Ingredients
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5
-
5
-
2
-
2
-
-
-
-
-
-
-
-
-
-
-
Directions
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 , The flavor is wonderful used our stovetop smoker that we have so I reduced the smoke time to just 40 minutes per the book that came with our smoker I also use alder instead of the woods mentioned I served this to a sit down dinner for 100 and people were licking the plates clean it went over so well Lots of people were asking for the recipe , Great–easy for my first time use of my smoker! One tip though–don’t go over the standing time too far I ended up leaving mine for about 12 hours, making it too salty for the kids, but great for this salt addict!
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Steps
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1
Done
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Catch, Clean and Filet Salmon (river or Supermarket). |
|
2
Done
|
Leave Skin on One Side of Filets. |
|
3
Done
|
Wash Filets in Cold Water and Lay Out on a Large Plastic Tray (no Metal), Red Side Up! |
|
4
Done
|
Ensure Tray Is at Least as Deep as Salmon Filets. |
|
5
Done
|
Sprinkle Garlic Salt Evenly Over All Filets. |
|
6
Done
|
Generously Coat Meat Side of Each Filet With Rock Salt. |
|
7
Done
|
Layer Sugar Evenly Over Rock Salt. |
|
8
Done
|
Leave Stand Covered in Refrigerator Overnight (at Least 8 Hours). |
|
9
Done
|
Check Every 2 or 3 Hours and Drain Excess Liquid. |
|
10
Done
|
(the Liquid Magically Appears as the Rock Salt Draws the Liquid Out, and Sucks the Sugar Into the Meat). |
|
11
Done
|
Remove Filets from Tray, Rinse Under Cold Water and Place Evenly on Smoking Racks, Skin Side Down. |
|
12
Done
|
Allow 20 Minutes to Dry. |
|
13
Done
|
Use Electric"cold Smoker" (little Chief), With Apple and Hickory Wood Chips. |
|
14
Done
|
Place Racks in Smoker and Close. |
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15
Done
|
I Have an Old Blanket That Is Wrapped Around Smoker If It Is Too Cold Outside (less Than 50 Degrees Farenheit). |
