour to dry. In the meantime, either get your smoker going, or build a small charcoal fire in your kettle grill. Make sure to build the fire on ONE side of the grill, no more than 15 or so briquets. The object here is a slow fire, bringing the temperature up to around 225-250 degrees. Soak your wood chips. You can also use a gas grill. Fire up one side and make an aluminum foil pouch to put the wood chips in, poking holes in top of pouch to allow smoke to vent.
Once the fire is going, put the wood chips on top to smoke, and put the salmon on the OTHER, cool side of the grill. The object here is indirect heat.
Cover and let cook for about 30 - 45 minutes depending on the thickness of the fish and the heat of the fire. It will flake easily when done. The fish is cooked during the brining process. The grill just further dries and adds smoke flavor.
Take the remaining 1/4 cup of brown sugar and mix in a tablespoon or two of water (or substitute your favorite bourbon for the water) and mix to a paste.
During the last 10 minutes or so, baste the fish with the brown sugar/bourbon mixture.
Good stuff, EASY and a helluva lot cheaper than buying it! Wrap it up good and makes a great Xmas present! (They'll think you care!)
Once you have tried this once or twice youmay want to experiment with various herbs to add additional flavor.
1 salmon fillet - frozen thing you get at Food Lion works just fine and cheap...
1 and 1/4 cup of white sugar
1 and 1/4 cup of brown sugar
1 cup of kosher salt
About a cup of wood chips - hickory or your favorite
1/4 cup of brown sugar (for later)
Mix the white, brown sugar and kosher salt. In a plastic tray (you want a tray about 2-3 inches deep - the fish will give off a lot of liquid), lay down a bed of the mixture. Use a little less than half. You want MORE of the mixture on the top.
Put the salmon fillets on top, skin side down.
Cover the fillets with the remainder of the mixture, cover, and refrigerate overnight.
Take the fillets from the tray, and wash them well under cold water. Lay them on a paper towel and let them sit for about 1/2 hour to dry. In the meantime, either get your smoker going, or build a small charcoal fire in your kettle grill. Make sure to build the fire on ONE side of the grill, no more than 15 or so briquets. The object here is a slow fire, bringing the temperature up to around 225-250 degrees. Soak your wood chips. You can also use a gas grill. Fire up one side and make an aluminum foil pouch to put the wood chips in, poking holes in top of pouch to allow smoke to vent.
Once the fire is going, put the wood chips on top to smoke, and put the salmon on the OTHER, cool side of the grill. The object here is indirect heat.
Cover and let cook for about 30 - 45 minutes depending on the thickness of the fish and the heat of the fire. It will flake easily when done. The fish is cooked during the brining process. The grill just further dries and adds smoke flavor.
Take the remaining 1/4 cup of brown sugar and mix in a tablespoon or two of water (or substitute your favorite bourbon for the water) and mix to a paste.
During the last 10 minutes or so, baste the fish with the brown sugar/bourbon mixture.
Good stuff, EASY and a helluva lot cheaper than buying it! Wrap it up good and makes a great Xmas present! (They'll think you care!)
Once you have tried this once or twice youmay want to experiment with various herbs to add additional flavor.