Smoked Salmon

[John Small]

Local grocery store had salmon filets on sale – just couldn’t pass them up.

First I soaked the pieces in dark rum then a basic cure of dark brown sugar, Kosher salt, and coarse black pepper.

Smoked with a large chunk of apple wood at 225°. Pretty short time in smoker to get to an internal temperature of 145°.

Next time I’ll do the cure first and then the rum soak to see if I can get the rum flavor a little more pronounced.

 

[PeteBow]

looks real delicious. just did my first salmon last week, cooked to 140 and i think ill go to 145 next time, as you did, for a tad firmer texture.

 

[Cliff Bartlett]

That salmon looks wonderful John. That Rum soak sounds great also.

 

[Len Dennis]

For extra rum, maybe make a rum/brown sugar/etc glaze. Still, nothing finer than smoked salmon (or baked or grilled or . ......).

Like this http://www.cookingchanneltv.com/recipes/bobby-flay/jerk-wings-with-rum-brown-sugar-glaze.html but adjusted for quantity.

 

[DBWallis]

I would just enjoy some nice aged rum while eating the smoked salmon

That looks very nice!

I get a little more smoke time by adding the fish when I add the hot coals and assemble the smoker, so they enjoy the smoky confines while the smoker gets up to temp. For me, that means about an hour of cook time instead of 30 minutes.

 

[John Small]

Len,

Many Thanks for the glaze link.

That looks like exactly what is needed to kick the salmon over the top.

 

[Craig Alumbaugh]

That salmon looks mighty tasty and agree with David about the nice aged rum while eating the smoked salmon

 

[DBWallis]

That salmon looks mighty tasty and agree with David about the nice aged rum while eating the smoked salmon

This is one of my favorites, and it's not too pricey ("Zaya"... it can be hard to read on the label):

 

[Michael C.]

Perfectly smoked salmon!!!! Looks great!!!! I want some!!!!!!!