How to Smoke Salmon + How-To Video
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5
How to Smoke Salmon + How-To Video
Description
How to Smoke Salmon + How-To Video covers essential steps for smoking salmon, starting with brining for 8 hours to season and firm the fish. After drying to form a sticky pellicle, the salmon is cut into manageable pieces and placed on a smoking rack to prevent sticking. The salmon is then smoked on a gas grill or smoker with alder wood chips and water in a tray, maintaining a low temperature to gently cook and infuse smoke flavor thoroughly.
The slow smoking process enhances the salmon's flavor and texture while ensuring it remains moist. Smoking for 4 to 6 hours depending on the fish's size helps the salmon reach the USDA recommended 145°F internal temperature, ensuring safety and ideal doneness.
This smoked salmon can be served as a main component in many dishes or enjoyed on its own. The recipe includes recommendations for managing smoke flow using aluminum foil when a pellicle is not fully developed. The technique requires some preparation and monitoring but results in a distinctly flavored smoked fish.
Notes suggest ensuring a well-developed pellicle is vital, which can be done by air drying in front of a fan or in the refrigerator. Wood chips should be placed strategically on or near the heat source to maximize smoke production. This recipe provides practical tips for smoking salmon with common household equipment.
Ingredients
- 3 lb salmon brined (See Note 1, skin-on
Instructions
- After brining for 8 hours remove salmon from brine solution, shake off excess and place salmon on a rack to drain (See Note 1).
- Transfer to a parchment-lined baking sheet in front of a fan or in a well ventilated area to dry and develop a pellicle (shiny, tacky skin). Alternatively, leave salmon uncovered in the refrigerator to create a pellicle. (See Note 2)
- Cut the salmon filet horizontally into thirds for easier handling and transfer pieces to a smoking rack sprayed with oil to prevent sticking. Note: If the filet doesn't have a pellicle, place the brined salmon on aluminum foil about the size of the fish to keep the smoke moving around the fish.
Gas Grill/Smoker (w/wood chips)
- Add 1 inch of water to the water tray (or follow directions for your smoker). Add alder wood chips to internal smoker box (see Note 3) and smoke salmon for 4-6 hours, depending on thickness and size, fish should have an internal temperature of 145°F. On my gas grill I start the temp at 100°F for 2 hours, then 140°F for 2 hours and finally 175°F for the final 1.5-2 hours. Feel free to baste with the brine mixture each time you bump up the heat if you like. Smoke until fish reaches an internal temperature of 145°F.
Pellet Smoker
- On a pellet smoker grill: because my Traeger pellet grill/smoker doesn't go lower than 165°F, I smoke for 4.5-5 hours (depending on thickness and size) and it comes out beautifully. Most filets I use are 3/4" to 1-inch in height in thickest part. As with everything, times may vary, so check periodically. Smoke until fish reaches an internal temperature of 145°F. Feel free to baste with brine mixture each time you bump up the heat if you like.
- After removing smoked salmon from the smoker, allow it to rest on a cooling rack for an hour. Serve immediately or cool slightly, then refrigerate until ready to serve. Refrigerate wrapped in plastic wrap or a container and use within 8-10 days or freeze.
Notes
- Brining for 8 hours seasons the salmon and firms its texture for smoking.
- Develop a pellicle by drying the salmon uncovered for several hours; this sticky surface helps smoke adhere better.
- Use alder wood chips for a mild smoke flavor, placing them in a smoker box or foil container on the hottest part of the grill.
- Maintain a smoking temperature around 100°F to 145°F until the salmon reaches an internal temperature of 145°F.
- If the salmon lacks a pellicle, place it on foil to allow smoke circulation around the fish.
Nutrition Information
Show DetailsNutrition Facts
Serving: 10people
Amount Per Serving
Calories 159 kcal
% Daily Value*
| Serving | 102g | |
| Calories | 159kcal | 8% |
| Protein | 25g | 50% |
| Fat | 6g | 9% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 3g | 15% |
| Cholesterol | 31mg | 10% |
| Sodium | 1067mg | 44% |
| Potassium | 238mg | 5% |
| Vitamin A | 118IU | 2% |
| Calcium | 15mg | 2% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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