This week we dove in on something we haven't posted about before, and that is the delicious smoked salmon! This is a quick and easy smoke, and we loved how it came out. Admittedly we don't smoke fish that often, but that will be changing after we smoked this one. We hope you enjoy it as much as we did!
Ingredients:
1 Salmon
Seasoning of your choice. We used the Fire and Smoke Society Fish Monger.
Unsalted butter
Honey
Water
Brown Sugar
Kosher salt
Brining Steps
Boil 6 cups of water and stir in 1/8 cup of kosher salt and 1/2 cup of brown sugar.
Put in refrigerator to cool down.
Cut salmon into filets to make easier to handle.
Rinse salmon filets in cool water.
Run fingers along salmon filets to find and remove bone pins that might still be present.
When brine has chilled, pour into casserole dish or something similar until half full.
Add salmon filets to dish in brine skin side up.
Pour remaining brine over until the salmon is fairly submerged.
Refrigerate for 2-4 hours or overnight if you wish. Note, that if you brine overnight the salt flavor may be slightly stronger in final result.
After brining, remove salmon from brine dish and pat dry with paper towels.
Add back to refrigerator to let fully dry for 2-4 hours.
After drying, preheat smoker to 180 degrees.
Spray skin of salmon with olive oil non stick spray or brush skin with olive oil to prevent sticking.
Add to smoker skin side down. I would suggest using a water pan in the smoker if you have room to help keep salmon from drying out. I also put small dishes of ice on each side of my smoker because that is where the heat is most intense because I wanted the salmon to rise in temperature slowly at first.
You can add meat thermometer probe to salmon to monitor temperature throughout cook.
After about 60 minutes (internal temperature of salmon was around 100 degrees), I seasoned the salmon with the rub.
Keep cooking the salmon until temperature reaches 115-120 degrees, and then you can increase heat to 250 degrees or so.
When internal temperature reaches about 130 I start making my glaze.
Add 1 Tbsp on butter, 1/4 cup of honey, and 1 Tbsp of water to a cup and microwave until butter melts and then stir them together.
Take a brush and glaze the salmon with the mixture. 15 minutes or so later brush it again with more glaze.
When the internal temperature of the salmon reaches 145 degrees, they are done and you can pull them off. When they are cooled off a little, you can dig in!
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