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Just Smoked Salmon™Alder Smoking & Brine RecipesContest Rules are listed below the menus |
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Grandpa Sorensen's Smoked Salmon:
(This recipe will brine about five pounds or so.)
1 pound dark brown sugar
6 to 8 "Spice Islands" brand bay leaves. This brand is a little more expensive than some, but it is much stronger than any other bay leaves I have tried. This pungent flavor is key.
Worcestershire sauce
Rock Salt
Crush the bay leaves by hand and and place into a mixing bowl.
Add the brown sugar.
Add enough Worcestershire sauce to make a paste out of your sugar mixture. Mix well.
Rinse the salmon and pat dry. Cut into whatever size pieces you desire.
Line the bottom of a large casserole dish with thin layer of rock salt.
Rub each salmon piece with a liberal amount of the rub paste and place the pieces into your casserole dish.
Try to leave a little space between each fillet, 1/8th to 1/4 inch or so.
When you have filled a single layer in your dish, cover the fillets with a thin layer of rock salt.
You can add additional layers on top, alternating fish and rock salt. Place the thickest pieces on bottom, and the thinnest on top.
Cover with plastic wrap and place in the fridge for 7-8 hours.
When the fish is done brining, rinse each piece and place on racks to air dry for about two hours.
The fish will form a nice glaze on the meat.
I smoke for 8-10 hours. I use three to four pans of alder chips in a Little Chief smoker and always have excellent results.
Joe Ellis,
Aberdeen, WA
8 lbs Wild Pacific Sockeye Salmon Fillets
Sliced into 3 in. sections
In a 5 gallon plastic food grade bucket add and dissolve the
Following ingredients;
6 Qts. Water
1 ½ Lbs.--Motrin’s Pickling Salt
1 ½ Lbs.--Brown Sugar
1 Cup-----Lemon Juice (Concentrated)
½ TBS----Liquid Garlic Juice
½ TBS----Liquid Onion Juice
OPTIONAL:
1 ½ Tsp---Red Food Coloring
1 ½ Tsp---Yellow Food Coloring
Brine over knight or at least 12 hours
Rinse each filet under cold running water for 1 min.
Pat dry with paper towels.
Set on Racks
Air dry 5 hrs with fan in cool area or until pectil forms a shinny glaze on the surface.
Set “CookShack” oven temp on automatic “Smoke & Hold” Setting.
Smoke @ 200 Deg for 30 min. Hold @ 125 Deg until filets are firm using 4 oz of your favorite wood, mine is ALDER & APPLE.
Gordon Sandman
Renton, WA
Robert's Smoked Lox
This recipe is a huge hit with my family. They demand that I bring it to Christmas dinner every year
1 large salmon fillet
1 ounce pink salt
8 ounces kosher salt
3 juniper berrys crushed up
1 tablespoon fresh round white pepper
Pat excess moisture off of salmon fillet with a paper towel.
Put salmon fillet into a ziplock bag (or a foodsaver bag) pour the cure into the bag and toss to coat the salmon.
Vaccume pack your foodsaver bag or seal the ziplock bag, then place the salmon in the refrigerator.
Flip salmon every 24 hours.
Do this until the entire fish has firmed up.
Remove the fillet from the bad and discard the bag and fluid.
Place the fillet in a large bowl full of fresh water for about 1 hour,
this process is called freshening, it removes some of the excess salt.
At this point you have cured salmon, go ahead and slice a small piece off and sample.
If it is still too salty, place the fish back into a fresh bowl of water for about an hour.
Now for the smoking, cold smoke at no higher than 85 degrees for about an hour
using only Just Smoked Salmon's Western Red Alder wood chips!
cover in plastic wrap and return to refrigerator for 24 hours.
Slice SUPER thin and on the bias, serve with bagels and cream cheese!
My recipe for my famous lox and cream cheese spread
4 ounces lox rough chopped into +/- 1/2" bits
1 TBS Reeces brand capers
8 ounces cream cheese
1 ounce milk
2 green onions chopped
1 tsp dried or 1/2 tsp fresh dill chopped
1 tsp garlic powder
Warm the cream cheese in the microwave just until it thins out a little bit
and is easier to work with.
Combine and mix all ingredients and store in refrigerator over night to allow flavors to marry.
Serve with bagels.
Robert Ziegler
Cynthiana, KY
This is a recipe that I made up myself. It is always a hit at parties.
Roylene’s Teriyaki Smoked Salmon
2 cups teriyaki sauce
2 cups pineapple juice
2 cups dry white wine
2 cups brown sugar
¼ cup cracked black pepper
2 salmon fillets cut to size
Mix all the ingredients till the sugar has dissolved.
Add salmon. Brine for 12-24 hours in the fridge (the longer the better).
Take the salmon out of brine and place skin side down on racks.
Rub a little brown sugar in to the meat and let it drip dry for one hour.
Heat up smoker and add alder chips with a little mesquite.
Smoke till fish has developed a nice glaze over the top and the meat is flakey but not dry.
Remove from smoker and let air dry till cool.
People always rave about this recipe and request it at parties.
