Smoked Salmon

Luvtofish · 09-26-2000, 01:08 PM

I am looking for ideas on making smoked salmon. We are getting a smoker this weekend and will be using it on our catch from Hooksets boat. Its been about 10 years since I smoked any salmon, and I want to do it right.

[This message has been edited by Luvtofish (edited 09-26-2000).]

Pilar · 09-26-2000, 03:05 PM

Check out 'Smoked Tuna, the easy way......' I first tried this trick on Coho this summer and it works great. Only difference is leave the skin on (scaled) and cut the fish in chunks about 4" square. Don't salt the salmon any longer than 30 minutes with no skin or 45 minutes with skin. Otherwise it will be too salty.

Break in your smoker before you fill it with fish. I've had them crap out right out of the box. Run a few pans of chips and get the new smell off before you load your fish. Good luck and save some for Mom. Alder is best for salmon.

The bend is your friend!

Luvtofish · 09-27-2000, 04:30 AM

Thanks I'll do that Pilar. I did get to try some of your tuna and it was wonderful. Wasn't sure if things were different for Salmon. I am the mom just trying to teach my boys as much as I can. Like I tell them there's so much to learn when it comes to fishing.

roadsend · 09-27-2000, 05:57 AM

Smoked salmon- Filet fish (leave skin on).
Cut into 3-4" square chunks. Prepare brine by disolving salt into a half filled bakery plastic bucket. (They cost about 50 cents at your nearest bakery.) When no more salt will dissolve i.e. there is a layer of salt on the bottom stir in 1/2 cup of brown sugar or 1/4 cup of honey. Put fish in brine. Put pyrex or ceramic disk on fish to hold it under brine. Leave in brine for 45 - 60 minutes for Coho, longer for Chinook depending on thickness of fillet (up to 2-3 hours). Rinse chunks of fish in cold water.
Spread out and dry fish chunks a few hours in the sun or the refrigerator until the surface acquires a glaze. I put them in front of a fan. The longer you dry them, the less time required in the smoker. Smoking time required 3-8 hours depending on temperature in and outside of the smoker. I prefer alder chips.

Jeffhead · 09-27-2000, 07:43 AM

HI Luvto,
When ya smoke your fish place the chunks skin side down on a brown paper bag. After you smoke it the skin will stick to the bag and the meat will peel off real easy. One brine that my wife likes is 1/2 cup soy sauce, 1 cup yoshidas original sauce, a handful of brown sugar and some oregano, basil, and rosemary. I let it brine for a day before I smoke it. It makes for a sweet smoke, sometimes called squaw candy. Don't know what kind of smoker you are going to buy but I sure like the Big Chief I bought last year.
Good luck and tight lines, Jeff

Phish_on · 09-27-2000, 09:07 AM

this is all good stuff...

Also remember that the top shelf in the smoker gets warmer than the bottom shelf. You may want to rotate, or just have some that's moist, some that's more dry ... I don't like it too dry.

I usually use alder also, a little apple is nice too. Hickory for your Tillamook sharp cheddar - YUM!

Luvtofish · 09-27-2000, 10:14 AM

Wow! All great ideas, guess we are going to have to catch more fish now. I was thinking about doing cheese too. Thanks for all the ideas We'll sure put them in use.

sea lice · 09-27-2000, 02:58 PM

I have been using a dry brine lately, it is very easy
1) season fillets with garlic salt, and white pepper (a little mace is good too), let sit in fridge for a couple hrs
2) coat meat with dark brown sugar 1/8" thick, on top of brown sugar apply coat of rock salt (not thick, but cover most of brown sugar)
3) let brine for 12 hours in fridge
4) rinse fish, pat dry and place in smoker

smoking time depends on smoker type and air temp, when meat is firm it is done.