Try The Easy Way For Smoking Salmon & I'll Include A Couple of Recipes Too

Try the easy way for smoking salmon I'll even throw in a couple of recipe's. But first, some simple facts:

Salmon--in any form is good for you. The vitamin richness of the average portion of Smoked Salmon provides more than half of the recommended daily allowance of protein.

Salmon contains vitamin A, B and carotenoids, (which are good for a long and healthy life). On top of that, salmon also contains niacin and vitamin D which helps the body to absorb calcium. No, this doesn't mean you can skip your milk.

There are Good Fats and Bad Fats:

Today, with all the talk about trans fats, saturated fats and fats of any and all kinds, really has everyone worried about what is good for you and what's not.

Well, here's a 'Fat' fact: Smoked Salmon contains less saturated fat than an equal portion of most any other meat or poultry. It's also a rich source of polyunsaturated fatty acids. (Omega-3's)

Translation?

Smoked Salmon contains Omega-3 fatty acids and they are the ones most closely associated with reducing heart disease. They do so by inhibiting the onset of any inflammatory diseases. Omega-3 fatty acids are NOT contained in any other meat in any significant degree and only in a few select seafood products.

If you don't have a smoker

I use an old propane grill that I have removed the burned out gas element from. I have covered and sealed the bottom (where all of the inlet holes were) using foil and metal clips sealed with high temp sealant. (a couple of dollars at any automotive store)

Once the bottom is sealed, all you need now, is two disposable aluminum pans, some wood chips/chunks and Kingsford Charcoal.

Build a layer of charcoal only on the left side (see my pictures above) of the BBQ. When you light the charcoal, don't use lighter fluid, it leaves an odor, (use an electric starter) Once going, put the grill back in place and set the pre-soaked Applewood chips and chunks (in their disposable pan) over those coals and close the lid of the BBQ. Allow the chips to start smoking and for the temp to build to 150 F.

Wood Choice:

Wood choice DOES matter. For salmon, I find Mesquite too harsh of a smoke, so I use Applewood as it's a mild sweet wood that gives a great flavor to the Salmon. (If unable to find Applewood, use Pecan) However, feel free to use any wood of your choice.

Wood Chips Preparation

Prepare the smoking chips by soaking them in water for 30 minutes prior to using. After30 minutes, drain the water. Place four or five of the chunks (do not soak these) in the bottom of your aluminum pan, and surround them with the pre-soaked chips. The combination of chips and chunks allow for the chips to slow start the chunks so they (the chunks) simmer for a longer smoke.

The longer the smoke time, the better the flavor and taste.

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Before trying to smoke salmon, there are some simple preparations to be done with the salmon which involve a process called 'Brinning.' It sounds scary but is really quite easy just follow along.

Before smoking:

Your salmon must be cured using a process called Brinning. A process wherein various seasonings are mixed together and then used to coat the salmon to add flavor. The proteins in the fish are modified by this as the ingredients in the seasonings generally contain salt and/or sugar. Both of which enable the flesh of the salmon to hold moisture better than it would if not brined. They also add to the moistness of the salmon during smoking which in itself extends the freshness of the smoked fish. Hot smoking is done at temperatures of no more than 200 degrees F.

Brinning Ingredients:

( 2 ) cups Brown sugar:

(1/2) cup of Kosher salt: NOTE: Do Not use table salt

( 1 ) Tablespoon of Black pepper

( 1 ) Can of beer, citrus drinks or pineapple juice can be substituted

Preparation:

Mix the ingredients in a flat bottom pan.(I use an old Tupperware serving dish) Coat the salmon in the mix completely. Depending upon how much salmon is being smoked, more dry brine can be mixed and added as necessary. The brine must coat the pieces of salmon completely. If smoking more than one fillet, the fillets can be layered but coat them thoroughly in between each layer. When finished, cover the container and put in the refrigerator for 8-10 hours. This will allow the brine to get all through the salmon. At the end of the time, remove from the refrigerator and rinse each piece of fish under cold, cold water. (Yes really cold.)

When finished place them on a drying rack for a couple of hours.

(I use a cookie sheet with paper towels underneath.)

Now you are ready to try your hand at Smoking Salmon The Easy Way

And the wood chips are smoking

Place your salmon pan on the right:

Squeeze a bit of lemon juice in the pan, add a couple pats of butter, some garlic and then place the salmon (skin side down) in the pan. If the grill is at 150 F, place the pan with the fish on the non charcoal side of the grill. The indirect heat method will do great. .

