Smoked Salmon

[canuck]

I've had my smoker for a few weeks now and I really want to try smoking some salmon. I LOVED Lord's smoked salmon here in Saint John but am not sure what ingredients they use to rub it with. Does anyone have a good recipe for a salmon rub? Also, any tips on smoking salmon would be appreciated also.

[mr x]

Nash has a really good write-up. I'll try to find it.

[canuck]

Awesome, that is exactly what I was looking for. Thanks!

[wortly]

I know that you want to fire up the smoker, but this is one of my favourite things to do with a super-fresh salmon fillet. Just in case someone is interested in making Gravlax.


Double A's Scotch Lox

1 piece of very fresh salmon
3/4 cup of alder smoked salt - http://www.artisansalt.com/salish-smoked.html" onclick="window.open(this.href);return false; - (Sobey's)
1/4 cup of sea salt
3/4 cup of table sugar
3/4 - 1 cup of coarsely chopped parsley
2 shots of Scotch

Remove the skin, fat, and any veiny bits (or don't). Rinse fish and pat dry. Cover fish with Scotch and let it sit for 5-10 minutes. Thoroughly mix salts and sugar and rub into the fish. Put in a plastic bag, making sure that the parsley is on the outside, then salt, then fish. I used a 1 kg bag of rice as a weight on top of it, and left it in the fridge for about 1- 1.5 days.

[mr x]

Been wanting to do gravlax forever, may have to get with it. And it's pretty easy to smoke your own salt if your local Sobey's doesn't have it.

[canuck]

I've got a couple of salmon fillets currently curing. thanks again for the posted doc.

[canuck]

Btw, the two salmon filets that I bought are different.......one is a Pacific coast salmon and the other is an Atlantic coast salmon. I wasn't sure which one would be better for smoking so I picked up one of each. Talk about totally different shades of pink. The Atlantic salmon is a MUCH darker shade of pink. They cured all day and they are now in my fridge drying and they have been seasoned with cracked pepper and Montreal Steak spice. I'll be smoking them in the morning.

[NASH]

Very nice! Good luck with it.

Here's a slightly updated version of that same doc posted here: http://www.ns4sale.com/gourmet-kitchen/ ... trout.html" onclick="window.open(this.href);return false; I've steered away from the Montreal Steak Spice due to the salt in it but not a deal breaker. Also with regard to finished texture, lately I've taking to 125 - 130 F internal, really soft moist and luscious, start getting higher and you'll still have great fish but a bit more dry and firm

[canuck]

^ Thanks Nash. What type of seasoning do you typically use for smoked salmon? Also, good to know on the internal temps......I like my smoke salmon soft and moist so I won't be going to 145F like originally planned.

[LeafMan66_67]

Very nice! Good luck with it.

Here's a slightly updated version of that same doc posted here: http://www.ns4sale.com/gourmet-kitchen/ ... trout.html" onclick="window.open(this.href);return false; I've steered away from the Montreal Steak Spice due to the salt in it but not a deal breaker. Also with regard to finished texture, lately I've taking to 125 - 130 F internal, really soft moist and luscious, start getting higher and you'll still have great fish but a bit more dry and firm

Nice writeup!

[canuck]

Got them smoked today!

[mr x]

Look really good.

[canuck]

Look really good.

I've only tried a small piece of each filet, but I think I'm partial to the Altantic salmon over the Pacific.

[NASH]

^ Thanks Nash. What type of seasoning do you typically use for smoked salmon? Also, good to know on the internal temps......I like my smoke salmon soft and moist so I won't be going to 145F like originally planned.

Dill and pepper is good but you really need to hammer on the dill or you can't taste it, dill in the cure would help with that. Mostly I'm just on the black pepper and garlic for the finish, simplicity at it's best. It's turned a LOT of people from 'I don't like hot smoked salmon' to 'holy fuck that's good' You can try other spices as you like though

[mr x]

Has anyone smoked the salmon without any curing at all?

[NASH]

Look really good.

I've only tried a small piece of each filet, but I think I'm partial to the Altantic salmon over the Pacific.

Looks great man, hopefully you're digging it

[NASH]

Has anyone smoked the salmon without any curing at all?

I have a couple times for a real hot fast smoke as a main, like 350 - 375F. Very tasty in a totally different sort of way. Cured is an app served at ambient with cheeses and crunchy bits for me

[canuck]

^ Thanks Nash. What type of seasoning do you typically use for smoked salmon? Also, good to know on the internal temps......I like my smoke salmon soft and moist so I won't be going to 145F like originally planned.

Dill and pepper is good but you really need to hammer on the dill or you can't taste it, dill in the cure would help with that. Mostly I'm just on the black pepper and garlic for the finish, simplicity at it's best. It's turned a LOT of people from 'I don't like hot smoked salmon' to 'holy fuck that's good' You can try other spices as you like though

Black pepper and garlic, although simple, sounds like it would be an amazing seasoning for smoked salmon. I gotta try that next!!

[Stusbrews]

The only salmon Ive smoked was fresh pacific, and done the old way on the reserve. Definitely nothing fancy stuck on stakes stuck in the ground around a wet, smoldering cedar fire for 3 days. Man, youre making me hungry!!! If I remember right, it was best served with a beer or 3.

[LeafMan66_67]

Rather than the dry cure, I've done a salt / sugar brine that turns out well. Haven't tried without a cure or brine.

[dexter]

I'm not usually a fan of hotsmoked but occasionally my wife wants it so ill do it, i have magyvered up a fishbox and a soldering iron to cold smoke mine, the recipe I use is from Charcouterie with a few tweaks and changes.