Smoking Salmon?

[MirrOlure]

So I'm watching Alton Brown use a cardboard box, wood dowels, sawdust, a coffee can, electric burner, a skillet, and who knows what all.........

And was wondering if anyone had any experience smoking salmon in a more traditional manner?

 

[Sooner-Tuf]

Yes. We cold smoked fish when I was growing up. Not sure it is worth it unless you have a fairly large amount. It does make for some awesome eating if have the time and the place to do it.

 

[DoobieWah]

Here's mine:

Stove-Top Smoked Salmon


Thick end of Salmon Filet, (Roughly six to eight inches square)

Rub:
3 Tbsps. Brown Sugar
1.5 Tbsps. Sea Salt
1.5 Tbsps. Pink Peppercorns

Tinder:
Matchstick sized splinter of hickory, oak, mesquite, etc.
1/8 teabag of loose tea, (Different varieties are interesting)
sliver of dried ancho pepper


Process the rub in a mortar and pestle until crushed and blended.
Firmly press the rub into the flesh side of the salmon filet and refrigerate for 1-3 hours. Remove just before you are ready to smoke it and pat dry with paper towels.

Tear a silver dollar sized hole in the folded edge of a 12 X 12 sheet of heavy duty foil.

Unfold and wrap a cast iron skillet so that the hole is centered in the skillet. (I have a dedicated skillet for this dish). I also wrap the lid; (it makes cleanup much easier).

Heat the skillet on high until VERY hot. (Just past the smoking stage.)

When the skillet is ready, very quickly throw the tinder directly on the skillet where the hole is, place a cooling rack in the skillet, (I use one with 1/2 inch feet), put the salmon on the rack skin side down and cover.

Even the tiny amount of tinder will supply enough smoke. Make sure the lid is as tight as possible.

Leave for fifteen minutes, (no peeking!). Remove from the heat and leave covered for another ten minutes, (no peeking).

The finished dish is rich in flavor and a deep mahogany color.

Serve with usual smoked salmon garnishes.



Ready to smoke. (Note the small amount of tinder required on the cutting board.)

...and ready to serve:

 

[MirrOlure]

Damn son.......

 

[baboso]

Nice knife. Good job on the salmon pics.

 

[l00p]

Whew, I don't feel so bad now having given almost as much time to looking at the knife as the delish looking fish.

 

[jmrob93]

My uncle swears by his " dish washer" salmon

salmon fillet, lemon, and your favorite seasonings double wrapped in foil and place in top tray of dish washer-- no dishes-- run the cycle-- says it's extremely moist-- I have would be sleeping the couch if my wife caught me trying that one

 

[LITNIN HORN]

 

[hullabelew]

In reply to:

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[slobhorn]

Not a "traditional" method but absolutely foolproof. Phenomenally good - IMHO better than any restaurant - and quick. Plus you can do this in the middle of the summer in the comfort of your own kitchen.

Get a Cameron's Indoor Smoker - best $50 investment you'll ever make
Get some Cameron's Alder wood chips (can buy online or, usually, at Central Market)
1-2 lb. salmon filet, any variety will suffice
Rub - do it yourself or use one of the Colorado Spice or, preferably, Tom's Rub with Love out of Seattle (Central Market or other upscale grocer will have these)
Take a stick of butter and soften at room temp
Liberally apply 2-4 TBSP's butter, depending upon filet size, on the salmon
Liberally apply rub, gently pounding into the meat
Heat skillet over high heat until very hot
Place fish in skillet - NO MORE THAN 1 minute
*this will give the fish a nice finish and seal in the flavor of the rub*
Put 2-3 TBSP's of alder wood chips under the Cameron Smoker's drip pan
Place fish in smoker and heat on medium
Keep lid slightly open until you see the wisps of smoke, then close
Heat 15 minutes and voila - perfection

Goes great with a Greek Salad, roasted veggies, couscous, wild rice, Avocado/Tomato Salad with crumbled blue cheese, twice baked potatoes to name a few possible sides. Leftover salmon is incredible on bagels - especially when processed with neufchatel or cream cheese - or in salmon salad sandwiches, tacos, or omelettes.