Thursday, June 24, 2010

Smoked Salmon Recipes

I remembered that I have two recipes that are equally wonderful for smoked salmon. The first one is more of a Teriyaki Salmon and the second one is from my Son, Gage, who is a terrific cook and this is his personal recipe. Enjoy!

Teriyaki Smoked Salmon

2 C Soy Sauce
1/4 C salt
1/2 C brown sugar
1 C water
1/2 tsp. onion powder
1 tsp. garlic powder
1/2 tsp black pepper (fine grind)
1 C white wine (dry to medium)
1/2 - 1 tsp. poultry seasoning

Combine and stir until salt and sugar dissolve. Cover salmon with brine and refrigerate for 8-12 hours. Wash brine off and put salmon on racks to air dry for 1-2 hours or until a shiny skin look (dried brine) forms. Spray racks with pam or use foil. Smoke 5-8 hours at 130 degrees using soaked wood chips with your smoker 3-4 times. You will have to adjust cooking time to the degree of moistness or dryness you like in your smoked salmon.

Gage's Smoked Salmon

32-oz apple juice
2/3 C kosher salt
1/3 C brown sugar
1 teaspoon allspice
1/4 tsp nutmeg
1 teaspoon black pepper
2 whole cloves
1/4 tsp paprika
2 teaspoon dried onions
1 clove garlic, minced
1 sprig each of fresh lavender, sage, rosemary and a couple of bay leaves
Use fresh herbs if possible and dry bay leaves unless you are lucky enough to have a Bay Tree!

Brine fish in brine for 24 hours. Rinse and pat dry with paper towels. Smoke fish at 140 degrees for 2-3 hours or unil done. Fill smoker pan with wood chips a couple of times. This is based on using salmon fillets. Thicker pieces will require longer cooking time.


Until Later,

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