Look at that great smoky brown color

Temperature of 150 F:

I keep the smoker temp low during the first hour, (150 degrees F or there abouts).so that the fish has time to absorb the smoke flavor from the wood. After the first hour, I add more charcoal under the wood chips to bring the inside Smoker temp to about 200 F for the last hour. Salmon is done once the internal temp (on the fattest part of the fillet) reaches 140, but remember, it continues to cook after it's removed from the heat .

Total smoking time?

That is up to each person. For me? The longer I leave my salmon in my smoker, the smokier the taste. But I want to insert a word of caution here, never allow the salmon to dry out. The salmon is ready when the thickest part of the fish reaches 140-145 degrees F. This takes about an hour and a half to two hours.

One final tip:

Before the smoked salmon is done (say, in the last five minutes of your smoking time)? Brush a light glaze of honey on the surface side (the side of the salmon facing up). Once the smoking is completed, remove the salmon from your pan, remove the skin with a spatula) and coat the salmon all over with honey. Place it on a pre-greased cookie sheet and put in the oven for another 10 minutes to give it a sweet glaze. Smoking salmon is something that once you do it, you are hooked

The recipe's I promised, can be found below.

Thanks for reading and I'll see you on the trail: CampingmanNW

Here's a couple of the most popular on the market today

Well, here are three but if you want more recipe's, just Google 'Salmon Dip's' and about a gazillion recipe's will appear.

Old Reliable Salmon Dip

(1/2) Cup Cottage Cheese

(1/2) Cup of Sour Cream

(1/2) Cup of Plain Yogurt

( 1 ) Smoked Salmon fillet (about 8 oz. is best)

Preparation

In large bowl, combine all ingredients (except the salmon) and stir until smooth. I add my salmon last, because I want a chunky dip (Something I learned from my Grandmother) For a smoother dip, break the salmon fillets into smaller pieces and fold it in with the rest of the ingredients, stirring until smooth. If you want the salmon completely folded in, blend the above ingredients. Refrigerate for 45 minutes to an hour (I like the consistency to be kinda thick) before serving. Serve with your favorite dippers: chips, crackers, baby carrots, celery and the like. This is an easy and great tasting dip.

Northwest Smoked Salmon Dip

A recipe by: Alaska Smokehouse

( 1 ) Package (8 ounce) cream cheese, softened

( 1 ) Cup heavy cream

( 1 ) Green onion, thinly sliced

( 2 ) Teaspoons freshly squeezed lemon juice

( 4 ) ounces Smoked Salmon (chunks)

( 1 ) Ripe avocado, (peeled, cored and mashed)

A dash red pepper sauce for zest

Preparation:

In a large mixing bowl, combine the cream cheese and heavy cream together until smooth and creamy.

Stir in the onion, lemon juice, and red pepper sauce. Mix in the smoked salmon and mashed avocado last, being careful not to mix too much. You want to just blend the salmon and the avocado into the rest of the ingredients

And Finally

Spinach Salad w/Smoked Salmon:

A modified recipe from Good Housekeeping

(serves four)

( 1 ) smoked salmon fillet broken into small pieces (6-8 oz. is best)

( 3 ) tablespoons of Lemon Juice

( 3 ) tablespoons Extra Virgin Olive Oil

( 2 ) celery stalks sliced thinly

( 2 ) tablespoons of snipped fresh chives

( 2 ) tablespoons of fresh parsley leaves, chopped fine

( 1 ) teaspoon of Dijon Mustard

(1/4) teaspoon of salt

( 1 ) ripe peeled Avocado, pitted and sliced thinly

( 1 ) package of baby spinach (5 oz.)

( 1 ) medium red bell pepper sliced thinly

( 1 ) can of red kidney beans (15 oz rinsed and drained)

A pinch of Red Cayenne Pepper (fine ground)

Preparation:

In a blender, combine lemon juice,oil,mustard, half of the avocado, cayenne pepper and salt. Blend until smooth, scraping sides of blender often and add parsley and chives and set aside. In a large bowl, toss baby spinach, celery, pepper, beans and smoked salmon fillet broken into small chunks. Once everything coated and blended, add contents from blender and fold all together. Divide equally on four serving plates and place remaining avocado slices equally on top of each.