Smoked Salmon

In July I had the great pleasure of taking my son and grandson on a fishing trip to Alaska. We had a great time, and brought home a load of salmon, halibut and sea bass. I’m currently working of this recipe with salmon fillets.

INGREDIENTS:

  • Cure
    • 1 pound salmon fillet, pin bones removed
    • ½ cup brown sugar
    • ¼ cup kosher salt
    • 1 tablespoon crushed peppercorns
  • Rub
    • 1 tablespoon brown sugar
    • 2 teaspoons coriander
    • 1 tablespoon paprika
    • 1 teaspoon black pepper
    • 1 teaspoon kosher salt

COOKING INSTRUCTIONS:

  1. Lay a sheet of foil in baking sheet, topping with a sheet of plastic wrap. Sprinkle half of the cure mix into plastic wrap. Lay the fillet skin side down on top and sprinkle and spread the rest of the cure on top. Wrap the plastic wrap tightly around fish, and lay another sheet of foil on top. Weigh down with another baking sheet and canned goods.
  2. Cure in refrigerator for 8-10 hours. Remove from frig, unwrap and rinse. Pat dry and cover with rub mixture. Let rest at room temperature for 2-3 hours to form pellicle, a thin film which helps in the smoking process.
  3. Prepare smoker/barbecue to 175-185 degrees, and cook skin side down until internal temperature reaches 145(2 hours or so). Remove, tent, and let rest for 20-30 minutes.

Right now I’m going with smoked salmon, toast, sour cream with chives and capers, and Taft Street Rose of Pinot Noir and/or just plain old Taft Street Pinot Noir. YUM!!

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