Roylene Rangel
Hillsboro, OR
cut salmon into 3inch wide steaks
stand cut portions with backbone facing ceiling
slice down bone, splitting in half
do not debone fish
mix 3 cups brown sugar with 1 cup pickling salt
using a plastic, NOT metal container...
layer fish, skin side down, covering generously with mixture
next layer, cover with mixture...when finished, last cover
should be thicker than other layers...
place in fridge overnight....
in morning, rinse off excess salt/sugar under cold water
set on racks to airdry for 2-3 hrs....until glaze appears
then lightly brush with maple syrup and place in smoker
thicker pieces on lower racks....
preheat smoker....load rack of salmon....make sure smoker is out of the wind....
one pan of smoke every two hours makes a wonderful tasting
smoked salmon...when finished, debone, deskin...best tasting fish
is next to the bones....oh ya...
to keep a long time....process in salmon canning jars 90 mins in boiling water....
when opening jar of canned smoked salmon...mix with philadelphia
cream cheese with jalapeno peppers and use as cracker spread
Rob Weaver
Comox, BC
PDF Roettger Smoked Salmon w/Pictures
Bill Roettger,
Clive, Iowa
Here is a recipe I use for the best Salmon. I keep the ingredients in ratios, rather than amounts, so it can be used for different sizes and varieties of fillets. There are very few ingredients, but this is really outstanding.
Honey Grilled SalmonSalmon fillet, with skin left on
Dean Norton
Portland, OR
This recipe is becoming quite popular in Campbell River, BC, Canada, known as "The Salmon Capital Of The World". It goes great with any beers, especially dark ales. It uses a DRY brine that caramalizes while in the smoker. It works equally well with all species of salmon.
Ken / Fishnbiker
Chef Stanley's Bourban Glazed Smoked Salmon
Mix Together
2 Cups Kosher Salt
1 Cup Dark Brown Sugar
1 Cup Granulated Sugar
1/2 Cup Cracked Black Pepper (not ground!)
1/4 Cup Dried Dill Weed
1 Tablespoon Granulated Garlic (not garlic salt!)
2 Full size Salmon Filets
Lets Pack & Press
Line a stainless steel hotel pan with plastic wrap.
Sprinkle one third of the salt/sugar mixture on to the plastic wrap.
Place one salmon filet, skin side down onto the mixture.
Cover the filet with half of the remaining mixture.
Place the second filet skin side up on to the first filet then coat with the remaining salt/sugar mixture.
Cover with plastic wrap and another hotel pan.
Place about five pounds of weight on to the pan so that it presses down on the salmon
( I use two six packs of beer for the weight). Refrigerate for twelve hours.
After twelve hours, remove the top pan and flip the wrapped salmon over.
Cover, press and refrigerate another twelve hours.
Remove the pan from the fridge, un-wrap the filets and rinse off any remaining salt/sugar mixture under cold water
(it's OK to leave some of the imbedded peppercorns & dill on the fish!) .
Place the filets skin side down on to oiled smoking racks
and allow the filets to dry at room temperature for about two hours...a fan helps this process.
While the filets are drying I fire up my smoker with a hot bed of Maple, Cherry & Hickory.
Once I establish a nice bed of coals I add my water soaked Alder chips to the coals.
Place the salmon into the smoker and maintain temperatures between 145`f & 165`f. for about 4 - 6 hours
or until the internal temp of the fish reaches 145`f.
Let the coals die down and prepare the glaze.
Chef Stanley's Bourban Glaze
1 Cup Jack Daniels Bourban
1 Cup Molasses
Mix the J D with the molasses and brush the filets liberally.
Allow the filets to rest in the smoker for an additional thirty minutes then remove and brush again.
Allow the filets to air dry before wrapping.
You will find that my glaze adds a beautiful rich color and shine to the salmon ( removes any sooty particles)
and the sweetness of the molasses will cut the saltiness.
ENJOY!!
Chef Stanley
Stony Point, New York
I first used this recipe in
1966. A fellow Boeing employee and friend,
Ray Vomenici gave it to me and I used it to smoke Chinook and Coho salmon
caught
in the Puget Sound area, and Steelhead caught in Northwest Washington area
rivers.
I've used it successfully ever since and never had anything but delightful
results.
Line 5 Gallon Bucket with a plastic trash bag.
Add 3 Gals of Water,
1 1/2 C Kosher or Non-Iodized Salt
1/3 C Dark Brown Sugar
1/3 C Honey
1 T Granulated or Minced Garlic
1 T Tarragon
1 C Dago Red Wine (Optional... adds a nice, very subtle fullness to the
flavor)
Mix well to disolve the sugar and salt. Individually place 1 - 2 Lb pieces
of fresh salmon or steelhead in the solution, cover with a large plate and
set a jar of water on the plate and place in a cool area to steep for 12
- 24 Hrs.
Remove fish from brine, gently and lightly rinse in cool water, pat dry
with a cotton towel. Place pieces in preheated (140-160F) smoker and maintain
temperature for 6 - 15 Hrs depending on thinkness of fish pieces and dryness
desired. I keep fish at least 15" away from coals and smoke slowly
at about 150F using alder, hickory or mesquite soak-wetted chips in a charcoal
fire. Take your time - we never rush the good stuff. Cool fish pcs and the
sample but don't eat 'em all, you WILL want some tomorrow. Savor the flavor.
