Before you can smoke them, you have to catch them.
Mr.T’s Smoked Salmon
Salmon has always been one of my favorite items to smoke. All types of salmon have been in my smokers at one time or another. From the Kings and hard to find Sable Fish or Black Cod to the small Blue Backs always in search of that one recipe and technique that people would crave for. After over 25 years of smoking salmon, the following has become my go-to method.
My favorite salmon to smoke is the Sockeye. Its deep red color and texture seem to do well canned or kept in fridge. Although the Kings and Sable have a wonderful flavor the Sockeye is well accepted and more economical.
You will find that I do not get deeply into the specifics, science or safety issues of curing. It is your responsibility to make your food safe. In order to adjust the salinity while ensuring my brines are within the safe zone for extended storage and consistent results I use a salometer like the following.
Question: Should I use fresh or frozen salmon?
Answer: I prefer frozen with this particular recipe as the ice crystals formed in the fish while frozen seem to aid in the brine absorption after thawing.
Question: Should I get salmon with or without the skin?
Answer: The salmon with the skin on works best. The fish has a tendency to fall apart more readily without the skin.
How long do you brine?
Answer: Some will tell you that 30 minutes to 2 hours will be sufficient. The shorter time is fine if you are going to cold smoke for sushi, but that would be another thread. I brine from 16 to 24 hours in the refrigerator depending on the size of fish mostly for convenience, but I find the texture is more firm with the longer brine.
Question: Does it go into the smoker after coming out of the brine?
Answer: No. Give it a quick rinse and pat dry. Place on a wire rack and allow to air dry until a pellicle has formed on the entire surface. This will take two or more hours depending on the humidity in your area. A fan blowing across the fish will aid in the time needed to form the pellicle. The pellicle will cause your fish or meat to have a shiny surface which will assist in the smoke retention and also will help retain the fat in the fish.
Question: What are the cream colored blotches I see on some smoked salmon?
Answer: That would be fat that has seeped through the pellicle. No harm in eating it but for cosmetic purposes you may want to scrape it off after the fish has cooled.
Question: Should I hot or cold smoke?
Answer: Hot smoke for the ready to eat. Cold smoke for sushi or if it is to be canned, again that would be another thread.
Question: How long do you smoke?
Answer: It’s not the length of time but the desired temperature we are looking for. Smoke at 200°F - 93°C to a minimum internal temp of 145°F - 63°C in the thickest piece for a period of 30 minutes minimum (FDA,2001). Cooking temp may be lowered once fish has reached 145°F - 63°C. Store at a temperature of 38°F - 3°C or less ( FDA,2001).
Question: What kind of wood should I use?
Answer: Any of the light woods will work well. The preferred wood I use is Alder.
Question: How much wood should I use for one fillet?
Answer: It’s always been my opinion that the smoker doesn’t know how much it’s holding. I use Approx. 3 oz. full or not.
Question: What will the end result be and how can I use it?
Answer: The salmon will be moist, neither dry nor juicy. It is not intended to be served as a main course. It's intended to be used as a finger food eaten alone or as a snack on crackers and creamed cheese or as a mouse. It also has endless uses as an appetizer. Will definitely be a hit at any potluck. Try different appetizer recipes and enjoy. It can easily be packed in a saddle bag or backpack and taken into the mountains. WARNING: Grizzly bears like both fresh and smoked salmon.
Question: Would you share your brine recipe?
Answer: Yes and I would be proud if you used it, and then let me know the results.
Mr. T’s Smoked Salmon Brine
½ cup canning, Kosher salt or Tender Quick (preferred), 3.0 oz. by weight.
½ tsp. Paprika
1 ½ tsp. freshly ground black pepper
1 ½ tsp. cayenne
1 quart water
1 Tbs. garlic powder
2 cups brown sugar
4 bay leaves
Sal. 54% @ 60°F - 15.6°C salt and water only
Sal. 84% @ 60°F - 15.6°C all ingredients combined
Combine all ingredients and stir until sugar has dissolved.
Place fish in a nonreactive container with brine and completely cover, then refrigerate. A zip bag works well at this point. If using a bag I overhaul or move the fish around two or three times during the brining period.
History. Looking for a smoked cured salmon recipe and technique that was delicious yet uncomplicated took me decades and dozens of test to develop. As I was getting close to what I was looking for, small tweaks were made on each consecutive test. The result being a very irresistible product.
The following are some of the tweaks that were made after getting close to what was desired.
1. Brine. I wanted a brine that would actually cure the salmon yet impart a very good flavor.
2. Species of salmon. Many different species were used including farm raised and wild caught. The most used, considering cost and convenience was the Sockeye.
3. Brining time. I was looking for a brine that would cure the salmon yet be able to take long periods without affecting the taste, mainly for convenience. The longer brining time results in a firm product that helps in forming a pellicle and aids in keeping the salmon from cracking. By limiting the cracking, less fat comes to the surface.
4. Pellicle formation. Test included different times, refrigeration and room temperature with and without a fan.
5. Skin on, skin off. As the skin helps hold the salmon together, I wanted the flesh to easily peel away from the skin.
6. Cooking times and temps. Many were made here until the desired moisture and firmness was found.
7. Woods. Many different species of woods were used. Alder works best for us.
In order to get the very best result, use Tender Quick in the brine, brine overnight, ensure you have a good pellicle, cook/smoke at 200°F - 93°C and do not let the salmon go above 145°F - 63°C at any time. Any deviation will result in a less than desired result.
When I smoke / cook salmon, the salmon is placed in a cold smoker (Cookshack 066) set at 200°. The 200° temperature setting ensures the wood begins to smoke as the smoker begins to warm. When the fish internal temp reaches 140°, (usually within 45 minutes) the smoker automatically goes to a 140° hold temperature. During this time, the carryover temp will take the fish to 145° for the desired 30-minute rest.
That’s it. Any questions just ask. Have fun and enjoy.
Mr.T's Hot Smoked Salmon
Sliced in Half
Cut Into Sections
Air dried until pellicle formed
Ready for Packaging
Edited by Mr T 59874 - 4/26/15 at 10:29am