Smoked Salmon Two Ways

Wanasmoke

Good deal on some quality farmed salmon at local fish market. Seems like fattier farmed salmon doesn’t dry out during smoking vs lean wild salmon. 

Brown sugar and salt cure overnight then on the egg indirect around 150-180. 


2 Filets got the usual apricot preserve glaze while the other I tried a South African chutney. I’ve used the chutney on pork before- thought I’d try it here. 

Cooled on a wire rack and then vacuum sealed for later. Opened up the SA chutney package next day and sampled. Its a little more chunky and hard to spread but flavors complimented well. 

lkapigian

Nice, been wanting to do some candied Salmon or Salmon Jerky.....thanks for sharing 

NorthPilot06

If you're a fan of fattier salmon, I'd recommend Verlasso - it's shipped in from Chile and is phenomenal.  We can usually find it on special for ~$14-16/lb.

https://www.verlasso.com/