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Sweet southern Oregon smoked salmon

Sweet southern Oregon smoked salmon
Author: 
 

I was born and raised in a small town in southern Oregon called Grants Pass. The Rogue River runs through the center of Grants Pass on its journey to the Pacific Ocean. For the past 30 years my family, and I have fished and harvested wild salmon and steelhead that migrate up the Rogue River from the Pacific Ocean. We have used numerous recipes over the years. Passed down from my grandfather, and father, we have developed this recipe which is our families FAVORITE.
Ingredients
  • Brine:
  • 1 gallon water
  • ½ cup sea salt (non-iodized)
  • ½ cup brown sugar
  • ½ cup honey
  • 1 tbsp tarragon
  • 1 tsp garlic powderGlaze:
  • ½ cup brown sugar
  • ½ cup honeyCombine brine ingredients in a
  • 10qt Tupperware stir until salts and sugars dissolve.
  • Place fish in brine solution.

Instructions
  1. Put lid on Tupperware and refrigerate overnight (8 to 12hr).
  2. Remove the fish from the brine solution and rinse thoroughly.
  3. Towel dry fish and place on racks that will later be put in the smoker.
  4. If smoking fish without skin, I recommend spraying the racks
  5. with a non-stick cooking spray so the fish can be removed
  6. from the racks more easily when smoking is completed.
  7. Let the fish set on the racks at room temperature for roughly 1hr.
  8. The fish will become tacky and a sticky glaze will start to develop.
  9. Place the fish into the smoker. Smoke the fish with two or three pans of alder chips.
  10. I use a big chief electric smoker and I typically cook the fish at a low heat for 12 hours in the smoker.
  11. Most of my fish is filets that are ½ inch thick.
  12. Cooking time may vary depending on the thickness of fish and the desired amount of dryness.
  13. The last hour the fish is in the smoker brush the glaze on the fish.
  14. Place the honey and brown sugar mixture in the microwave for a few seconds
  15. and stir until the sugar dissolves into the honey.
  16. Or gradually warm the brown sugar and honey in a saucepan until the sugar dissolves.
  17. Then brush the glaze onto the fish and let cook the last hour of smoking.
  18. Optionally you can lightly pepper the fish at the time the glaze is brushed on the fish if you desire.

 

Just Smoked Salmon
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