It doesn't get any better than this.
Note: It's a good idea to dispose of the brine solution.
Addendum: I've used this same saline solution and smoking process on pork
loin, fresh ham, and turkey. You have to make some minor adjustments in
time and for pork, and I increased the temp for the 1st 6hrs to near 190F,
then reduced to 150F and increased the smoking time proportionately, smoking
a 14lb hame for 24hrs, Ray said he got the recipe from an Indian over on
the Olympic pennisula. Of course, he may have just told me that.
Bob Marvin
Fort Worth, TX
The Rum Boat recipe
is easy.
The boat helps keep the salmon moist during the smoking process allowing
the natural
flavors to come out with a slightly smoky taste.
Makens:
4 Large wild salmon fillets cut into hand size chucks.
Real maple syrup.
Real dark rum.
2 Tbsp. Extra Virgin olive oil
3 Cups pickling salt.
5 Quarts water.
1 Teaspoon coarse ground black pepper.
1 Lemon or lime for garnishes.
Quick Brine:
Rinse the salmon in cold water and gently pat dry with paper towels.
In a non-metallic container add 1 cup pickling salt to 5 quarts lukewarm
water.
Stir solution until salt has completely dissolved.
Position salmon, skin side up in brine for 20-30 minutes depending on thickness.
After 20 minutes or so, gently remove salmon from brine and lightly rinse
both sides with cold water to remove all traces of salt.
Place salmon on wire drying racks and gently pat dry with paper towels.
Arrange racks in refrigerator to air-dry overnight.
You want to create pellicle is somewhat dry to the touch.
Rum Boats:
Make aluminum foil boats to fit around the salmon with roughly 1/2-inch
sides.
Coat the inside of your boats with dark rum and virgin olive.
Lay salmon (skin side down) in aluminum foil boats.
Brush on heavy coat of real maple syrup along with a dusting of coarse ground
black pepper and allow air-drying 15-20 minutes.
Boats are ready for smoking.
Smoking Boats:
Prepare your smoker according to manufacturer's directions.
I like to use green alder or apple wood in my electric smoker.
I'll try slowly raising the temperature for about 4-5 hours
until an internal
meat thermometer registers 140-150° for the last 30 minutes.
Remove salmon from smoker to cool and allow the flavors to meld together.
Always refrigerate until ready to serve.
Remember salmon continues to cook after it is removed.
You don't want an overcooked (squeaky cheese) dried out tasting salmon.
Garnishes:
Use you imagination!! Cut lemon or lime wedges.
Add more real syrup or rum. Rub on fresh herbs and spices.
Creamy Dill Dip:
1/2 cup each real mayonnaise
and plain yogurt with 2 tablespoons
dry dill
and 3 tablespoons lemon juice with a dash of coarse ground black
pepper.
Creamy Curry Dip:
1/2 cup each real mayonnaise
and plain yogurt with 1/4
tablespoons dry curry powder
and 3 tablespoons lemon juice with a dash of
coarse ground black pepper.
Enjoy!
Bob Dyer
Bellingham, WA
Ol tyme Whiskey smoked North west Salmon
1 Qt. of distilled water
1 1/2 cup of jim beam Whiskey
1/2 cup of brown sugar
4 tsp. of non-iodized salt (canning salt)
1 tsp. of Garlic powder
1 tsp. of fresh ground black pepper
Mix ingrediente thoroughly.
Place salmon into brine,
and let sit for at least 8 to 12 hours
before smoking (the longer the better).
remove salmon from brine and rinse lightly.
Place on paper towel, skin side down for 30 Minutes.
Smoke preparation.
Mix 60 Cherry wood, to 40 Alder wood.
Smoke Samon for 10 to 12 hours at 110-140f.
Change wood out three time within this time period.
This recipe will yeld a sweet Smoked salmon, almost like a fish candy.
I have not met a person yet that does not like my smoke!
Dustin Cox
Salem, OR
Doctor Dave's Smoked Salmon
Combine the following to make the brine:
1 cup water
1 can of coca-cola
1 can of root beer
1 can of pineapple chunks w/ all the juice
4 TBLS molasses
2 big splashes of dark rum ( about 5 TBLS )
1 cup brown sugar
1/2 cup Worcestershire sauce
1 TBLS liquid smoke
1/2 cup non-iodized salt
2 tsp black pepper
1 tsp white pepper
1 tsp garlic powder
1 tsp ginger powder
Mix well, it will remain gritty.
Rinse whole fillets or cut peices with cold water and submerge, skin side
down in brine.
Cover and refrigerate
12 hours.
Remove salmon pieces, rinse quickly under cold water and place on towel.
Let stand at room temp for 1-2 hours prior to smoking.
The salmon should have a visible sheen.
Smoke with alder only.
I like to smoke three panfuls in the electric smoker.
After each panful burns out, continue to let stand for 4 hours.
The smoking process takes a total of 12 hours if you burn a new pan each
4 hours.
After the last four hour stand, you will taste delicious smoked salmon.
Ziplock and refrigerate for consumption over the next two weeks.
