Citrus Rubbed Salmon

Discussion in 'Fish' started by richoso1, Jun 1, 2008.

  1. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Rubbed a salmon fillet with a new rub I put together just for this smoke. I then foiled it and let it setup in the fridge for 3 hrs. I unwrapped it and gave a coating of reg. olive oil, rewrapped it and put it back in the fridge till the next morning.

    Citrus Rub:
    1 part sea salt
    1 part fresh ground mixed peppercorns (white, green, black)
    1-1/2 parts powdered honey
    ½ part lemon zest
    ½ part orange zest

    Using the top rack with the GOSM at it’s lowest setting (cabinet in the sun) it pegged at 225º, using cherry wood I smoked the salmon until internal temp hit 155º.
    Side Note: In the future I would use 1 part each of the lemon and orange zest. Also noted that there was not much of a smoke ring.
  2. rivet

    rivet Master of the Pit OTBS Member

    Well Dang! How did it taste?? Looks very nice and your recipe sounds good too. My wife and I are currently in an experiment with salmon. I have dried orange and lemon peel (not sure which to use yet), fresh lime-basil leaf and I'm going to mix with panko flour and ground almonds to give it a crust. What do you think? If you want some of the dried peel, let me know via PM and I'll send ya some.
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Rivet, it has a light smoke flavor and the spices were not overwhelming. Gloria and her mom really liked it, and they don't usually eat salmon, unless it's smoked. I have the orange and lemon dried peel, I use them in marinades and pestos. Your recipe sounds like a winner, let us know how it came out. Good luck and good smokin'.
  4. supervman

    supervman Smoking Fanatic

    Rivet -
    What's your process for drying the peel?
  5. rivet

    rivet Master of the Pit OTBS Member

    I don't dry it. I buy it in the store (Target), its really good and fresh. Sorry if I misled you on that. If you have trouble finding some, let me know and I can square you away. As far as the recipe goes, (its a work-in-progress) I think I'm going to have to soak them a bit before incorporating it in the coating since the granules are turning out to be a bit crunchier than I had in mind.
  6. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Don't know how I missed this rich! Looks great!! [​IMG]
  7. I use a similar recipie but use orange marmalde instead of whole orange, and add balsamic vinegar, brown sugar, and a shot of Patron. mmmmmm good.

    "borrowed" the recipie from outback restaurant.

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