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Thread: Dan's Fantastic Smoked Salmon

  1. #1
    Join Date
    Aug 2008
    Location
    North Central Texas
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    Default Dan's Fantastic Smoked Salmon

    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!!

  2. #2
    Join Date
    Jul 2008
    Location
    Texas
    Posts
    149

    Default

    Dan,
    Thanks for an awesome salmon recipe! Can you share some pix of your smoked salmon or any other smoked bbq?
    Thanks,

  3. #3
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    Aug 2008
    Location
    North Central Texas
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    Default

    Quote Originally Posted by admin View Post
    Dan,
    Thanks for an awesome salmon recipe! Can you share some pix of your smoked salmon or any other smoked bbq?
    Thanks,
    Click image for larger version. 

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    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!!!

  4. #4
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    Jul 2008
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    Texas
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    Default

    Beautiful Dan and go Rangers!

  5. #5
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    Jun 2015
    Location
    Escondido CA
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    Default

    Man that looks great. Gonna save this recipe. Thanks for the post.
    Beer is proof that God loves us and wants us to be happy, B. Franklin

  6. #6
    Join Date
    Jun 2015
    Location
    Escondido CA
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    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
    Last edited by Pepperbo; 06-05-2015 at 11:31 PM. Reason: Addition
    Beer is proof that God loves us and wants us to be happy, B. Franklin

  7. #7
    Join Date
    Aug 2008
    Location
    North Central Texas
    Posts
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    Default

    Quote Originally Posted by Pepperbo View Post
    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

  8. #8
    Join Date
    Mar 2011
    Location
    Cedar, MN (but still not far enough from the Cities)
    Posts
    620

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    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!!!
    I believe in catch and release fishing. I don't want to EAT 'em all, I just want to GREET 'em all!

  9. #9
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    Aug 2008
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    North Central Texas
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    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.

    Click image for larger version. 

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    Click image for larger version. 

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    "Uva Uvam Vivendo Varia Fit"

  10. #10
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    Jun 2015
    Location
    Escondido CA
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    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!!!
    Beer is proof that God loves us and wants us to be happy, B. Franklin

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