Vacuum seal and freeze for up to two years.
Works well for Kings, Sock-eye and Steelhead.
Dave Morrison,
Kennewick, WA
Soak Alderwood chips about 20
min.
Place in smoker box in
grill.
If skin on Salmon:
Spray skin side with Pam or olive oil, salt
and pepper.
Spray meat side with Pam or olive oil and pepper only.
If fillet is skinned:
Spray both sides with Pam or olive oil and pepper
Place filet on sheet of heavy duty aluminum foil
Smoke until fillet is fork flaky, usually around 30 – 45 min. if temperature
is 375 to 425.
Lemon Caper Sauce:
(two servings)
1 lemon
1 t lemon zest
olive oil
black pepper
3T green capers
½ teaspoon coarse salt
Juice the lemon add zest
Add an amount of olive oil equivalent to the volume of lemon juice.
Crush about 1 teaspoon of the capers on cutting board using a fork and sprinkle
with ½ teaspoon of salt (salt is an abrasive that causes the capers
to form a paste) add to lemon & oil mix.
Blend mixture to emulsify.
Add remaining capers
Serve over hot smoked salmon.
Recipe from: Bobby Cherry
In a clean 5 gal. bucket mix
--salmon or halibut or rock cod or steelhead or even trout (the more the
merrier)
--2 cup rock salt (if I have to say Non-iodized you shouldn't be making
salmon)
--3 to 4 lbs DARK brown sugar, cover with water
if flies bother you, cover bucket
toss in garage overnight (no fridge, you are BRINING)
smoke with alder if you like cherry or other chips mix 4 parts alder to
1 part favorite
my smoker does the bottom rack in about 4 hours + 1hr per higher rack (est.
time)
Eat until gone or stuffed then vacuum pack for best storage (no ref. req.)
make the night before, make
sure all the sugar and salt is dissolved
Fillet the salmon.
Cut into 1 1/2" or 2" strips.
Marinade the fish overnight in refrigerator.
I do not dry the brined meat, just put it on
the bbq and smoke with indirect heat. Do the fish till the flesh is firm.
I use a charcoal smoker. Use Alder chips or chunks &
smoke to your taste preference.
Enjoy!!!!!!!!!!!!!!!!!!!!!!!!!!
Tom Doane Merced, CA½ Gallon Dole pine-orange banana juice
½
cup non-Iodized salt
1/3 cup of white sugar
1 lb.
(1 box) of brown sugar
12
ounces of Grandma's molasses
Soak For 12 hrs. Do not rinse
Smoke with Alder
chips for 9 to 11 hours at 120F
This is absolutely the best best best ribs recipe ever. I have used this for years and your guests will be ranting and raving how good your "ribs" were and will be begging you to fix them again soon. Here it is.
Smoked back ribs.
At the store get a package of dry flavoring. There are several brands that work, but I always get the one that has a picture of a brisket on the front of it. Use this powder as a rub on all sides of the back ribs and wrap them in plastic and store in the refrigerator overnight. Before smoking add and rub into the ribs, salt, pepper, and plenty of garlic powder.
In a water smoker, 4 1/2 to about5 1/2 hours of smoking with alder
or hickory and the ribs will be just about falling apart.
Use your favorite bbq sauce as a coating in the last 15 or 20 minutes. Wow!!!
Raymond Berry,
Crete, IL
Tennessee
Style Smoked Salmon Recipe
As you would expect from a Colonel in Tennessee, this recipe certainly has
some spirit to it.
4 salmon filets – skin on
Bourbon (enough to soak
the filets in a bowl – y’all will find about 1 cup will do –
not accounting for any the cook might sample)
½ cup Brown Sugar
1 teaspoon Garlic Powder
½ teaspoon Powdered
Thyme
1 teaspoon Fresh Ground
Black Pepper
1 tablespoon Kosher Salt
(or coarse sea salt)
Pour bourbon over meat side
of the salmon filets, (sour mash bourbon is best here folks but straight
bourbon will do).
Then turn the filets over so that the skin side is up and meat side down
in the bourbon. Let the filets marinate for about 2 hours.
Mix brown sugar, garlic powder, thyme, black pepper and salt together. Mix it up well. Remove the filets from the bourbon and rub the sugar-spice mixture on the meat side of the filets. Gently place the filets, skin side down, back into the bourbon for another hour of marinating. Best approach is to not let the bourbon cover the top of the filets, but what the heck, it doesn’t hurt if some does.
Fire up your grill.
Me, I’m still a purist using charcoal. If you are also a charcoal fan, put just a few briquettes, I’d say about 8 on one side of your grill – mine’s a Weber with a swing section of the grill that allows me to add more coals and most importantly that great justsmokedsalmon.com alder wood.
Then gently remove the filets from the bourbon marinade, place them skin side down on the grill, put your alder wood chips onto the hot coals, place the lid on the grill and let it smoke for about 2-3 hours. You probably will have to add more briquettes, but be careful not to get the fire too hot…it’s the smoke that does the trick.
Gas grill fans – low heat on one side – filets on the other. Keep it low and smokin’.
Note – if you feel the urge, oil the grill with olive oil, cooking oil, or spray.
