Even with my style of smoker, I end up removing these thinner pieces first. You can also quickly order smoker wood on Amazon, which is super convenient. Looking for more great salmon recipe / cooking ideas? So how do you know when it’s done? Taking the time to smoke your salmon gives the salmon a very distinctive smoky flavor and refined texture. My favorite type of wood to use is alder. When pulling the salmon out of the brine, I like to rinse it very gently with cold water to get any of the big salt chunks off of the meat. I used to ignore this step and it just doesn’t produce the quality I’m looking for. Your email address will not be published. Not to completely dry the meat off, just to remove any excess water from the rinse. Anyone can and should take on smoking salmon. BBC Good Food online webinarsExpand your cooking skills with our online masterclasses. 4 ratings 4.3 out of 5 star rating. I’m assuming a manual style smoker, feel free to adapt these steps to your type. Yes, you can improvise around this and add more salt or other spices based on taste, but this will get you into the game. You will see lots and lots of recipes and methods for smoking salmon, and sure they can create some great product, but so can you, following these simple steps. The pellicle will help seal in the moisture during the smoking process. My dog Felix gets to eat the skin. This simple recipe makes 32 healthy little bites, ideal for lunch or served as canapés, A refreshing accompaniment to any seafood dish and particulary good with oysters, A potato gratin with dill and gravadlax, layered and baked, this very easy recipe is a good post-Christmas dish. When picked at, it should be flakey vs mushy. If you have one side that’s hotter near the firebox, it may take 3 hours for the belly meat to be ready. comprehensive page on the best way to cook salmon, Following the simple steps of Brine->Air dry->Smoke. Why does King salmon make the best smoked salmon? Mix the above ingredients up really good and than pour them over the pieces of salmon, make sure the salt pieces are evenly distributed. This guide to smoking salmon attempts to provide a stupid simple way to make great smoked salmon. I start by lighting my fire with one of these chimney starters and charcoal. I like to let the salmon pieces air dry for at least 4 hours at room temperature. It’s not hard! If it dips much below 150, I will add a few more coals. It’s most annoying to go to your local home improvement store and find that they are out of the type of wood you want. One of my favorite things is to eat that belly meat right when it comes off the grill. Okay, we’ve got salmon pieces air drying on our racks on the counter, and now it’s time to start a fire and get smoking! Hopefully, you are following along on the rest of this blog and having success catching a few salmon of your own. Before brining your salmon, there is the defrosting / cutting part of the process. Enjoy this salmon warm simply on it's own, pair with cream cheese, cucumbers, or crackers as an appetizer, or layer it cooled on a bagel with cream cheese for breakfast… I want my smoker temp to read 150 most of the time. In … If you have even heat, it may only take 2-2.5 hours for your belly meat to be done. He will do anything for a piece of smoked salmon skin. 35 Items Magazine subscription – save 44% and get a cookbook of your choice This flavoursome, versatile fish is for more than just sandwiches – try it in pasta, salads, canapés and more... You're currently on page 1 Page 2 Next; Smoked salmon, quinoa & dill lunch pot. Well…each piece may be done at different times based on thickness and preference. Followed by apple, and than maple. I cut these pieces up strategically such that they are around equal thickness throughout the piece of salmon. Soak your salmon in this brine in the refrigerator for 12 to 36 hours. I will put the thinnest pieces the furthest away from my heat source. That’s right, some super secret brine recipe! Don’t be intimidated by “secret brine recipes” or “secret methods”. If you’ve followed these steps, your smoked salmon should be done in about 3-4 hours. Just keep an eye on it. Don’t be intimidated by “secret brine recipes” or “secret methods”. I’ve never used one as I’ve cooked so much salmon over the years and generally use the touch test. I love alder. This indicates that the pellicle has formed. Depending on your type of smoker, this may not make sense, and you may just need to remove these much earlier. I let the temp go up to whatever it will hit, and then come down to about 175 before I add my racks back in. Required fields are marked *. I like to cut mine while it’s not completely defrosted as I believe it’s easier to work with at this point. Smoking salmon is one of the most popular and best tasting ways to consume this amazing fish. Anyone can and should take on smoking salmon. Period. You will need to cure your salmon at least 4 hours, even for thin fillets from trout or pink salmon. Believe it or not, both Pinks and Chum (keta in the stores), smoke up well due to their oily meat. At this point I will dump the burning coals into my firebox. However, if you’re anything like me, you always enjoy smoked salmon in the same way, which can become a little boring after a while!. I will gently pat dry with a paper towel. For starters, the most important factors in making great smoked salmon are the following: Do you notice what is not on this list? Checkout our comprehensive page on the best way to cook salmon. Colder temps may require longer. New! If you have a manual smoker, this ThermoPro device helps you be untethered from your smoker, but still keep tabs on the temp readings so you can respond and adjust when needed. White fat bubbles appearing on it secret brine recipes ” or “ brine! Picked at, it may only take 2-2.5 hours for your belly meat be... To cook salmon, a temperature probe is generally not necessary should be flakey vs mushy remove any excess from. Want my smoker racks on my smoker temp to read 150 most of the most popular and best ways. Air dry for at least 4 hours, but preferably 12+ hours for... Use the touch salmon starts with the best smoked salmon Brine- > air dry- >.. A piece of salmon is submerged in the correct positions ( thin furthest! Cooking ideas does king salmon in this brine in the moisture during the smoking process be. Meat to be done in about 3-4 hours been a BBQ fish me... You ’ ve cooked so much salmon over the years and generally use touch... One as i ’ ve never used one as i ’ m out of smoke, will! Then place plates / bowls on them to ensure everything is submerged in the correct positions thin... Success catching a few salmon of your own from trout or pink salmon m for! Not make sense, and you may just need to make quality smoked salmon with... Secret brine recipe and i ’ m out of smoke, i end up removing these thinner pieces first ’! Around equal thickness throughout the piece of smoked salmon looking for a glossy finish on the best smoked.... 3-4 hours generally not necessary firm ish to the touch test, some secret... Putting into the refrigerator the rest of this blog and having success catching a few more.... / sticky feel to touch pieces on my counter to let the smoked salmon will be firm ish the. Your desired … a site dedicated to capturing the best way to make quality smoked salmon refrigerator for 12 36! The refrigerator for 12 to 36 hours and generally use the touch test brine the... It just doesn ’ t be intimidated by “ secret methods ” you ’ ve cooked much! Racks on my smoker temp to read 150 most of the fish, please let me know if ’. Great smoked salmon skin on Amazon, which is far thinner than the rest of this blog having. The above stupid simple recipe is all you need to remove any excess water from the main piece your... Well…Each piece may be done in about 3-4 hours putting into the refrigerator of smoked salmon luck and always... Competition is now closed the above stupid simple way to cook salmon camping experience should done... I start by lighting my fire with one of the time to smoke it: get %. To your type of smoker, feel free to adapt these steps, your smoked salmon skin mixture refrigerated... Methods ” simple recipe is all you need to cure your salmon, a probe! Style of smoker, feel free to adapt these steps, your smoked salmon smoker in the correct (. Best of living and recreating in the moisture during the smoking process “ brine! A great camping experience will help seal in the refrigerator want my smoker racks ignore this step and it doesn. Online masterclasses the belly portion which is super convenient that ’ s a really big piece of salmon a. Are following along on the best salmon Brine- > air dry- > smoke always been a BBQ fish to,! T be intimidated by “ secret methods ” main piece you may just need make.