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How to Smoke Salmon
Salmon is one of the most popular foods in North America, and smoking is an easy and tasty way to enjoy your salmon. This article will show you how to smoke salmon. -
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Smoking Salmon on a Grill
This video shows how to smoke salmon on a Weber Gas Grill. The video will show you the salmon both before and after it has been smoked, and will discu ... read moreThis video shows how to smoke salmon on a Weber Gas Grill. The video will show you the salmon both before and after it has been smoked, and will discuss the amount of time it should remain on the grill. Included in the video is the amount of time you will need to smoke the salmon and the amount of heat necessary. A curing recipe for this particular salmon is also attached in the video's write up.
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Introduction
- Tasty and full of healthy omega-3 fatty acids, salmon can be cooked in a variety of ways, including smoked.About.com: Smoked Salmon
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Equipment
- - Large bowl
- - Non-metallic container large enough for the salmonname="about.com A">About.com: How to Smoke Salmon
- - Smoker to smoke the salmon in (electric, barbecue, stove top, etc.,)
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Step 1: Start With A Good Salmon
- Your smoked salmon is only as good as the fish itself!All Recipes: Salmon: A Fish Story Here are some things to look for when you are choosing which salmon to smoke.
- The salmon should not smell fishy.US Food and Drug Administration: Fresh and Frozen Seafood
- The flesh of the salmon should be silvery and shiny; bright and moist.All Recipes: Salmon: A Fish Story
- The flesh of the salmon should be firm, and not discolored along the edges.US Food and Drug Administration: Fresh and Frozen Seafood
- When buying an intact salmon, look for bright and clear eyes.All Recipes: Salmon: A Fish Story
- For best results, avoid frozen salmon How To Do Things: How to Smoke Salmon
- -If you must use frozen salmon, make sure the salmon is rock hard, evenly colored and tightly sealed.US Food and Drug Administration: Fresh and Frozen Seafood
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Step 2: Fillet the Salmon
- It is much easier to smoke salmon if you fillet it first.
- Remove the head.How To Do Things: How to Smoke Salmon
- Cut straight down behind the gill, perpendicular to the backbone.Northwest Fly Fisherman: How to Fillet a Salmon
- Do not cut through the backbone.
- After cutting down to the backbone, make sure you cut and free the lower (belly) section.How To Do Things: How to Smoke Salmon
- Turning your knife upside-down (blade facing up), slide it along the backbone and cut up.Northwest Fly Fisherman: How to Fillet a Salmon Then, turn your knife back over and cut down along the backbone.Northwest Fly Fisherman: How to Fillet a Salmon
- Cut all the way to the tail.
- -You will cut through the rib bones, so make sure you are using a good, sharp fillet knife!Northwest Fly Fisherman: How to Fillet a Salmon
- -Leave as much meat as possible on the salmon.Mahalo: How to Fillet Salmon
- Turn your salmon over and repeat on the other side.Northwest Fly Fisherman: How to Fillet a Salmon
- Remove the ribs.Mahalo: How to Fillet Salmon
- -The best way to do this is to remove the first one or two ribs, as they are positioned differently from the rest.Northwest Fly Fisherman: How to Fillet a Salmon
- -Then, remove the rest of the salmon's ribs by cutting carefully under the ribs, removing as little meat as possible.Northwest Fly Fisherman: How to Fillet a Salmon
- Remove the ventral fins.Northwest Fly Fisherman: How to Fillet a Salmon
- Trim off any fatty pieces to your own personal preference.
- Remove the pin bones, small thin bones down the center of the fillet.YouTube Video: Where There's Smoke, There's Fish Part 2
- -Remove with pliers, as if you were removing a splinter from your finger with tweezers.YouTube Video: Where There's Smoke, There's Fish Part 2
- Cut the large fillet into smaller pieces for easier smoking.How To Do Things: How to Smoke Salmon
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Step 3: Brine or Cure
- Brining and curing preserves the salmon and removes excess moisture.About.com: How to Smoke Salmon A basic cure is a mixture of sugar and salt. Either method will work in this instance. It's up to you to experiment and decide what you like best. This guide will focus on a dry cure.
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For a Cure You'll Need
- Sugar. You can use brown or white sugar depending on the flavor you want. Start with 2 cups. You'll need more or less depending on the size of the salmon.
- Salt. The salt must be non-iodized, like regular table salt, kosher salt, sea salt or canning salt. Use equal parts salt and sugar.You Tube Video: Where There's Smoke, There's Fish Part 1 (Time: 10:24) Start with 2 cups.
- Seasonings (optional). This part is up to you. Try pepper, garlic, parsley, lemon pepper, etc.,
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What to Do
- Combine all ingredients in a large mixing bowl.
- Cover the salmon fillets liberally with the mixture on all sides of the salmon.Salmon University: How to Smoke Salmon
- Place in a non-reactive container.About.com: How to Smoke Salmon
- Cover with a lid.
- Place in the fridge for 12-24 hours.YouTube Video: Good Eats Where There's Smoke, There's Fish Part 1
- Remove the salmon fillets from the container and gently rinse them off in cool waterSalmon University: How to Smoke Salmon
- Dry on a rack for 2 to 3 hours at room temperature in an area with good air circulation. If needed, use a fan.About.com: How to Smoke Salmon
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Step 4: Smoke the Salmon
- Using an electric smoker is fastest and easiest way to smoke your salmon.About.com: Fish: Smoking But don't worry, if you don't have an electric smoker, you can use your barbecue, a stove top smoker or even a makeshift smoker made from a cardboard box and hot plate.YouTube Video: Hot Smoked Salmon (Time: 4:50) YouTube Video: Smoked Salmon (Time: 4:28) YouTube Video: Where There's Smoke, There's Fish Part 2
- Preheat for 15 minutes.About.com Barbeques and Grilling: Fish: Smoking
- Add wood chips.
- Add the rack of salmon fillets.About.com Barbeques and Grilling: Fish: Smoking
- -There should be several inches between the wood chips and the salmon.How To Do Things: How to Smoke Salmon
- Let smoke for up to four hours.About.com: How to Smoke Salmon
- Try to keep the temperature of the smoker between 140-165 degrees F.About.com: How to Smoke Salmon
- -You don't want the temperature of the smoker to get higher than what you want the internal temperature of the fish (140-165 degrees) to be. Otherwise the fish will cook too quickly and not soak up the yummy smoky flavor.YouTube Video: Where There's Smoke, There's Fish Part 2
- The salmon is done when it's heated all the way through and flakes easily.About.com: How to Smoke Salmon
- -Remember, make sure the salmon is between 140-165 degrees.
- Smoking time will vary depending on weather conditions.About.com Barbeques and Grilling: Fish: Smoking The hotter the temperature, the less time it will take to smoke your salmon, but less smoking means less flavor.YouTube Video: Where There's Smoke, There's Fish Part 2
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