As much as it hurts, throw out the bourbon you used for marinade. If you’re a mind to, pour a Tennessee Two By Four – that’s two fingers of Tennessee Sippin Bourbon and four ice cubes – sit back relax and watch the neighbors go absolutely nuts over the wonderful smokey smells coming from your deck.
Colonel Larry Wayne, USA, Retired Friendsville, TNMelt In Your Mouth Smoked Salmon
3 Cups Yoshita's Gourmet Sauce
1/2 cup non iodized salt
1 cup brown sugar
1 cup white sugar
2 cups water
Combine ingredients and allow salmon to sit in mixture
at least overnight making sure all salmon is fully covered.
Use alder wood to smoke the salmon.
After the salmon has been smoking for 4 hrs.,
I baste it with a mixture of equal parts honey,
and brown sugar that has been boiled in the microwave until the brown sugar
is dissolved.
I also add coarse ground black pepper to this mixture
and with a pastry brush, brush it on the salmon 3 times during the last
4 hrs. of smoking.
Phyllis Anchorage, Alaska
Arnie's
"KISS" Smoked Salmon
1 Salmon Filet
1 Water Smoker (reg or electric) (also can be made without liquid)
2-3 cups Alder Chips from 'justsmokedsalmon.com' soaked at least for 1 hour
Honey
Alder Fish Seasoning
Prepare smoker using drained, soaked Alder Chips, by spreading chips over
hot elements or over coals.
Use either beer, plain water or try adding bourbon to the water. It's fun
to experiment.
Smear honey over filet and sprinkle generously with your favorite Salmon
Seasoning.
Spray grill top with Pam or any like product.
Lay filet on grill, cover and smoke for 42 minutes. Filet should be fork-tender
and ready to serve.
Place on large platter with crackers, chopped red onions, capers and sour
cream.
Stand back while participants devour!!!
Arnie Wallace Park City, UT
Brine:
¾ cup honey
10 allspice berries
2 bay leafs
½ cup sea salt
4 oz rum
15 peppercorns
10 cloves
¼ cup lime juice
1 quart water
6oz ALDER chips (do not use Cedar)
1 large salmon fillet (about 2lbs)
Marinate fillet in brine for 3 hours. Pat dry and air dry for ½ hour. Smoke as the directions of your smoker, but use the highest grill and temperature should be about 160. It will take about 1 ½ hours. Serve warm for greatest flavor, but chilled also works well.
Denny Buhlman
Sisters, OR
Land Locked Smoked Salmon Recipe
Try this if you can get the
real thing, Maple Syrup!
4 pounds Salmon (Fresh Atlantic or Pacific)
1 Cup Kosher or Rock Salt
1 Cup Maple Syrup (The Real Thing) Dark Amber is Best
1 Cup Water
Mix Salt, Syrup and Water into
a Slush
Pour Over Fish in Glass Baking Dish ( 2 inches Deep) With Skin Down
Carefully Fill Dish to Cover Fish withouth Washing Salt off of Fish
Let Set 12 Hours in Frig
Smoke for 10 hours on Low - Med Heat (120-150) in Smoker Changing Alder
Chips Every 1.5 hours.
Take out of Smoker When Fish is Firm but Not Hard.
MAKES GREAT SMOKE SALMON
Neal Brodien,I got a recipe from a friend and
it's called Apricot smoked salmon:
You'll need to have: salmon, non-iodized
rock salt, apricot syrup, alder chips
Sprinkle flesh side of fish with
rock salt and let stand about 12 hours or over night;
then rinse, pat dry and allow to air dry for about an hour.
Next place fish on racks and baste with apricot syrup and then place in smoker.
Baste 3-5 times during smoking and
continue to smoke about 4-8 hours at aprox. 150 degrees or until done.
I always start my smoker and let it warm up (it's electric) while the fish
is air drying.This is a really tasty recipe
and is very flavorful.
Marinate salmon fillet or parts
for two hours in the following:
One half gallon of Kikomans terriaki sauce,
six ounces of Grandma's molasses, twenty four ounces of brown sugar,
half cup of hot water (to help reduce molasses.)
Mix until you don't hear or feel grinding of sugar on bowl surface.
While salmon is marinating keep in fridge.
In your fire box arrange small amount of coals or wood. (approx. 8 to 12 coals).
Let coals get white or red hot then soak Alder chips in water for approx.
10 min.
Arrange salmon on grates, close lid, start feeding hot bed of coals with soaked
wood chips.
My fire box is approx. 15 inches from grates.
For moist smoked salmon let smoke one hour on one side, half hour for other
side.
You can increase smoke time for a drier taste.
Let cool before vaccuum sealing. Enjoy! P.S. I use the same method for smoking
albacore tuna.
Mike Peralta
Fairfield, CA
Top of Page
Al's Salmon BBQ Smoker Recipe
I tried this recipe out
with alder and the taste of the
Salmon
came through even a little better than cherry.
Here's what I did:
The Fish: (I used; 2.11 lb. of Fresh Alaskan Sockeye Salmon Fillet)
1) Melted 4 tablespoons of butter in the micro.
2) Added 1 tablespoon of dried Basil.
