easy home-Smoked Salmon
Better than any smoked salmon you'll buy, and a fraction of the cost. And an excuse to buy that smoker you've had your eye on.
Super easy. Enjoy home-smoked Salmon in three easy steps. Recipe courtesy of sister Chris, who lives in Juneau (southeast Alaska).
Super easy. Enjoy home-smoked Salmon in three easy steps. Recipe courtesy of sister Chris, who lives in Juneau (southeast Alaska).
Step One. |
Leave the skin on and cut the salmon filets into 1" x 1" squares.
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Step two. |
Combine 1 cup brown sugar with 1 cup of pickling salt. Layer fish pieces in a bowl and sprinkle sugar/salt mixture over the top of the first layer. Repeat, sprinkling the mixture between layers of salmon pieces. Let set for 1.5 hours. The salt mixture draws the moisture out of the fish. Drain and rinse in fresh water THREE TIMES. Pat dry on towels and lay on smoking racks. Let dry overnight.
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Step three. |
Place in fish smoker, leaving a bit of space between each piece for the smoke to pass through and kiss each piece of fish. Add wood chips as needed to keep smoke going; about every hour to 90 minutes. Remove fish from smokehouse when it is to your desired level of smoke and cooking, usually 6-8 hours.
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