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Dan
06-03-2015, 12:51 PM
Dan’s Fantastic Smoked Salmon


Ingredients:

6 – 8 pounds Salmon Filets
4 cups Brown Sugar
1 cup Non-Iodized Salt
1 cup Honey
Alder Wood Chips

Now here is a way to make authentic smoked salmon, using an old traditional Alaskan method!

Use boneless Salmon filets, preferably Red, King or Silver Salmon (Sockeye, Chinook or Coho) if you can get it. Atlantic salmon will work, but not as desirable. Avoid Pink (Chum) Salmon altogether as it is just too oily. Remove the skin and cut the fillets into about 1-1/2” thick strips, the vertical length of the fillet. Think “jerky” as you cut the strips, because that is essentially what you will end up with. Please note you can use larger pieces, even up to a meal size portion that would be 2 to 3”s thick and it will work just fine. Strip size is really a preference call. I personally like the jerky size. Trust me; it won’t last long around the house!

Mix the brown sugar and salt together. Use a non-metallic deep plastic container or large bowl. The objective is to generously coat all surfaces of the fish pieces with the brown sugar-salt mix. Note that no water is added. Cover the container and let sit about three hours in the fridge. Open the container and mix the fish around to ensure all surfaces are in contact with the brown sugar-salt mix. Do not drain any liquid. Recover and leave in the fridge about 18 to 24 hours total. The brown sugar-salt mix is actually pulling the water out of the fish and providing the first stage of preservation.

Once finished, lightly wash each piece and dry by pulling through the space formed between your thumb and index finger. Place each piece on a drying rack in the kitchen at room temperature. Use a table top fan to force air across the drying racks for about three hours. The fish will take on almost a translucent appearance, which means they are dry curing and ready for the smoke.

Transfer the fish to your SmokeinTex smoker racks. Use a generous amount of Alder wood, the traditional wood for salmon smoking. Set the smoker for 165° F and smoke for about 6 hours. You will need to add Alder wood once or twice as needed. Melt the honey in a cup in the microwave. Now brush the honey on to each piece of fish and continue in the smoker for about an hour, to form a glaze. Some folks also add other spices such as cracked pepper, garlic, etc. Some also either add pure maple syrup to the honey, or substitute it for the honey. Don’t be afraid to experiment.

Now remove fish from the smoker and ENJOY!! While it won’t last long and is best served straight out of the smoker, you may vacuum pack and freeze for longer term storage. Unfrozen, it will keep several days in the fridge.

This dish is one of the true delicacies that can be made with your SmokeinTex smoker. I hope you enjoy it as much as my family does!!

admin
06-03-2015, 02:13 PM
Dan,
Thanks for an awesome salmon recipe! Can you share some pix of your smoked salmon or any other smoked bbq?
Thanks,

Dan
06-03-2015, 03:10 PM
Dan,
Thanks for an awesome salmon recipe! Can you share some pix of your smoked salmon or any other smoked bbq?
Thanks,

361


We did not take any pictures during yesterday's smoke, but here is a portion of the finished product. This will be accompanying us to the Ballpark this evening to watch the Rangers play the White Soxs. Will go good with a cold beverage!!!

admin
06-03-2015, 03:22 PM
Beautiful Dan and go Rangers!

Pepperbo
06-03-2015, 04:43 PM
Man that looks great. Gonna save this recipe. Thanks for the post.

Pepperbo
06-05-2015, 11:28 PM
Wow Dan, This recipe came out awesome. The only things I did different were, I cut my sockeye filet in four pretty good size servings like you said I could. And I used two pieces of apple wood about thumb sized. Superb, I took some pics but I am a bit techno lame and don't know how to post them yet..thank you for a great recipe

Dan
06-07-2015, 02:30 PM
Wow Dan, This recipe came out awesome. The only things I did different were, I cut my sockeye filet in four pretty good size servings like you said I could. And I used two pieces of apple wood about thumb sized. Superb, I took some pics but I am a bit techno lame and don't know how to post them yet..thank you for a great recipe


Hi Pepperbo,

The bigger portions are superb, they will make a delightful meal. Man I can't wait to get some Agave nectar and try your Skinny Margarita recipe. Did you try those with the Sockeye? Bet they would compliment just about anything made in the SmokeinTex.

By the way, I did a 12# brisket overnight. Hickory smoked 13 hrs at 200F. Used John Henry's Texas Brisket Rub on a coating of mustard and worchestershire sauce, and injected the meat with Cajun Injector Creole Garlic. It was finger licking good, lots of juice!

With the price of brisket these days, maybe we ought to do more salmon, ha ha. Think I am going to try the salmon recipe on catfish, just for grins. If it works well, I am going to set some trot lines in the tank!!

Dan

bigwalleye
06-08-2015, 07:12 AM
Dan,
That salmon looked so good, I'm working on splitting a case of salmon fillets with a brother in law. I'll wind up somking it, but, man, I can't wait.

Thanks!!!

Dan
06-09-2015, 08:46 PM
OK, the catfish experiment is completed. Used the same recipe as was done with the salmon. Also, when basting the melted honey on each smoked fillet, I added some cracked pepper and a little garlic powder for flavoring. The flavoring department will be very important as the catfish have very little taste when compared to the salmon. Overall, they dried and smoked well. The product will probably be used for fish tacos, with heavy seasoning added. I believe they will be acceptable for that.

Anybody that has any ideas with regard to spicing the taste up a bit, or perhaps a better technique, please chime in. The wood used was alder, perhaps there is a better wood for catfish?