3) Added 3 tablespoons of fresh chopped parsley.
4) Added 1/2 teaspoon of salt and 1/4 teaspoon of pepper.
5) Squeezed in 1 fresh lemon.
6) Spread this mix over the Salmon (right from the store). (keeping skin side
down)
7) Let it marinate on the counter for 1 hour.
The Grill: (Just a straight propane grill) (2 burners)
1) Preheat one side of the grill.
(with thermostat = 200 degrees) (No Thermometer = 15 minutes)
2) In aluminum foil, with some holes punched in bottom,
placed about 10 - 1/4" thick pieces of alder that had been saturated
with water
for 2 hours and put this package over the hot side of the grill to begin smoking.
(About 5 minutes).
(Preferably on top of the lava rocks or as close to the heat as possible)
The Fish:
a) On a sheet of aluminum foil larger than Salmon,
spray the foil with (butter flavored?) non-stick oil and
place Salmon skin side down on the foil.
b) Slice 1 lemon into 1/8" slices and place on top of Salmon.
c) Place this open package on the cool side of the grill.
d) Keep the grill lid closed and set the a timer for approximately 40 minutes.
(Leave it alone other than to lower the grill temperature if it exceeds 200
degrees)
Pull the fish, place on a platter or cookie sheet
and next to it on the table put some sliced dill in vinegar to cleanse your
pallet while absorbing,
breathing in, EATING this absolutely fantastic meal....
That's what I did with my Salmon and even my wife of 42 years said "You
gotta publish this one!"
....... I think you could even serve this to kids who hate
Oh, by the way, the lemon slices on top are really tasty too.
Al Jones Erin, NY
Orange Glazed Hot Smoked Salmon/a>
RecipeALTERNATIVE—INSTEAD OF ORANGE GLAZE
Chop
peel of 1 lemon and 1 lime Marinate
salmon for 20 minutes in:
¼ cup olive oil
¼ cup white wine
¼ cup lemon juice and juice of 1 lemon and 1 lime
2 tablespoons balsamic vinegar
Rub top of salmon with horseradish mixed with a little marinade
Sprinkle chopped lemon and lime peel and ground pepper and a little red pepper
on top of salmon
Colonel Lar's Alder Smoked Chicken Recipe
1 whole chicken (you can use baking hens but I prefer fryers since they are
lower in fat)
1 Can beer
Black Pepper (fresh ground or already ground)
White Pepper
Seasoned salt
garlic (whole cloves or use powder)
thyme (fresh or powdered)
half celery stalk
half onion (you can substitute 1 teaspoon of onion powder but it's not nearly
as favorable)
half carrot
Prep your grill if using charcoal. Put a bank of charcoal briquettes on one
side of your grill. Understand this is not half the grill, just along one
side. To give you an idea it's roughly 36 briquettes.
If you use gas, light only one side of the grill and keep the heat on
medium.
Make sure you get the paper and giblets out of the cavity if there are any
there. Wash the chicken thoroughly inside with cold water. Grind liberal
amount of black pepper inside chicken, generally four or five turns of the
pepper mill, or sprinkle about 1 teaspoon of ground pepper inside chicken
cavity. Shake seasoned salt, roughly 1 teaspoon, inside cavity. If using
whole herbs, put 2 crushed garlic cloves and four sprigs of thyme inside the
cavity. If using powdered herbs, approximately 1 teaspoon each of garlic
powder and powdered thyme.
Stuff the celery stalk, half onion, and half carrot into cavity. You may
have to break the veggies in half to get them inside the cavity.
Sprinkle seasoned salt and white pepper all over the outside of the chicken.
Open the beer can with an opener, put three holes in the top. Place the
beer can inside the chicken cavity, open end in first, as far as it will go.
Don't worry about crushing your veggies. Put the chicken on the grill away
from the fire as far as you can get it and still put the lid on the grill.
Put a handful of Alder wood chips on the hot charcoal coals, or place the
chips in your smoker box for the gas grill. Cook the chicken 2 1/2 hours
with the cover on. If I lift the lid at all to peek, it's generally about
half way through. If your fire is a bit hot, you might have to turn the
chicken 180 degrees midway through cooking. Be CAREFUL though, that beer is
boiling hot!!
When the chicken is done, usual test, clear running fluids, easy
manipulation of the leg, then carefully remove the chicken from the grill.
Remember that beer can is hot and still contains some hot beer.
Best eating chicken in the world. Leftovers,. if any, make great chicken
salad, or chicken alfredo.
Colonel(Ret.)
Larry Wayne Chapin, SC
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SMOKED SALMON or STEELHEAD SMOKER RECIPE
This is a dry brine that I find makes a wonderful smoked fish.
This recipe will produce a fish that is almost candied. 1.25 cups non-iodized salt
3 pounds dark brown sugar Mix dry ingredients in bowl.
This recipe was plenty to smoke 4 average size (28 inch) steelhead.
Adjust the quantity to the amount of fish you are going to prepare.
Place fillets or pieces of fillet into a non reactive baking dish.
Pack each layer of fish with generous quantity of the sugar and salt mixture.
Cover the dish and refrigerate.
