Smoaked Salmon

Unknown

Does anyone have a recipe for smoaked Salmon (Nova)?

sprinter

BBQ Meister,[p]Man, must be the season for smoked salmon. What do you mean by NOVA? Alt, here on the forum, taught me to do salmon that in my opinion is out of this world. Lay the salmon fillets skin side down (if skin on) and sprinkle them with salt, sugar, then a bit of dill weed or lay a sprig of fresh dill on them, then do the layering again, salt, sugar, dill. Do this lightly until the fish looks like its been snowed on. I leave them sit overnight, but 4-5 hours would suffice. Then, get the grill going, low temp, VERY LOW if possible. I start the fillets at about 150, then slowly up to 200, try not to go over that. Indirect cooking. I lay on a BUNCH of cherry wood but I like a bunch of smoke in my meat, use what suits you and in whatever amount you want. This turns out great. Generally, depending on thickness, it will take about 4-6 hours to cook the fillets. Good luck, this is a great way to cook salmon.[p]Troy

RhumAndJerk

BBQ Meister,
By Nova, do you mean Nova Lox? If that is the case, then this is a cold smoking process. MikeO did some salmon like this over a drip pan full of ice. I do not remember the thread; maybe someone will have the link to it.[p]If not Lox, then the KennyG recipe comes out nice.[p]Hope this helps,
RhumAndJerk[p]

RhumAndJerk

RhumAndJerk,
The article was from a year ago. The archive does not appear to be linked anymore.
Maybe MikeO could repost how he cold smoked the salmon.
RhumAndJerk[p]

Bobby Que

BBQ Meister,
I have made Gravlox shich is simialr to what is suggested below, and a lot like Nova- but not smoked. the smoking, using a BGE sets the proteins in the salmon, and makes it firm instead of "fleshy". It is true that Nova is cold smoked after brining it as in making Gravlox.
When I do Gravlox, I use equal parts of sugar and Kosher salt. Use 2 equal size salmon filets with the skin on.
Place the first one on saran wrap in a large glass container. Cover it with the salt/sugar mixture and place a couple bunches of dill on top of this. Put some more of the salt/sugar on that and place the next filet skin side up on that. Cover with Saran wrap. weight this down with what ever Ppots, lids, books or such) and place in frig for 24-48 hours. Once or twice, open the package and pour off the juice- rewrap and weight it down. This makes a good approximation of Scandinavian Gravlox. This can be smoked if you like- but again, the proteins in the Salmon will become firm, and the fleshy, pink color will disappear.