Brined & Smoked
Salmon
Serves: 2
Difficulty: Moderate
Plan ahead – overnight brine
Brined & Smoked Salmon |
If you have
never smoked fish – you are missing quite the taste treat. Many grocers are now offering smoked fish, but
it is easy and so much better if you do it yourself. There are a myriad of methods
and foods to smoke– fish, meat, cheese, and vegetables – multiple opportunities
to test your skills and enjoy the results. I have a stovetop smoker made by
Cameron. But you can also use a BBQ, electric smokers or modify some foil pans
for use on the stove or BBQ. Give it a
try – you will be happy you did!
Stovetop smoker--don't forget to turn on the fan when you are done! |
- 3 C hot water
- 1 C packed brown sugar
- 1 C white sugar
- 4 Tb kosher salt
- Pinch grated lemon zest
- 2 (4 oz) skin-on salmon fillets
- Alder or hickory smoking chips
- Olive oil - finishing
In a medium
bowl, combine very hot water, brown sugar, white sugar, salt and lemon
zest. Mix and dissolve the sugars. Let the
liquid cool, adding a ice before adding fish if needed (use less water to start
if you add ice).
Add salmon
to the cooled marinade – skin side up, and be sure to submerge. Cover and
refrigerate overnight. This curing process eliminates some of the moisture from
inside the fish while at the same time infusing it with salt and sugar.
Remove
salmon from brine, and discard brining liquid. Rinse fillet under cold water
briefly to remove excess salt. Place salmon skin side down on a rack and allow it
to air dry 1 - 3 hours. The salt in the brine will protect your fish, so don’t
worry. Do not pat dry. This air-dry period causes a “pellicle” – which is a
lacquer-like glaze on top of the fish that seals it and offers a sticky surface
for the smoke to adhere to.
Place in
smoker and follow manufacturer instructions. Basically, the goal is to have the
wood smoke…so if you do it inside, then use your fan over the stove! If you use
the BBQ, you might want to soak your wood chips in water first so that they
smoke instead of catching fire.
Smoker with chips |
Smoke with alder, cherry or hickory chips
(alder is classic for salmon). Temperatures of your smoker should be between
200 to 225 degree F (no higher). Smoke for 20-25 minutes, or until the flesh is
firm to the touch and its edges are brown, crusty and caramelized. Salmon is an
excellent smoking fish, as is bluefish, trout or sturgeon.
This is
spectacular served with a green salad with apple vinaigrette…will post that one next
week. Look for it!
Larue
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