Below are photos of the air drying process (after brining overnight) and the finished product.

364

365

Pepperbo
10-26-2015, 01:17 PM
I cant praise this recipe enough. It has made me the hero of my neighborhood gatherings. Even folks who say they do not like fish have been asking for more. I have made it about ten times and it has been perfect every time. Thank you Dan. You are the man!!!

bigwalleye
01-23-2016, 09:39 AM
Ok, today is the day. Got the case of salmon before Christmas, fillets flat frozen at about 1.5 lb apiece. Been thawing, and we're gonna start the brining process this afternoon, working toward 18 hours as an initial brine time run. Got a mild weekend in the Northland, so we'll be smoking this recipe tomorrow!!

Dan
01-23-2016, 10:04 AM
Ok, today is the day. Got the case of salmon before Christmas, fillets flat frozen at about 1.5 lb apiece. Been thawing, and we're gonna start the brining process this afternoon, working toward 18 hours as an initial brine time run. Got a mild weekend in the Northland, so we'll be smoking this recipe tomorrow!!

I'm envious of anyone having a case of salmon!!

Hope it goes well, I bet it will. What kind of salmon do you have? Any good sources to recommend? Supplies can be a challenge here in Texas.

Good luck and please post outcome.

bigwalleye
01-23-2016, 02:09 PM
Sockeye. My sis orders a lot of fresh and fresh-frozen meat from a company called Zaycon. Prices pretty reasonable. It comes to the local distribution point and you pick it up. Never anything I didn't like. My half of the case was 10 fillets, so just got salt/brown sugar on them for a smoke tomorrow. As a walleye guy, getting the hide off was a different battle. Since the fillets aren't large, I may try the next ones with the hide on them. Any thoughts, Dan??

Smoked
01-24-2016, 10:03 AM
I recently smoked my first fish, and it was brown trout. All I did was gut and scale them. I used a dry brine (which turns to liquid in a few hours in the fridge) consisting of two parts brown sugar to one part kosher salt. Mine sat in the brine for 12 hours. Smoked them with cherry chunks for 6 hours at around 130°, then cranked up heat to 175 until internal temp of fish was 140°. I ate one trout right away when I took it out of the smoker, and I thought it was really good. I ate another the next day, and it was excellent. My mother enjoys smoked fish, so I gave her one. She took one bite, and asked for another fish. I knew I did something right when she said that!

394395

bigwalleye
01-24-2016, 07:56 PM
Alright, results are in.... I suspect my fillets were a little small at about 1.5 lb apiece. As a result, fairly thin. Went by the recipe and the flavor is good but they're pretty dark compared with photos earlier in the thread, and, again, due to the thickness or lack thereof I guess, seemed a little saltier than I'd like, as well as a little chewer. I either need to step up to large salmon fillets or cut back brine time and smoke time. All about the experiment, though.

Any thoughts from the master, Dan???

Dan
01-31-2016, 08:27 PM
Hi Bigwalleye,

Sorry it took a while for a response. My experiments have all been with about 1 to 1.5" thick strips of the fillets. Overbrining has not been an issue. Also, my fish has supposedly been fresh, never frozen. Don't know what difference that might make. Think the operative point is exactly what you said, "all about the experiment." Keep us posted on how this progresses. Sure miss living in Alaska when it comes to accessing really good fresh salmon. Nothing like it on earth! Fun to catch and to consume!




Alright, results are in.... I suspect my fillets were a little small at about 1.5 lb apiece. As a result, fairly thin. Went by the recipe and the flavor is good but they're pretty dark compared with photos earlier in the thread, and, again, due to the thickness or lack thereof I guess, seemed a little saltier than I'd like, as well as a little chewer. I either need to step up to large salmon fillets or cut back brine time and smoke time. All about the experiment, though.

Any thoughts from the master, Dan???

DReeves
02-22-2016, 09:40 AM
Any chance you have ever tried candied salmon? If so, do you have a recipe you might recommend?

Dan
02-22-2016, 10:36 AM
Any chance you have ever tried candied salmon? If so, do you have a recipe you might recommend?

Hi DR,

The short answer is no, BUT, there is one recipe I have been considering for a while but not yet tried. It has me intrigued, but the shortage and cost of really good salmon, coupled with the cost of all the ingredients, has had me in a holding pattern.

Take a look at the video link below, man it looks like a winner. If anybody tries it, please post results, or better yet, throw a party!

Regards,
Dan

Here it is:

https://www.youtube.com/watch?v=lhef6s7uyk8

Pepperbo
08-25-2018, 04:42 PM
Here we go again,
renaming this Dan's super salmon recipe. I always give credit to my man Dan and always direct folks to the Smokin Tex website to get the recipe. yes it is time consuming but all things that are this good take time. I believe I have sold a couple of 1400's with making this. I even did this at the beach. they put wheels on it and it fits in my SUV so i say it is portable. give me an outlet and I am smokin!!!!

admin
08-26-2018, 05:32 PM
:p:):cool:
Nice Pepperbo. Let's have some pix!

Pepperbo
08-27-2018, 01:39 PM
677 finally, after much time at the computer I was able to post may latest batch of "Dan's fantastic salmon".

Pepperbo
08-27-2018, 01:43 PM
678 Mr. Miyagi loves the skin off of the sockeye filet

Pepperbo
06-15-2019, 12:42 PM
Costco finally has sockeye filets available. First of the season. Started dry brine today and salmon should be ready for Father's day feast. Thanks again Dan for posting one of the best recipes here. This consistently comes out awesome.