Smokin' Wild Salmon - - Advice from the Pros Please!

DobieDad · August 2005

We have been getting some outstanding wild salmon from Alaska recently, and it's bound to run out soon.[p]I've been grilling it and loving it for dinner, and tossing the chilled leftover fillet on salads for next day's lunch.[p]But I would REALLY like to smoke some with Guava wood. Small problem - - - I've never used the Egg to smoke something as delicate as fish, and I don't want to either dry it out or oversmoke.[p]Any suggestions on setup (indirect, I would bet) and times, temps and the amount of wood to add are appreciated. TIA[p]DobieDad

RRP · August 2005

Rodger,
I've never oversmoked salmon and have used adler chips, adler board, grape vine and pecan - not at the same time of course. I find guava on the mild side so I'm sure it will be just fine. [p]PS next time you have some leftover smoked salmon try this spread recipe below. I think you'll like it.[p]PPS I found an excuse to buy a new toy last week - a Bosch Roto-Zip spiral saw buzzzzzzzzzzzzzzzzzz

[ul][li]salmon spread (that's an old, old email addy)[/ul]

thirdeye · August 2005

<p />DobieDad,[p][p]FISH DRY CURE For Salmon, Trout or Steelhead[p]This makes enough Dry Cure for about 10 pounds of fish: [p]1 cup kosher salt
2 cloves of garlic, finely chopped
2 cups firmly packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground white pepper
½ teaspoon pulverized bay leaf[p]On a cutting board, sprinkle a little of the salt onto the chopped garlic, and mash to a paste with the point of a knife. In a small bowl, combine the garlic mixture with the remaining salt, the sugar, ginger, pepper and bay leaf. Mix this very well. Extra can be stored in the freezer.[p][p]Sprinkle about 1/8” or more of dry cure into the bottom of a glass baking dish (don’t use metal). Place the fillets, skin side up, on top of the dry cure. Cover with plastic wrap OR sprinkle rub onto a piece of plastic wrap, place fillets on top and seal with the seam on top. The wrapped fillets can be stacked. (I put them on a shallow tray just in case one leaks). Refrigerate about 8 hours. The moisture and oils in the fish will liquefy the dry cure and make a syrup which will cure the fish. After curing, rinse the fish very well under cold running water, rubbing gently to remove the syrup. Blot dry with paper towels and put on a racks to air dry until tacky, at least 2 hours OR put back into the refrigerator for about 6 hours. (Salmon should be seasoned before drying with black pepper, ground garlic or Montreal Steak Seasoning or whatever you like. [p][p]For smoking, brush or spray a light coat of olive oil or Pam on the skin side of the fish and on your smoker rack. Place fish in smoker with the skin side on the rack and hot smoke at 170 – 200 degrees for 2 to 3 hours, using equal parts of alder wood and apple wood. Check once or so to make sure the skin is not sticking to the racks. (spray skin side with oil if it starts to stick) Switch to cherry wood and maple wood for 1 or 2 hours. This will give the salmon a nice red color. Smoke until fish just starts to flake (about 130° to 140° internal). These times are for thick fillets 3 to 4 lbs., adjust for thinner fillets or for trout. I have done it using skinless fillets, by laying the fish on pieces of oiled foil 1/2" larger than each fillet, and not turning.[p] Serve hot or chilled. This will keep in the fridge for 4 or 5 days, but it very seldom lasts that long.[p]~thirdeye~[p]

DobieDad · August 2005

Greatly appreciated![p]Thanks, thirdeye.[p]DD

GrillMeister · August 2005

thirdeye,[p]Hmmm. Looks good. Nothing beats smoked salmon like that on a Ritz with dab of creamy horsradish.[p]Cheers,[p]GM

DobieDad · August 2005

And just in time for football snacks in front of the TV![p].... don't cut off your thumb! You need it to pull your credit card out of your wallet! heeeeeeee...[p]Rodger

Chuck · August 2005

DobieDad,[p]The link is to another version that WooDoggies does.

[ul][li]Smoked Salmon[/ul]

DobieDad · August 2005

Many thanks![p]DD

Unknown · August 2005

DobieDad,
I wouldn't call myself a Pro yet, but I've had great success with a recipe I put together by combining elements from various sources (plus a little of my own inspiration) - recipe is posted in the recipe section
http://www.biggreenegg.com/recipes/newRecipes/seafood0401.htm. The brine and glaze recipes are there too.[p]The last wild fillet I smoked this way received rave reviews from my guests (the whole 3lb disappeared in 5 minutes flat), and was beautifully moist but with a distinct but delicate smoky flavour.[p]Jill

DobieDad · August 2005

Thanks, Jill![p]I'll try this one for sure![p]Rodger

Smokin' Wild Salmon - - Advice from the Pros Please!

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