DON'S SMOKED SALMON
Multipurpose method of marinating salmon for the smoker. I particularly like it with fresh sockeye which we are lucky enough to be able to catch out of the Fraser River near our home.
Provided by Krissy-P
Categories Canadian
Time 18h
Yield 16-20 serving(s)
Number Of Ingredients 4
Steps:
- Catch, clean and filet salmon (river or supermarket).
- Leave skin on one side of filets.
- Wash filets in cold water and lay out on a large plastic tray (no metal), red side up!
- Ensure tray is at least as deep as salmon filets.
- Sprinkle garlic salt evenly over all filets.
- Generously coat meat side of each filet with rock salt.
- Layer sugar evenly over rock salt.
- Leave stand covered in refrigerator overnight (at least 8 hours).
- Check every 2 or 3 hours and drain excess liquid.
- (The liquid magically appears as the rock salt draws the liquid out, and sucks the sugar into the meat).
- Remove filets from tray, rinse under cold water and place evenly on smoking racks, skin side down.
- Allow 20 minutes to dry.
- Use electric"cold smoker" (Little Chief), with apple and hickory wood chips.
- Place racks in smoker and close.
- I have an old blanket that is wrapped around smoker if it is too cold outside (less than 50 degrees farenheit).
- Remove ashes and add new wood chips about every 2 hours.
- Smoke for 6 to 9 hours, depending on the thickness of filets.
- Salmon should be a lovely dark orange color and will be flaky when you poke and twist with a fork.
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