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Sockeye Salmon

Unknown
Unknown
edited November -0001 in EggHead Forum
Got 2 beautiful 8-oz fresh sockeye salmon fillets waiting for the egg tomorrow. I'd like to do alder smoke for the traditional Northwest taste. I'm in Alabama, so I don't know all the tricks from up there, but love that style.[p]Any suggestions for prep (marinades, brine or not) and cooking time/temp?
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Comments

  • katman
    katman Posts: 331
    Tim Landers,
    I like alder, but another wood you might want to consider is apple. Don't go real heavy on the smoke and try not to dry out the fish. Hard to say what to do for times without seeing how thick your pieces are. The sockey I've been doing low and "slow" this year don't need much more than about 90 minutes. I did do some for about 3 1/2 hours to get it pretty dry--I like these under a poached egg with hollandaise sauce.[p]I've been "grilling" most of the current batch of sockeye because it has a lot of oil. I do this at about 350, skin down, probably for no more than 10 minutes. I use a handful of wood chips to get a good shot of smoke at the start of the cook. Some might like their fish cooked a little more, but overcooking would be a big mistake.[p]To brine or not? these fillets are pretty thin so I prefer no brine.
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  • HolySmokes
    HolySmokes Posts: 446
    Tim Landers,
    probably too late to help for your question, but...[p]a 'traditional' northwest taste would be Duwamish Tribe Alder Plank smoke: a whole fish, filleted skin down on an alder plank and slow cooked vertically on plank before an alder fire. thats it...[p]a more 'modern' northwest taste would be alder smoke in the egg, with no brine, a light seasoning of lemon, pepper, a light kosher salt, fresh ground garlic and maybe some fresh ginger. a few more herbs if you're crazy, but that would it be for fresh, wild, just-caught sockeye. [p]if you've got (cringe) farmed salmon... do all of the above and add some sweet (either just a little brown sugar or maple syrup), to help the poor thing out.[p]good luck. fresh-caught wild sockeye propped on an alder board in front of an alder fire is about as great as fresh food gets. (don't get me started on today's crab.)[p](can ya tell I'm a Puget Sound native?)
    best, HS.

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