Rotate (every 12 hours or so) the fish and make sure that it is covered with
the mixture.
The fish will exude all the moisture the brine needs
and will eventually be covered in a thick briny ooze.
Some of the sugar might not dissolve but that is normal.
I usually smoke my fish after 48 hours using alder.
I do not rinse my fish before I smoke it - I simply wipe off any excess ooze
and place on the smoker racks.
I smoke my fish in an electric smoker between 6 and 9 hours depending
on the temperature outside, the temperature that is reached inside the smoker,
and to the degree I want to smoke it.
I stop smoking it when it looks dark and caramelized.
When it is done let it cool in the smoker and remove.
If I am going to freeze any of it I wrap it in saran wrap and place into ziplocks.
Salmon
Brine for Smoking
Here we go:
In a 5 gal. bucket lined with a household garbage bag: 1 cup "Non-Iodized"
salt.
It is very important that you use this salt only as any other will ruin
your fish.
You can get this salt right next to the regular salt at your market,
it comes in a red box(regular salt comes in a blue box). 2 gal cold water
2 lbs. dark brown sugar
1 bottle red or white wine
1 32 oz bottle Teriyaki sauce
6 oz each of garlic and onion powder
4 oz of pickling spice
1 oz each of cinnamon and mace
1 large bottle of Italian seasoningCombine all ingredients
and let stand 1 hour. Marinate fish in
brine for 12 - 24 hours stirring or agitating every 2 hrs or so. I usually go
for 24 hours. Remove fish from
brine and rinse brine off thoroughly in cold running water. Let fish air dry
for at least 1 hour, you want the flesh to get a "tacky" surface on
it. Place fish in smoker(do
not use a barbeque!). Distribute fish on the racks evenly to make sure there
is plenty of space between pieces. Fill chip pan with
a 50/50 mix of apple and alder chips(you can get these at Big 5 Sporting Goods).
A pan of chips usually will take 1 hour to burn out, replace chips as they burn
out for the first 5 hours then every 4 - 6 hours for the rest of the smoking
time. A filet of salmon
will take between 8 and 24 hours to smoke depending on size of the filet and
the desired amount of doneness. A 10 lb salmon will yield 2 3.5 lb fillets that
will take at least 12 hours to smoke for a soft texture. I will smoke this salmon
for 24 hours to get a hard smoked texture that I like.
Reposted
with credit to the original
creator Mark Elkins Newark, CA
Find Mark's recipe and more at the West Coast's #1 Online Fishing Resource - Fishsniffer.com
BRINE: 2 1/2 tablespoons plain salt to
1 cup water 2 large
salmon fillets
Zest and juice of 2 to 3 limes
1 tablespoon chopped fresh thyme leaves*
1 teaspoon coarsely ground black pepper
1 teaspoon coarse Kosher or coarse sea salt**
1 to 2 tablespoons extra-virgin olive oil (depending on size of fillets)
1 lime for finish
Coarse salt *I use whatever fresh herbs that I have
at the moment.
I've also used lavender and it was great! ** The coarse salt is fabulous on the
salmon.
BRINE: Rinse the salmon steaks in cold
water.
Prepare a salt-water brine of 2 1/2 tablespoons plain salt to 1 cup of water.
Using approximately 1 quart of the water, heat to just lukewarm; add salt and
stir until dissolved.
Add warm salt water to cold water (I use my sink as a bowl for this step).
Place salmon, skin side down, in brine at room temperature for 20 minutes
(make sure the fish is entirely covered by the brine).
Gently remove salmon from brine and rinse both sides with cold water to remove
all traces of salt;
gently pat dry with paper towels. Let salmon air dry for at least 2 hours.
Prepare your smoker according to manufacturer's
directions.
I have an electric smoker and I like to use either alder or cherry wood.
Set temperature to high and then turn down when it is really smoking.
Place salmon fillets (skin side down)
on sheets of aluminum foil and
cut the foil around the fillets approximately 1/4-inch bigger
(this keeps the fillets from sticking to the racks in the smoker).
I also spray the racks with vegetable oil (makes for easier cleaning).
Grate the zest from the limes then squeeze
the juice.
In a small bowl, combine lime zest, lime juice,
thyme (or other herbs), pepper,
salt and olive oil; stir to mix.
Rub the seasoning mix on the salmon fillets; coating them well.
Place salmon fillets on the oiled smoker
rack.
Smoke for approximately 1 hour
or until fillets are slightly opaque in thickest
part (cut to test).
Remember the salmon continues to cook after it is removed
- you don't want an
overcooked and dried out salmon).
Remove fillets from smoker.
Cut extra lime in half and squeeze over
cooked salmon fillets.
Sprinkle lightly with more coarse salt.
Either serve or refrigerate until ready
to serve.
TIPS: As to the temperature of
the smoker, I keep it fairly low.
