How To Make Smoked Salmon. I love to cook, and love to entertain. Theres something about sharing a meal with friends, or even strangers, that is just so visceral. Nothing brings people together like a great dinner party and to me nothing is more communal to serve than a platter of smoked foods. Its basic, comforting, and provides a real sense of abundance. EA1D09_15110_s4x3.jpg.rend.hgtvcom.616.462.suffix/1371589350709.jpeg' alt='How To Smoke Salmon' title='How To Smoke Salmon' />So today Im going to show you how to prepare a smoked salmon two ways. One for the delicate palate and another for the person whos looking for something boldly sweet and spicy. Chicken Broccoli Rice. During the summer I always cook a few things in the smoker as a good reason to have an outdoor party or two. Nothing brings forth all the natural flavors of a meat like a good slow smoker the taste is a gift for those who took the time to plan and prepare properly. I appreciate the process of it all, and always use homemade rubs and cures to make it more personal. My wife has more of a delicate palate than I do, and for our dinners, Im known to add an extra dash of red pepper or spice to my plate. Luckily, I can usually adapt the smoked meats I prepare to suit both our preferences in a similar manner. If youre able to get a hold of a whole salmon, simply use one fillet for the mild and the other for the Ay, caramba You can also do this with just a single fillet, and apply the rub to only half the salmon. Smoking salmon does require some forethought, as youll need to allow time for the fish to cure and then dry properly. I find it works well to get a fresh fish on Saturday, allow it to cure overnight, and then smoke it Sunday morning for a relaxing afternoon lunch. Smoked Salmon. Serves 8 1. Adapted from Food Networks Alton Brown. What You Need. Ingredients. For the salmon cure 2 salmon fillets, skin on and pin bones removed. Foil. Plastic wrap. Timer. Napkins or paper towels. Smoker. Temperature Probe. Instructions. 1. Prepare Salmon for Curing The curing process removes water from the fish, and instead replaces it with the salt and sugar mixture. This adds flavor and also serves to preserve the fish and prevent spoilage. Get out a baking sheet large enough to hold your salmon fillets. These instructions are for smoking salmon in a smokehouse. My dads sister in Alaska is the queen of smoked salmon. They grew up on a Southeast Alaska beach, fis. Smoked Salmon gets raves every time I make it Learn how easy it is to smoke your own salmon with a home smoker. The hard part is catching theTotal Time 1 hr 5 minshttp hIDSERP,5172. Smoked Salmon Recipe How to Smoke Salmon YouTube Chef Jason Hill shows you how to make smoked salmon in this episode of Chef Tips. This smoked salmon recipe is a hot smoked salmon, made by smoking. Author Chef TipsViews 1. Mhttpshonestfood. IDSERP,5188. 1How to Smoke Salmon Hunter Angler Gardener CookThere are a lot of ways to smoke salmon, but this is the method Ive perfected over the years. Making perfect smoked salmon requires a little attention, and a lot of. Total Time 4 hrs 15 minshttp hIDSERP,5207. Smoked Salmon Recipes Allrecipes. Looking for smoked salmon recipes Allrecipes has more than 70 trusted smoked salmon recipes complete with ratings, reviews and cooking tips. Lay a thin sheet of foil on the baking sheet, and then lay a thin sheet of plastic wrap on top of the foil. Sprinkle a third of the cure onto the plastic wrap, roughly the length of your fillet. Lay the fillet skin side down onto the cure and then sprinkle another third of the cure onto the flesh. Stack the second fillet skin side down onto the coated flesh of the first fillet. Sprinkle the last third of the cure on top of this fillet and then cover with another sheet of plastic wrap and more foil. Wrap the plastic wrap and foil tightly around the fish. This will contain any oils or juices that may escape from the curing process. Set another baking sheet on top of the foil wrapped fish and weigh it down with something heavy, like a few cookbooks or canned goods. Cure the Salmon Refrigerate the salmon for 8 1. If your fillet is particulary thin less than an inch go for 8 hours if its thicker you can go up to 1. Try not to cure for more than 1. It helps to set a timer to go off after 8 hours. Rinse the Salmon When the salmon has cured, remove the fish from the fridge and unwrap the foil. A step by step tutorial on how to smoke salmon or any other fatty fish. These instructions work for other fish such as shad, mackerel, and even trout. Smoke the Salmon Lay the salmon fillets sidebyside in your smoker, skin side down. Depending on how many pounds of fish youre cooking and the thickness of the fish, the smoking process can take anywhere from 13 hours. Cooking is complete when the salmon registers 140F at its thickest point. Calories 80 per servinghttpswww. SmokeSalmon hIDSERP,5115. Ways to Smoke Salmon wikiHowHow to Smoke Salmon. Smoked salmon is considered a treat for special occasions or meals smoking really enhances the flavor of this oily fish variety. It is possible. You should be greeted to a bright, juicy red piece of fish. Thoroughly rinse off the fish under cold water, making sure to wash off any of the cure that hasnt absorbed into the fish. Rub the Salmon with Dry Rub Pat both fillets dry with napkins or paper towels. Mix together the dry rub ingredients until well combined. Pat the rub onto one of the fillets to form a thin layer. Dust off any excess. Repeat with second fillet, or leave the second fillet un seasoned to give dinner guests an option. Dry the Salmon Allow the fillets to dry at room temperature for one to three hours to form the pellicle. This is a thin, dry, matte like film on the surface of the fish that helps the smoke better adhere to the meat. Its hard to tell when this is done when the fish is covered with the dry rub, so just use the un seasoned fish to judge when this process is complete or leave a small portion of one of the fillets clear of dry rub. Prepare the Smoker Prepare your smoker as the fish finishes drying. You want your smoker to maintain a temperature of 1. F. This low temperature can be difficult to achieve with some smokers, so make sure you dial back the fuel a bit by adding less charcoal and hardwood than you typically would for higher temperature smoking. For fish, I prefer to use apple wood to pair nicely with the cures and rubs weve already added. Smoke the Salmon Lay the salmon fillets side by side in your smoker, skin side down. Depending on how many pounds of fish youre cooking and the thickness of the fish, the smoking process can take anywhere from 1 3 hours. Cooking is complete when the salmon registers 1. F at its thickest point. Rest the Salmon Once the fish reaches 1. F, take it off the smoker and put it on a baking sheet. Tent with foil and allow the fish to rest for 2. This will allow the finish to warm up another 5 degrees and let the muscles relax and juices to redistribute. Enjoy the Salmon Finally, remove the tented foil and serve your flaky and juicy creation. The un seasoned salmon is deliciously mild and delicate, with a clean fresh salmon taste you can only get through smoking. The spice rub has a kick of pepper thats toned down with the sweetness of the brown sugar, and finishes nicely with that herbal note of coriander. Enjoy the fish with a glass of rose wine or a cold wit beer. Have friends over to enjoy with you, or have it all to yourself with leftovers to enjoy throughout the week. Additional Notes. My Smoker In case youre curious my smoker is a Weber Smokey Mountain. Its made well, holds enough meat for a party, and is versatile enough to smoke salmon and brisket.