Simple Smoked Salmon

[Rich G]

Costco had wild salmon again, so I picked up a side, cut it into thirds, and brined it up (about 10 hours in the brine.) Fired up the grill this morning, ran it at about 180 with some hickory for 2.5 hours, and, voila, appetizer smoked salmon!!

Post brine, and pellicle development (overnight, uncovered in fridge):

Off the smoker, cooling before packaging:

Man, I love this stuff.....and so easy to make, too!!

Rich

 

[S Mitchell]

Looks awesome! How much wood do you use? Seems like fish would be an easy thing to over smoke if there is such a thing.

 

[Rich G]

Shane,

I had a really small fire going (handful of lump) that I let burn clean, then added one medium chunk of hickory. It seems to work well, with just the right amount of smoke flavor to compliment the flavor of the salmon and saltiness from the brine. If I was smoking much longer, I'd probably use less wood, or something less powerful than hickory.

I would have used alder (common for salmon/fish in the Northwest), but I don't have any.

Rich

 

[Geir Widar]

Looks fantastic! Have to try this one.

A brother in arms, og maybe salmon?

http://tvwbb.com/eve/forums/a/...80069052/m/707109386
http://tvwbb.com/eve/forums/a/...78107116/m/662102876

I'm lucky enough to have 10m3 of dried alder in my woodshed.