You can make this smoked salmon that is just to die for. If you like smoked salmon experiment with this recipe.
For best results you will need a smoker that has a water tray for moisture. There are many ingredients you can substitute into this recipe. If you do use substitutes keep track of them, you never know what you will discover that is awesome. Me and a buddy of mine cooked 7 different salmon and halibut recipes week before last, I tried to keep track of what went where but in the end lost track. Sure enough all of these dishes were good but one was really great.
As weird as it sounds I remember: balsamic vinaigrette, virgin olive oil, cayenne pepper, garlic and some rub salt-this dish was delicious, maybe I will try to duplicate it soon. In the mean time lets get to smokin!
Ingredients You Will Need.
2 large salmon fillets
2 tablespoons of chopped fresh thyme leaves*
2 teaspoons coarsely ground black pepper
1 teaspoon coarse
or sea salt**
1 to 2 tablespoons extra-virgin olive oil (depending on size of fillets)
* You can use whatever fresh herbs are readily available at that time.
I've also used lavender and rosemary and it was great!
** The coarse sea salt is fabulous on the salmon
Making the Brine Solution:
Use 2 1/2 tablespoons plain salt (without iodine) to 1 cup water.
Rinse the salmon steaks in cold water.
Prepare a salt-water brine of 2 1/2 tablespoons plain salt to 1 cup of water, using approximately 1 quart of water; heat to just lukewarm.
Add salt and stir until dissolved. Add warm salt water to approximately 4 quarts cold water (You can use your sink as a bowl for this step if you want).
Place salmon, skin side down, in brine at for 30 minutes (make sure the fish is entirely covered by the brine).
After 30 minutes, gently remove salmon from the brine solution and lightly rinse both sides with cold water to remove all traces of salt; gently pat dry with paper towels.
Let salmon air dry on wire racks for at least 2 hours (this causes a "pellicle" - a tacky glaze on the fish to form. This indicates that it is ready for the smoking process).
Prepare your smoker according to manufacturer's directions.
have an electric smoker and I like to use either alder or cherry wood. Smoking temperature of your smoker should be between 200 to 225 degrees F. (no higher).
The easiest way to help keep the temperature low, is to almost close down the vents. Do not open or raise the lid of the smoker any more than you absolutely need to (it reduces the temperature inside every time you do). Monitor your temperature of your smoker during the smoke time.
The easiest way to help keep the temperature low, is to almost close down the vents. Do not open or raise the lid of the smoker any more than you absolutely need to (it reduces the temperature inside every time you do). Monitor your temperature of your smoker during the smoke time.
Smoking the Salmon: Place salmon fillets (skin side down) on sheets of aluminum foil and cut the foil around the fillets approximately 1/4-inch bigger (this keeps the fillets from sticking to the racks in the smoker). I also spray the racks with vegetable oil (makes for easier cleaning).
Grate the zest from the limes then squeeze the juice. In a small bowl, combine lime zest, lime juice, thyme (or other herbs), pepper, salt and olive oil; stir to mix. Rub the seasoning mix on the salmon fillets; coating them well.
Grate the zest from the limes then squeeze the juice. In a small bowl, combine lime zest, lime juice, thyme (or other herbs), pepper, salt and olive oil; stir to mix. Rub the seasoning mix on the salmon fillets; coating them well.
Place salmon fillets (with the aluminum foil) on the oiled smoker rack. Smoke until a meat thermometer registers an internal temperature of 140 degrees F. in thickest part of salmon (salmon will be slightly opaque in thickest part).
Remember the salmon continues to cook after it is removed - you don't want an overcooked and dried out salmon. I prefer a moist salmon and not dried out.) Remove salmon fillets from smoker.
Remember the salmon continues to cook after it is removed - you don't want an overcooked and dried out salmon. I prefer a moist salmon and not dried out.) Remove salmon fillets from smoker.
Cut extra lime in half and squeeze over cooked salmon fillets. Sprinkle lightly with more coarse salt. Serve salmon either warm, cool, or chilled (refrigerate until ready to serve). If making ahead, cover airtight and refrigerate up to 3 days.
