Cold Smoked Salmon and Whiskey

A

asd9055

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Nov 15, 2013
Messages
1,855
Location
Texas
Sure, though this is not a last minute thing....its a couple of days deal...
Author: Susie Bulloch (heygrillhey.com)
Ingredients
• 2 pounds salmon fillet skin on
• 1 ½ cups salt
• 1 ½ cups brown sugar
• 2 Tablespoons coriander seeds lightly crushed
• 2 Tablespoons fresh dill chopped
Instructions
1. Lay out two long pieces of plastic wrap on a rimmed baking sheet. Overlap the two pieces of plastic wrap 2 inches and extend past the baking sheet 6 inches on the long sides (to allow to fully wrap over the salmon).
2. In a large bowl, combine the salt, brown sugar, coriander, and dill. Sprinkle 1 cup of the salt and sugar mixture on the plastic wrap, making it extend 1 inch past where the salmon will lay.
3. Place the salmon skin-side down on top of the salt and sugar mixture.
4. Sprinkle the remaining salt and sugar on top of the salmon, making sure there are no exposed pieces of the salmon remaining.
5. Lift up the ends plastic wrap and fully cover the salmon, making sure that no ends of the wrap are hanging over the edges of the baking sheet. Place in the refrigerator for 24 hours, flipping the salmon over so it is skin side up after the first 12 hours.
6. Remove the salmon from the fridge and unwrap. Carefully lift the salmon from the salt and sugar mixture and gently shake off any excess.
7. Place the salmon in a vessel (such as a 9x13 pan) and fill with cool water until the salmon is covered. Allow the salmon to soak in the fridge for 15-20 minutes. This will draw out some of the salinity and rinse off any particles from the cure.
8. Place the salmon on a flat, elevated surface that will allow the air to circulate on all sides of the salmon (like a roasting or cooking rack) over a rimmed baking sheet and place in the fridge for at least 4 hours (or up to 8 hours) to develop a tacky coating on the exterior called a pellicle.
9. Prepare your smoker for cold smoking. Your smoker needs to be under 80 degrees F, so be sure to also check your outside temperature. My smoke set up for this recipe is using a smoke tube and alder or maple pellets in my offset or pellet smoker (with no additional fire running). I have also seen many people use other varieties of cold smoke generators.
10. Place the salmon directly into the smoker, skin side down. To keep things simple, I just leave it on the rack I used during the pellicle stage. Close the lid and smoke for 18-24 hours, depending on the amount of smoke you want your salmon to take on and how thick your salmon piece is. You are looking for an even light brown color across the top of your salmon and a feeling of firmness (not a lot of give) when you press on the salmon with your fingers.
11. Remove the salmon from the smoker. Chill completely in the fridge. Serve as desired. I like to slice mine thin against the grain. and serve the bagels, cream cheese, chives, capers, lemon, red onions, etc. This salmon will last for 3 days in the fridge.

This is the second time I am making it, and will adjust the recipe to my likes...Sockeye salmon works best, less smoke for my family...more drying before smoking
 
FEENIX

FEENIX

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Dec 20, 2008
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19,199
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Great Falls, MT
"I" prefer my salmon raw, esp. sushi grade. :cool:
Salmon 1 of 3

Salmon 2 of 3

Salmon 3 of 3


If I want to infuse a bit of smoke, I use a dome and portable smoker over it for a minute or two. It is excellent on drinks too.

 
Last edited:
epags

epags

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Mar 7, 2018
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606
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Oxnard, CA
I'm going to give one a try, learn something new everyday. Thanks for the link.
asd9055 said: "I use a pellet smoking tube. I only use it for cold smoking. I have regular smokers for traditional smoking"

Dang Nabit: You two just cost me $52 for an A-Maze-N smoker tray and 20 pounds of pellets. Not to mention the cost of a salmon. 🤑🤑🤑
 
epags

epags

Well-Known Member
Joined
Mar 7, 2018
Messages
606
Location
Oxnard, CA
"I" prefer my salmon raw, esp. sushi grade. :cool:

View attachment 333566

If I want to infuse a bit of smoke, I use a dome and portable smoker over it for a minute or two. It is excellent on drinks too.


Montana has sushi grade salmon? What is the name of that restaurant so I can visit it the next time I am in the area?
 
J

JMW67

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Dec 6, 2012
Messages
2,754
Location
TEXAS
"I" prefer my salmon raw, esp. sushi grade. :cool:

View attachment 333566

If I want to infuse a bit of smoke, I use a dome and portable smoker over it for a minute or two. It is excellent on drinks too.


FEENIX I bet you have a good time with that smoking contraption,I thought they were called by a different name is that wood chips or something else next to it in the picture
 
5

59FLH

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Joined
Jan 3, 2019
Messages
367
Location
Mid Atlantic
asd90555, Thanks for the recipe, temps are in the 20-30F range and its cold smoke time. Getting ready to do some cheese and would like to smoke salmon. Piggy backing on your experience to shorten the learning curve.
Anyone else have advice or recipe’s for smoked salmon?
 
A

asd9055

Well-Known Member
Joined
Nov 15, 2013
Messages
1,855
Location
Texas
asd90555, Thanks for the recipe, temps are in the 20-30F range and its cold smoke time. Getting ready to do some cheese and would like to smoke salmon. Piggy backing on your experience to shorten the learning curve.
Anyone else have advice or recipe’s for smoked salmon?
Smoking time varies by actual temperatures and salmon thickness. I did mine in 8 hours
 
FEENIX

FEENIX

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Joined
Dec 20, 2008
Messages
19,199
Location
Great Falls, MT
Montana has sushi-grade salmon? What is the name of that restaurant so I can visit it the next time I am in the area?
It's called Ed's Kitchen. MT does have salmon, but I order them online unless my niece/BIL from AK sends me some.
 
FEENIX

FEENIX

Well-Known Member
LRH Team Member
Joined
Dec 20, 2008
Messages
19,199
Location
Great Falls, MT
FEENIX I bet you have a good time with that smoking contraption,I thought they were called by a different name is that wood chips or something else next to it in the picture
Yes Sir! I have all kinds of wood chips.
 
Last edited:

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