I hope you had a great weekend! We had a fun one filled with lots of outdoor time and good food! Now that it is patio weather, we are doing a lot of our cooking using the grill and the smoker. Eric is famous for his smoked salmon. I’m pretty sure all of our family and friends request this dish if we are going to bring a dish to any party :). He’s perfected his recipe and was sweet enough to take pictures of the process as he went about making one last weekend. Ideally this recipe is used with a smoker, but if you don’t have one E says you can use a grill on very low heat (175) and make a foil bowl with wood chips to create a similar smokey effect.
We have this smoker and really like it… although my hubby is obsessed with the Traeger smoker/grill if you’re looking. Another tip on this recipe is it is best to use alder wood chips but applewood works well too if you can’t find the alder wood. Smoking salmon is a 2-3 day process but is pretty quick on each step and totally worth it. Here we go!
- Salmon filet (this recipe can go for a 3-5lb filet)
- 2 tablespoon peppercorns
- 1/4 cup salt
- 1/4 cup sugar
- 1/4 cup brown sugar
- 1/2 tablespoon cajun seasoning
- Honey or agave to drizzle on top
Mix all of the above ingredients except for the honey together in a bowl to create the rub. Put a heavy coating of the rub on the filet and rub it in with your hands. Don’t worry if you don’t use the whole mixture, you just want a pretty solid coat. Drizzle honey over the top of the rub. If the peppercorns roll off you can put them back on after the honey which will help them to stick. Wrap the filet tightly in foil and place in a dish (that will catch the leaks and juices). Place in the refrigerator for 12-24 hours.
Take the filet out of the refrigerator after 12-24 hours and completely rinse the filet with cold water. All of the rub should be washed off… don’t worry, the fish has absorbed all the yummy flavors and is cured. Set the filet unwrapped but in a clean dish in a cool place for 4 hours or overnight is what we usually do (just wanting to dry it out a bit). If you have dogs or cats put this some where out of reach… it’s quite tempting for them!
Heat the smoker to 175-200 degrees (don’t forget to put fresh alder or applewood chips in!). Put the filet in and cook for 4-5 hours depending on the size of your filet. You will know it’s done when the you start to see signs of the white protein seeping out of the salmon. Sometimes you will need to spike the heat either at the start or towards the end to get the wood to smoke. We turn it to around 225 or 250.
Remove and eat hot or let cool and enjoy! We love to pair it with cheeses, crackers, salads, etc. The great thing is we cook a filet and eat off of it for a couple of days in different meals.
If you have any questions feel free to comment or email me at firstname.lastname@example.org and Eric can help you with your smoked fish! Enjoy!