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Linda’s Smoked Salmon recipe

Everytime I make this smoked salmon and serve it, I get raves! For best results you will need a proper smoke/cooker that has a water tray for moisture.
  • 2½ 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.
  1. Rinse the salmon steaks in cold water.
  2. Prepare a salt-water brine of 2½ tablespoons plain salt to 1 cup of water.
  3. Using approximately 1 quart of the water, heat to just lukewarm; add salt and stir until dissolved.
  4. Add warm salt water to cold water (I use my sink as a bowl for this step).
  5. Place salmon, skin side down, in brine at room temperature for 20 minutes
  6. (make sure the fish is entirely covered by the brine).
  7. Gently remove salmon from brine and rinse both sides with cold water to remove all traces of salt;
  8. gently pat dry with paper towels. Let salmon air dry for at least 2 hours.
  9. Prepare your smoker according to manufacturer's directions.
  10. I have an electric smoker and I like to use either alder or cherry wood.
  11. Set temperature to high and then turn down when it is really smoking.
  12. Place salmon fillets (skin side down) on sheets of aluminum foil and
  13. cut the foil around the fillets approximately ¼-inch bigger
  14. (this keeps the fillets from sticking to the racks in the smoker).
  15. I also spray the racks with vegetable oil (makes for easier cleaning).
  16. Grate the zest from the limes then squeeze the juice.
  17. In a small bowl, combine lime zest, lime juice, thyme (or other herbs), pepper, salt and olive oil; stir to mix.
  18. Rub the seasoning mix on the salmon fillets; coating them well.
  19. Place salmon fillets on the oiled smoker rack.
  20. Smoke for approximately 1 hour
  21. or until fillets are slightly opaque in thickest part (cut to test).
  22. Remember the salmon continues to cook after it is removed
  23. - you don't want an overcooked and dried out salmon).
  24. Remove fillets from smoker.
  25. Cut extra lime in half and squeeze over cooked salmon fillets.
  26. Sprinkle lightly with more coarse salt.
  27. Either serve or refrigerate until ready to serve.
  28. TIPS: As to the temperature of the smoker, I keep it fairly low.
  29. Do not raise the lid of the smoker any more than you absolutely need to
  30. (it reduces the temperature inside every time you do)


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