Smoked Salmon

 

As a life long Alaskan, salmon is in my soul! I do everything I can to not waste a single bit. I have even tanned the skin. Aside from grilling, smoked salmon is my favorite! I know a lot of people that avoid smoking because they are afraid of doing something wrong. So here we are again - my mission - everyone can cook! You will never feel confident doing something if you don't try it in the first place. So, that being said - Lets Smoke!

*Read through the instructions before you start, so that you can have the timing correct. I like to brine for 8 hours during the day, make the pellicle over night and smoke the next day.

1. Start with filleted, clean fish. Skin on, and cut into chunks or strips. You can smoke a whole fillet if you want to, I prefer smaller pieces.

 

2. In a large bowl you will make your brine. This bowl needs to be big enough to hold your fish, plus enough brine to fully cover your fish.

            For 2-3 pounds of salmon chunks, you will use:

            4 cups cold water

            1/2 cup white sugar

            1/2 cup brown sugar. Can use all brown, or all white. Brown sugar gives a caramel/molasses flavor.

            1/3 cup kosher salt, canning salt, or pickling salt. These don't have additives, preservatives or anti-clumping agents, which impact the brine.

 

It is important to have these ingredients and this is why.

SALT: Breaks down proteins. Preserves. Removes water and pulls in brine. Improves the flavor. 

SUGAR: Inhibits bacteria growth. Retains moisture. Improves the flavor of smoke.

You can also add additional ingredients to play with flavors, get creative:

    Fresh herbs

    Dried herbs

    Onion 

    Garlic

    Hot peppers

    Soy sauce

    Wine 

    Molasses

 

*If you are adding extras, boil the water and steep the herbs for at least 10 minutes, then add the salt and sugar. Stir to dissolve. The brine should be cold, so chill it in the fridge before adding the fish.

 

3. Mix all ingredients in your large bowl. Stir until the salt and sugar are dissolved.

4. Add your fish chunks, dipping and turning so that they are fully covered in the brine. You will want the fish fully submerged. I lay a piece of plastic wrap on top, then put a plate on top, then a bowl with a weight on top.

 

5.  The fish will need to brine for at least 8 hours. I start this in  the morning, and move to step 6-8 before I go to bed. You can put your brine in the fridge if you want. I leave mine on the counter. I also live in Alaska and my house is usually around 63 degrees.

6. Remove the fish from the brine, and rinse under cool water.

 

7. Lay each piece out on to a cookie cooling rack. I lay newspaper under the rack to catch the drips.

 

8. Set up an oscillating fan, to blow air on the fish. This creates a dry layer on the outside of the fish. This layer is called pellicle. Let the fan blow on the fish for 8 hours. Or you can put your racks in the fridge. Again, my house is very cool, so the fan works fine. If you have a very hot or humid house - go for the fridge for both the brine and the pellicle.

9. Now, you can season again or go straight for the smoker. I like to make an Asian style flavor with a mix of brown sugar, Yoshida or teriyaki sauce and soy sauce. And a savory one with garlic, onion and jalapenos. Add what ever seasons you want! Layer on hot peppers & smoke those too. 

10. Put your fish on the smoking racks skin down. Put in the smoker with your choice of wood chips. I prefer hickory or mesquite. Some people soak their chips in water, but I find that it lessens the smoke. You will want to check your chips every hour so to make sure you still have chips in the pan. Smoke for at least 3-4 hours, but keep checking (and tasting). Remove when you like it. Then ENJOY! 

I vacuum seal and freeze. I have delicious salmon year round!

 

I will also save the belly meat that often gets thrown away with the ribs, and smoke that as well!