Neeleman’s Smoked Salmon Supreme
Neeleman's Smoked Salmon Supreme
Author: John Neeleman Santa Ana, CA
I prepare this every year for large family get togethers like Thanksgiving, Christmas and New Years as hors d'oeuvres before the big dinner and everyone absolutely devours it and asks for more.
- Buy 4-5 lbs. of salmon fillets and cut into approximately 6 inch lengths.
- Prepare brine:
- 11 ¾ cups water
- 1 cup non-iodized salt
- 1 cup brown sugar
- 5 big cloves of garlic – crushed
- ¼ cup teriyaki sauce
- Mix all ingredients in a plastic or stainless steel container,
- put in salmon fillets and let sit over night in the refrigerator (12 hours or so).
- The next morning, pour off the brine through a kitchen strainer so you save the crushed garlic and set the garlic aside. Bring your stainless grates inside from the smoker and spray with vegetable oil. Rinse the salmon filets and pat dry with paper towels and place on the grills skin side down. I usually rub the skin with some vegetable oil also so they don’t stick to the grates and are easier to remove when done. Brush the filets with the left over crushed garlic and let them dry inside at room temperature on the countertop for about 4 hours to form a semi-glossy surface (called a pedicle).
- Smoke at 225 degrees for 2½ hours and then brush them with a glaze made from apricot jam and brandy. I use about ½ cup jam and just enough brandy to make the glaze smooth enough to apply with a brush. Then smoke for ½ hour more. Bring inside and set on stove to cool for about ½ hour then put the grates and all in the refrigerator for 2 more hours.
- Now you should be able to remove the fillets from the grill easily without them breaking or flaking apart and they are ready to slice and eat or package up for later.