G
Guest
Guest
I need agood recipe to smoke salmon on the wsm. Haveseen one on here a long time ago, but cant find it. Want a good tasting recipe. Any of you wsm-ers have a good one. Thanks, jerry
- Status
Jim Minion
TVWBB Emerald Member
Jerry
Here is the recipe that Chris has posted on the site. The recipe that Jack and I use is in the bottom half of the article.
http://www.virtualweberbullet.com/salmon1.html
Jim
Here is the recipe that Chris has posted on the site. The recipe that Jack and I use is in the bottom half of the article.
http://www.virtualweberbullet.com/salmon1.html
Jim
Larry Evers
TVWBB Fan
This is the recipe I got off this site awhile back and have used it successfully several times. I get great compliments every time. It comes from Bill Lynch.
"... recipe for a pacific indian style smoked salmon several years ago that goes like this:
Dry Rub
combine 1 cup coarse salt w/ 1/4 cup of brown sugar and a tablespoon of dried tarragon leaves. Rub the salmon and refrigerate for 6-8 hours.
Remove from refrig, rinse and pat dry. put it back in the refrigerator uncovered for 2-8 hours to let it dry. (time is not critical). Prepare the smoker. Take the salmon and place it skin side down on a couple of layers of cheesecloth and trim to fit. Then rub the flesh lightly with a light vegetable oil, then rub it with a little brown sugar(perhaps two tablespoons per whole fillet) and sprinkle on some more dried tarragon. (perhaps 1 teaspoon per whole fillet.) It helps if the cheesecloth is lightly oiled, (prevents sticking to the grill). Put the salmon on the smoker and smoke it for two hours at 250 degrees. You can cook it longer if you like it firmer.
After the salmon comes off the grill, peel of the skin with the cheesecloth and wrap in plastic. Refrigerate until cold. Serve on wheat crackers with cream cheese. (we prefer Nabisco Wheatsworth Crackers.) Your guests will love it and think you're a genius.
The salmon will keep for about a week in the refrig."
Larry
"... recipe for a pacific indian style smoked salmon several years ago that goes like this:
Dry Rub
combine 1 cup coarse salt w/ 1/4 cup of brown sugar and a tablespoon of dried tarragon leaves. Rub the salmon and refrigerate for 6-8 hours.
Remove from refrig, rinse and pat dry. put it back in the refrigerator uncovered for 2-8 hours to let it dry. (time is not critical). Prepare the smoker. Take the salmon and place it skin side down on a couple of layers of cheesecloth and trim to fit. Then rub the flesh lightly with a light vegetable oil, then rub it with a little brown sugar(perhaps two tablespoons per whole fillet) and sprinkle on some more dried tarragon. (perhaps 1 teaspoon per whole fillet.) It helps if the cheesecloth is lightly oiled, (prevents sticking to the grill). Put the salmon on the smoker and smoke it for two hours at 250 degrees. You can cook it longer if you like it firmer.
After the salmon comes off the grill, peel of the skin with the cheesecloth and wrap in plastic. Refrigerate until cold. Serve on wheat crackers with cream cheese. (we prefer Nabisco Wheatsworth Crackers.) Your guests will love it and think you're a genius.
The salmon will keep for about a week in the refrig."
Larry
- Status