Two Smoked Salmon recipes
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Posted on Tuesday Mar 8, 2011 at 3:59 PM  
Originally posted by Goober

3/9/11 to 3/15/11 Aldi's Grocery Stores is having a sale on Wild Caught Salmon filets, $3.69 lb.
That's absolutely dirt cheap, and Salmon is the healthiest fish you can eat.
Using this recipe shared with me by Native Alaskans while I was in Alaska.
Time for brining is 2 hours per pound of filet in a plastic, ceramic or glass bowl, and placed in the refrigerator. Never use metal or wood. Rearrange the filets occasionally for equal brining.
* 1 gallon room temp. water
* 2 cups non-iodized salt
* 1 cup brown sugar
* 1/3 cup lemn juice
* 1 tablespoon minced garlic or 1 tablespoon garlic powder
*1 tablespoon onion powder
*1 tablespoon allspice sifted into water
*2 tablespoons white pepper

Once brined, set out to air dry for about one hour until the filets develop a thin glaze called the pellicle is formed on the fish.
The pellicle aids in the development of the color and flavor as the fish is smoking. It also helps keep in the juices and retain the firm texture as it is smoked.
Salmon is an oily fish, and can be smoked way longer than white fish.
I smoke mine in a Weber smoker, at approximately 190 degrees.
1-2 pounds of Salmon, smoke 2 hours.
2-4 pounds of Salmon, smoke 2 and 1/2 to 3 hours.
Salmon is done when it flakes easily while pressing it lightly with a fork or knife. For larger pieces, when temperature reaches 140 degrees.
This recipe will give you a new appreciation for Salmon.

If you want a quick and easy Salmon recipe without the wait to brine, here's another tasty method to try.
Mix together in a plastic bowl
1/3 cup sweet and spicy mustard
1/3 cup soy sauce
1/2 cup brown sugar
2 tablespoons water
2 tablesppons olive oil
Cover and coat Salmon with the above.
Grill at approximately 190 degrees until flaky when pressed with a fork.

Originally posted by Lil Mermaid

I got another recipe from alaska.

1/2 cup butter
1/2 cup brown sugar
1/4 cup soy sauce
1 T lemon juice
Melt butter, add remaining ingredients. Heat to simmer.
Marinate salmon for 1/2 -1 hour. Smoke or grill 4-5 minutes on each side while basting.

Another note I tried this with some hybrids and it tasted very good.

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Posted on Tuesday Mar 8, 2011 at 4:09 PM  
prolly need to fix the "12 tablespoons" of white pepper
Posted on Tuesday Mar 8, 2011 at 4:11 PM  
Fixed Goober's typo. 12 tblspoons to 2 of white pepper.
Posted on Tuesday Mar 8, 2011 at 4:50 PM  
I did forget that part, didn't I? Thanks Danny.
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