Do not raise the lid of the smoker any more than you absolutely need to
(it
reduces the temperature inside every time you do)
.Linda Stradley of
What's
Cooking America
Matt's
Favorite salmon Brine
recipe
1/2 C. Salt
1 C. Brown Sugar
1/4 tsp Garlic Powder
1/4 tsp Liquid smoke-your preferred flavor
1/4 tsp Lowry's seasoned salt
4 Tbsp Molasses
1 Qt Water
Mix all ingredients vigorously until salts and sugar dissolve. Soak
salmon for 6-8 hours in covered container. Then lay out chunks of salmon
on smoker racks and sprinkle with Lemon Pepper. Then allow to drip dry
for about 15 minutes (shiny glaze should form). Smoke for 8 hrs.
YUMMY!!!
Mathew Robbins
Canon Beach, OR
Zesty
Ol' Faithful Smoker
Recipe
1 tsp of garlic powder
3 cloves of garlic (sliced thin)
1cup soy sauce
1/2 cup of Worcestershire sauce
1 cup brown sugar
1/2 cup non- iodized salt
2 cups water in a large bowl.
For about a 20lb to 25lb salmon or to taste.
I like a strong smoked taste so I use about 1 1/2 cups of water for a 20lb fish
and then I use 3 pans of alder in my electric smoker; because I like the taste
of alder for my fish.
But you could use more alder or less. Its up to your taste buds.
If you like a zesty hot flavor add some hot sauce of your choice.
But once again it's up to your taste.
But, I feel for smoking fish, alder Is the best wood flavor you can use.. :-)
This is a fast and easy way to smoke and it is very good.
Dissolve ingredients together in the large bowl, load in salmon or fish and
cover.
Refrigerate 3 to 5 hours.
Rinse in cold water- (pat dry) and sprinkle lightly with course black pepper.
Smoke in smoker for about 8 to 12 hours.
My kids don't like to eat fish but they love this...
and I think yours will too.
Take care and happy fishing.
Paul Schroeter Portland, OR
The
following is the recipe I've used for several years and everybody seems to
like it. A lot of the recipes I've seen are for preserving the fish in addition
to flavoring it and call for a lot more salt than I use. The result of my recipe
is the salmon must be refrigerated after smoking, but that has never been much
of a problem as it disappears pretty fast.
Here it is:
2 cups Soy
Sauce
1 cup Brandy
1 cup Water
1/3 cup Dark Brown Sugar (or regular brown sugar or even white sugar)
1 teaspoon Tabasco (I'm usually pretty generous with the Tabasco)
1 teaspoon Salt
1 teaspoon Black Pepper
1 teaspoon Garlic Powder
1 teaspoon Onion Powder
Mix it all up and stir to dissolve the sugar. Marinate the salmon (fillet it
and
cut into chunks - leave the skin on. I usually scale the salmon as well) in
the
brine. I use quart size zip lock Baggies and marinate for a minimum of 24 hours
- longer for thick fillets. I don't think you can marinate it too long
- I've
left it for a week before. The salmon will take on a brownish color from the
soy
sauce and will become firmer in texture. I think the salt draws some of
the
moisture out of the salmon, which makes it firmer.
Remove the salmon from the marinade, wash off with fresh water and allow to
air
dry for 30 minutes to an hour. Then it goes on the smoker (I use alder chips
to
create the smoke) skin side down at just a bit over the lowest setting of my
gas
smoker. I plan on 4 to 6 hours depending on the thickness of the salmon. Once
it
is done I turn off the smoker and leave it there until everything cools off
(usually I finish it late in the evening and I wait to take it off until
morning).
My smoker has a pan to hold water that goes above the heating element to add
steam to the inside of the smoker. I usually add a gallon or so of water and
poor a beer into the water. The water is important but the beer is more of a
superstition than anything else.
The same recipe works on trout as well except you use the whole fish instead
of
filleting it.
Jim Parsons
Walnut Creek, CA
Nancy's Simple Brine Soak recipe
You need
a tub that will hold fish and 2 qts. water and a container that will
hold 2 qts. water and ingredients.
( A typical kool-aid pitcher works great)
1 cup non-iodized
rock salt
1/4 cup white sugar
2 qts. warm waterPour the
rock salt and sugar into the pitcher.
Fill the pitcher with warm water. Stir for a second or two.
The rock salt will not dissolve all the way.
Place cut up fish in the tub and pour the mixture over the cut up fish.
Soak fish for 3-5 hours depending on the thickness of the fish.
Remove the fish from the brine and place in smoker.
Cindy Lou
Kochanek
Port Angeles, WA
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of Page
A Great Lake Take Smoker Recipe
Soak salmon
in salt brine overnight in the refrigerator,
then rinse it off with fresh water.
Then, mix together the following ingredients and cover the salmon with olive
oil,
and then the mixture.3-4 Lbs.
Salmon
5 Tbs. brown sugar
1/2 tsp. dry mustard
1 Tbs. soy sauce
2 Tbs. lemon juiceI use my
Big Green Egg to smoke the Salmon at 225 degrees for approximately 1 1/2 hours*.
I place the salmon skin side down on a round 18" fish grill then placed
it on the regular wire grill.
I use BGE charcoal and 3 large handfuls of Alder chips that I soak in water
for at least 1 hour.
I put the Alder chips on the hot charcoal just before putting the Salmon
in the BGE and closing the top.
* Note: The cooking time may very depending on thickness of Salmon. Salmon will be firm when done.
All that is left to do is open up a few beers and some fresh crackers.
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