Tom Raveret
TVWBB Pro
Consider this my Christmas Present to the board. This is my favorite Smoked Salmon Recipe. This is a killer appetizer and really has a especially rich flavor that complements the salmon well. It consists of an overnight brine and short smoke the next day. You can experiment and decide how much of the flavor you like and add or subtract time to your brine. I usually do it before going to bed and then smoke midday the next day. It can get too salty if you leave it in for too much more than a day. There seems to be a preference for wild Salmon over fresh. This recipie seems ot come out quite well with both varieties as wild is usually prohibitively expensive and hard to procure.
Prepare the following brine by mixing the following together in a non-reactive bowl or baking dish (I use a large deep corning ware cassarole dish)
1 cup molasses
½ cup soy sauce
4 TBL Candied Ginger cut extra finely
2 TBL granulated Garlic
½ cup Brown sugar
½ cup white wine
½ cup oyster sauce
1 cup dried chives (one can substitute fresh green onion tops if you cant find the dried variety)
½ cup pickling salt
Cut Skinless bonless Salmon Fillet's into 1"-1 1/2" cubes (I often have to skin the salmon myself as we dont usually get it that way in Wisconsin). Cut the thin belly area into long strips (these turn out really good). I have done as much as 7 lbs on the smoker and that was pretty full capacity on both racks. (though with the modification of adding a rack or two you could probably easily double this).
Place the Salmon in the brine in a non-reactive dish and cover with plastic. Refridgerate overnight.
Prepare the WSM with 1/2 chimney of coals in the chimney and no water in the water pan (certainly foil the water pan for this one or you'll have a real mess) Just after you add the salmon put a chunk or two of Alder on the fire for smoke.
Carefully regulate the temprature down to keep the temprature as low as you can without letting the fire go out. I'm sure minion method would work well for this cook but its such a short smoke I just usually fire up the half chimney and dump it a little earlier than normal into the charcoal ring.
A 200-225 range is fine.
Arrange the Salmon from the middle of the rack out leaving an inch or two at the edges of the grill grate clear as the heat comes up here and the Salmon can dry out. Using a instaread thermometer check the Salmon after a half an hour and then every 10 minutes or so until you get a reading of 160 on the thermometer in the middle of a chunk. My usual smoking time for this is about one hour. Take off the Salmon pieces and refridgerate. They keep fine for a day or two in the fridge (if they last that long).
Enjoy!!!
Prepare the following brine by mixing the following together in a non-reactive bowl or baking dish (I use a large deep corning ware cassarole dish)
1 cup molasses
½ cup soy sauce
4 TBL Candied Ginger cut extra finely
2 TBL granulated Garlic
½ cup Brown sugar
½ cup white wine
½ cup oyster sauce
1 cup dried chives (one can substitute fresh green onion tops if you cant find the dried variety)
½ cup pickling salt
Cut Skinless bonless Salmon Fillet's into 1"-1 1/2" cubes (I often have to skin the salmon myself as we dont usually get it that way in Wisconsin). Cut the thin belly area into long strips (these turn out really good). I have done as much as 7 lbs on the smoker and that was pretty full capacity on both racks. (though with the modification of adding a rack or two you could probably easily double this).
Place the Salmon in the brine in a non-reactive dish and cover with plastic. Refridgerate overnight.
Prepare the WSM with 1/2 chimney of coals in the chimney and no water in the water pan (certainly foil the water pan for this one or you'll have a real mess) Just after you add the salmon put a chunk or two of Alder on the fire for smoke.
Carefully regulate the temprature down to keep the temprature as low as you can without letting the fire go out. I'm sure minion method would work well for this cook but its such a short smoke I just usually fire up the half chimney and dump it a little earlier than normal into the charcoal ring.
A 200-225 range is fine.
Arrange the Salmon from the middle of the rack out leaving an inch or two at the edges of the grill grate clear as the heat comes up here and the Salmon can dry out. Using a instaread thermometer check the Salmon after a half an hour and then every 10 minutes or so until you get a reading of 160 on the thermometer in the middle of a chunk. My usual smoking time for this is about one hour. Take off the Salmon pieces and refridgerate. They keep fine for a day or two in the fridge (if they last that long).
Enjoy!!!