HOW TO BRINE SALMON RECIPES
HOW TO SMOKE SALMON | RECIPES | PS SEASONING
One fish, two fish, look at this dish.Brined for 18 hours overnight and smoked for two hours, this salmon makes for a great dinner party appetizer.If smoking is so bad for your health, then how come it cures salmon?
Provided by PS Seasoning
Total Time 10 minutes
Prep Time 10 minutes
Cook Time P0D
Yield 6-8
Number Of Ingredients 5
Steps:
- Trim and debone the salmon.
- In a bowl, stir together the brine mix and water until dissolved.
- Place the fish in a large brine bag and carefully pour in the brine.
- Seal the bag and place in the fridge to brine for 18-24 hours.
- Remove the salmon from the brine and rinse well under cold water.
- Pat dry with paper towel and place on a rack lined tray. Place back in the fridge for at least 2 hours to dry out before smoking.
- Preheat smoker to 120 degrees.
- Season the fish with Apple Pie rub.
- Place salmon in the smoker directly on a rack. Add fuel for smoke and cook for 2 hours.
- Increase temperature of the smokehouse to 140 degrees and cook for 1 hour.
- Finally, increase the temperature of the smokehouse to 170 degrees.
- Lightly baste the fish with maple syrup every hour and cook until the internal temperature of the fish reaches 140 degrees. (2-3hours)
- Remove the fish from the smoker and let rest at room temp for 30 minutes before placing in the fridge to cool completely down to 40 degrees.
- Serve with cream cheese, crackers and thinly sliced onions
Nutrition Facts : ServingSize 6-8
TRADITIONAL SMOKED SALMON RECIPE - WET BRINE METHOD
Taking the time to smoke your salmon gives the salmon a very distinctive smoky flavor and refined texture. 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!
Provided by Michael Haas
Categories Appetizer
Total Time 1440 minutes
Prep Time 975 minutes
Cook Time 360 minutes
Yield 8
Number Of Ingredients 6
Steps:
- Mix the water and ingredients together in a large pot. Bring the mixture to a boil to help dissolve the salt and sugar. Remove from heat and let cool in the fridge for 3-4 hours.
- Rinse the salmon fillet in cold water. If the salmon still has skin, remove it at this time.
- Cut the salmon into 3” wide by 4-5” length strips. I find this is an ideal portion size and the smoke penetrates the salmon evenly.
- Once the brine is cooled place the salmon into the large pot of brine. Cover and refrigerate for 8-12 hours.
- After the brining process, remove the salmon and lightly dry it. Place the salmon on some racks and let sit on the counter for 4 hours. This lets the salmon dry evenly and creates a shiny skin called pellicle. This is a crucial step because the smoke will adhere to the salmon properly.
- Preheat your smoker: I start my smoker at 100F. I typically use maple wood for smoking Salmon.
- Once the smoker is ready I lightly oil the grills so the salmon will not stick. Place the salmon in the smoker for two hours. After the two hours move the smoker temperature to 140F and smoke another two hours. Then turn the smoker to 175F and smoke for two more hours. This is a total of six hours.
- If your smoker can not operate at such a low temp, smoke the salmon for five hours at 165F.
- Remove the salmon and place on racks to cool on your counter. Rest for one hour. After the resting, you are ready to enjoy. Refrigerate the remaining portions.
Nutrition Facts : ServingSize 6 oz, Calories 313 kcal, ProteinContent 33.1 g, FatContent 10.5 g, SaturatedFatContent 1.5 g, CholesterolContent 75 mg, SodiumContent 800 mg, CarbohydrateContent 22.7 g, SugarContent 22.2 g, FiberContent 0.1 g
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