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Anyone want to share a good smoked salmon recipe?

sprintersprinter Posts: 1,188
edited 4:26PM in EggHead Forum
Hey all,[p]Well, I went through the beginners mode where I cooked a bit of everything, actually a lot of everything using all sorts of spices and rubs. Then I went through the minimalist mode where I cooked a lot of everything with minimal spices and rubs, really testing what each of them do to the flavor of the meat. Now I think I'm in the seafood mode. My folks do a lot of fishing this time of year and bring back a LOT of fish/seafood. Cant beat that fresh stuff.[p]Anyway, I have some salmon fillets, not large ones, about 6-8 pound fish whole, fillets are about 2 pounds each. I've cooked and smoked them before but was wondering if anyone has a special recipe that they'd like to or be willing to share. I plan on smoking some for Moms day this weekend. Thanks in advance.[p]Troy


  • sprinter,
    I feel salmon is best when kept simple.
    Cure filets with a layer of sea salt, few sprigs of dill,layer of sugar (raw or tubanido) and then little more salt- salt/sugar just so it looks like a light layer of snow had fallen.[p]Set wraped in fridge overnight.[p]next morning ..rinse thouroughly (you feel the flesh has firmed up a bit-and will see moisture drawn from the fish in the dish.
    Set it to cool by a fan or cool place for about an hour (at fist I was sacred to do this..but it is harmless and vital for smok to penetrate).[p]I am not a big green egg user yet. I use just a few coals and go from 90*- 230* over the course of about 4 hours.[p]It always seems to taste better teh next day or so. Alder and apple and cherry chips work well for a complex smoke.

  • sprintersprinter Posts: 1,188
    alt,[p]Thanks for the idea, ever use any other herbs other than dill? Unfortunately the dill in the garden is not edible yet but have plendy of fresh rosemary, parsley, basil, thyme, and oregano. Use as substitutes?[p]Troy
  • GfwGfw Posts: 1,598
    <p />sprinter, I did Gretl's 'Salmon with Dijon Bourbon Glaze' last week - it was really great. The recipe is in the new recipe section and also at the link.[p]It was simple and had lots of flavor!

  • RRPRRP Posts: 22,048
    I'll second that emotion!
    I did the same Monday night and used alder was excellent, moist and tender!

    L, M, S, &  Mini
    And oh yes...also a 17" BlackStone gas fired griddle! 
    Dunlap, IL
    Re- gasketing AMERICA one yard at a time!
  • AbqEgg'rAbqEgg'r Posts: 91
    Not a recipe, but if you want a great sauce for salmon; Cosco (Price Club) has a "Roasted Raspberry Chipotle Sauce" that is wonderful. It has a bit of a kick to it. The note on the bottle says "A Southwestern Mesquite Sauce".[p]TR

  • sprinter, method of choice has changed somewhat ..
    The big thing I found is to get a great smooth pink consistant texture and appearence with smoked salmon is time.[p]If you heat to 300's in 1-4 hours, youll get great product, but not like slow gradual increased temp's that go for hours and hours. Ideally 90's to not much more than 180 -200. After many hours ..I've gone as far as 24 hours the flesh changes in texture from moist to very constiant and flavorful meat. Hot smoking with moisture causes too moist of a finished product I feel with the fatty oils pooling and curdeling ontop of the fish giveing it a less than desirable look and quality. Treat it like alchemy. Cure it well and then lightly smoke for extended time at low temps- quite a feat at times too. Cold weather is a catylist rahter than a hinderance. Hope this helps.[p] your ol pal alt

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