Smoke Salmon
#9
  Re: (...)
Ok so most know that I do not like salmon. That being said I have very few salmon recipes and none at all for doing it in a smoker.

A friend at work is getting her hands on 2 large filets from her brother and asked me to smoke the fish for her.

So while yes I need recipes please!! I also have a question. Do you smoke it so you have to eat it within a few days, or do you smoke it so it's more preserved? I remember my dad smoking Albacore tuna in a smoker but when it was done it was completely cooked and almost didn't need to be refrigerated. While I don't know if that was right or my dad just cooking it death remains a mystery
Reply
#10
  Re: Smoke Salmon by DFen911 (Ok so most know that...)
Most home smoked salmon we have had needs to be refrigerated or frozen. It will keep pretty much indefinately at that point, but it does need to be refrigerated or frozen.

Also, we have not smoked any fish. BUT I did ask my nephew one time if he smoked salmon. He said he would not put fish in his smoker unless he had a dedicated smoker. The fish smell/taste/fats just permiated the smoker. I know others on here will be able to say yea or nay to that one. We have not smoked fish in our smoker. Steve doesn't really care for fish very much.
Erin
Mom to three wonderful 7th graders!
The time is flying by.
Reply
#11
  Re: Re: Smoke Salmon by esgunn (Most home smoked sal...)
I don't smoke salmon in my smoker, because I was given a recipe years ago for smoking in the oven that I actually like better than the smoker version. That recipe is in the Black Beans & Corn book (page 212), don't know if you have that. If you don't, I'd be glad to type it up for you, if you're interested.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply
#12
  Re: Re: Smoke Salmon by cjs (I don't smoke salmon...)
Wow never thought about it smelling up the smoker. Jean I would love the recipe if you don't mind. This way I can email it to her and a plug for your book to her as well
Reply
#13
  Re: Re: Smoke Salmon by DFen911 (Wow never thought ab...)
I have a great recipe - it's on the other computer, I hope. It was done with a bed of fennel underneath the salmon. OMG it was good. I can try to find it if you'd like it.

Da$# I miss my smoker. Grrrrrrm
You only live once . . . but if you do it right once should be enough!
Reply
#14
  Re: Re: Smoke Salmon by Harborwitch (I have a great recip...)
Here you go, Denise -

Oven-Smoked Salmon

from Black Beans and Corn

Years ago, Chef Marlene Cochran, who lives in the Yukon, gave me this easy method of smoking salmon. For those who don’t own a smoker, this salmon recipe will make everyone think you do. I do own a smoker, but I find up here in the Pacific Northwest when it is rainy, I don’t fight the elements, I just pull out Marlene’s recipe and we’re very happy.

Quantities depend on size and number of salmon pieces you are working with:
Salmon, dressed (scales, head, tail, and fins are removed)
Brown sugar
Kosher salt
Liquid smoke

Split the salmon along the backbone. Remove the backbone and ribcage. Remove pin bones. Leave skin on. Slice each side into 2" sections.

Lay the pieces of salmon on a sheet pan; coat with brown sugar. Sprinkle with kosher salt & liquid smoke. Be generous with the sugar, salt and liquid smoke because you will be rinsing this off later. Cover with plastic wrap & refrigerate for at least 12 hours.

Rinse the salmon and pat dry. Place on cooling racks, skin side down, which have been sprayed with vegetable spray.

Place in a 150°F. oven, until the salmon flesh takes on a translucent look, leaving the door open a crack to let moisture out.

The smoking process should take 6-8 hours, depending the thickness of the pieces. (My oven only goes down to 170°F and this will work also; but, I do start checking for doneness after 5 hours.)

Refrigerate for short-term use or freeze airtight for longer storage. Once the fish is smoked, you can keep it wrapped up in the refrigerator for 10 days, or freeze it for up to 6 months. Vacuum seal the fish if you have access to a machine.

CJ’s tip: one more step that I have added to Marlene’s method is to dry the cured, brined fish before putting in the oven for smoking. The reason for this is you need to form a pellicle, which is a thin, lacquer-like layer on top of the fish that seals it and develops a sticky surface for the smoke to adhere to. (This works better when using a smoker for the fish also) The easiest way to achieve this is to put the racks of salmon in front of a fan and set it on low speed for 2 to 3 hours. Don't worry! The salt in the brine will protect your fish.
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply
#15
  Re: Re: Smoke Salmon by cjs (Here you go, Denise ...)
Jean thank you so much!!
Reply
#16
  Re: Re: Smoke Salmon by DFen911 (Jean thank you so mu...)
You are so welcome!
Retired and having fun writing cookbooks, tasting wine and sharing recipes with all my friends.
www.achefsjourney.com
Reply


Forum Jump:


Users browsing this thread: 6 Guest(s)