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How To Smoke Salmon
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This time of year many local fishing holes located off the tributaries of Lake Michigan are filled with a variety of Salmon headed upstream to spawn. The southern banks of our lake are also loading up with people hoping to catch one of the big fish that migrate back to begin the reproduction process. Salmon fishing off the Lake Michigan banks can be a very rewarding experience. The rewards do not have to stop at the end of the fishing line. One way to really enjoy those larger Salmon is to take them home and prepare them for the back yard smoker.
Smoked fish is a wonderful treat and Smoked Salmon has got to be on top of the list of fish that go perfect on the smoker. It takes some time but is a relatively easy process and the finished product is a melt in your mouth experience. Here is a simple recipe to make Salmon on the back yard smoker.
What is needed to make Smoked Salmon
a back yard smoker grill
sticks of cherry wood
charcoal
large bowl
a drying rack
a basting brush
Salmon fillets
brown sugar
olive oil
coarse ground black peeper
plain salt
Making the marinade
Mix 1/4 tsp. of regular salt ( use plain salt with no iodine) in to a large bowl filled with 2 quarts of cool water. Make sure there is extra room in the bowl to add the Salmon fillets.
Add 1/4 cup of brown sugar stirring to help the salt and sugar dissolve.
Place salmon fillets in the bowl and cover with plastic wrap or a tight lid. Do not remove the skin from the salmon as this holds the meat together during the smoking process. The skin can be removed as eaten or before serving.
Put the bowl in the refrigerator overnight and leave for about 8 to 12 hours.
Prepare the Salmon ahead
It is best to marinade the fish for at least 8 hours to ensure good flavoring. Remove the fillets from the marinade about an hour before placing them in the smoker grill. Put the fillets on a rack where they can drip off the excess marinade. Use a basting brush to lightly brush the Salmon fillets with a thin layer of olive oil on both sides. When the smoker is ready these fillets can be arranged on the smoking racks in the grill. make sure to space the meat so that the smoke will flow and circulate around each piece. When the racks are full add a generous amount of coarse ground black pepper to each piece of Salmon.
Get the smoker ready for cooking
All smoker grills are different so It is suggested to follow the directions from the manufacturer. There should be at least two racks to place the meat on and a water pan to add moisture to the cooking process. Make sure to build a good fire and keep the fire fed during the smoking process. It is important to keep a steady flow of heat throughout the cooking time. Salmon only takes about 1.5 hours to cook completely through. some people prefer the Salmon to be on the dryer side so that means a longer cooking time. The fillets will shrink and take on a carmel coloring as they smoke. It is best to cook the Salmon to taste meaning as moist or dry as might be preferred. It is relatively easy to tell when the fillets are ready by the amount of juices flowing from the fillets.
Check the progress as the charcoals and cherry wood are added to the fire to monitor preferred doneness. It is safe to say that the Salmon should be cooked through at about one to 1.5 hours. The finished product is good eaten warm . It can also be served chilled or at room temperature. This Smoked Salmon can also be kept in an air tight container in the refrigerator for up to 3 weeks. For prolonged preservation it should be tightly wrapped in plastic wrap, bagged and frozen until ready to use.
