SALMON, COLD SMOKED & SERVED HOT!
We prefer a very light smoke, so we have a quick-process of smoking after about a 70 minute brine on salmon. Check “smoking simplified – cold smoking.”
2 quarts water
- 16 ounces soy sauce
- 1 cup brown sugar (light)
- 1/4 cup sea salt
- 4-6 ounce portions of salmon filets, block cut, bones removedzz
To Smoke and Cook:
1-2 cups dry hard wood chips (cherry, hickory, apple, etc)
- Salt, pepper, coriander--to taste
- Blackberry ketchup (if desired)
Combine water, soy, sugar and salt in zip locking baggie. Mix to dissolve. Place salmon filets into brine and close top of back, first removing air. Place onto pan and refrigerate 70 minutes, no more. Remove fish and pat dry.
Prepare smoker pan using desired dry wood chips on bottom under cooking rack. Place salmon onto rack. Place over heated outdoor grill, or on high heat indoors. When chips begin to smoke, cover pan tightly and start timing for 2 minutes. Turn off heat–walk outdoors if not already outside, and time for 2 additional minutes before removing cover. Remove salmon and place onto clean plate and refrigerate uncovered until needed, or at least for 30 minutes to allow bitter wood resins to dissipate. When ready to cook, pan-sear and finish in the oven.
To cook, pan-sear in per-heated fry pan or indoor grill or griddle with small amount of grape seed oil or other high smoke point oil. Over high heat, add salmon for about 2 minutes or until starts to caramelize and lifts out of pan without tearing. Place seared side up on cookie sheet and bake in 400ºF oven for 5-7 minutes. Always check in 5–looking for the salmon to be about 140ºF in the center and starting to flake when thin side is lightly pressed together. Fish will continue to “carry-over cook” about 5 more degrees. Season to taste and serve.