Cody’z Killer Citrus Salmon
Cody'z Killer Citrus Salmon
Author: Cody W Rochester, WA
2 Salmon fillets from a silver or King salmon. double the recipe if you were lucky enough to catch 2 . I live here in Washington state and regularly fish for Salmon, Sturgeon and Steelhead. My wife will only eat salmon if it is citrusy, so i modified my old recipe and this is what i came up with . This brine is also good with Red Snapper, Yellow Tail, Ling Cod and most other rock fish caught off the coast
- Dry ingredients:
- 1 C. Brown Sugar
- 1 C. White Sugar
- 1 C. Kosher Salt
- 2 TBS. Lemon Pepper
- 2 TBS. McCormicks 'It's a Dilly' ( hard to find -they dont make it any more but Mrs. Dash will work )
- 1 TBS. Crushed Red Pepper
- 1 tsp. rosemary
- 2 bay leaveswet ingredients:
- 1 Gallon Water or White Wine
- 2. TBS crushed Garlic
- 4. TBS E.V,O,O. (Extra Virgin Olive Oil)
- 2. TBS.Apple Cider Vinegar
- juice,pulp and rind of
- 3 Lemons
- 2 Oranges
- 1 Lime
- 1 Onion
- 4 dashes of 'Tabasco' or 'Franks Red Hot' sauce
- Cut Salmon Fillets into 3 or 4 inch pieces set in fridge .
- Put dry ingredients in a bowl and mix well
- Put White Wine/Water, Apple Cider Vinegar, E.V,O,O
- In a coated metal ( roasting pan) or non metallic container (large glass bowl).
- I use a 4 gallon enamel coated canning pot.
- Add chopped Onion, Tabasco and Garlic.
- Cut fruit in half .
- Using a fork ,squeeze and work most of the pulp out , then cut the rinds into chunks.
- Add dry ingredients and mix for 2 to 3 minutes or until dissolved.
- Add salmon chunks to brine and put the container into the fridge.
- ( I put mine in an ice chest, with the bottom filled with ice ) let the Salmon soak for 18 to 24 hours.
- After they have been in the pool long enough, take Salmon out of the fridge,
- lay them skin side down and pat dry with a paper towel (DO NOT RINSE!) .
- You can add additional brown sugar to them @ this time.
- Let them air dry for 2 hours until they have a nice glossy sticky coating .
- I have a Brinkman charcoal smoker and a NB 'Bandera' with a vertical smoke vault and an off set fire box,
- I have modified both smokers so i get even temps and longer smoke times .
- I have found it best to smoke the fish on the top 3 shelves of the Bandera sense
- they are nearest the smoke stack the temp ranges from 165* to 185*.
- Place hardwood briquette's in fire box using the 'Minion Method' then add your 'Alder Wood Chunks'.
- I put mine in an old 10 inch cast iron pot with holes in the lid.
- smoke @ 165 for 5 to 8 hours depending on how you like your smoke