Easy Smoked Salmon

[disco]

The Woman of My Dreams (WOMD) wanted some salmon and picked up a nice little piece of wild salmon just a perfect size for us two. The problem is I am still not fully recovered from some medical problems and was feeling lazy. Normally, I would consider a bit more effort, Indian Candy, poaching in court bouillon, etc. I am ashamed to say I went lazy.

I just sprinkled some lemon dill seasoning mix over the fish and put it in the Bradley for 1 hour 20 minutes at 95 C (200F) with maple smoke. I brushed it with a mixture of butter and maple syrup and gave it 10 minutes more. I gave it a final brush.

I am embarrassed to post such a simple smoke but it was tasty!

The Verdict

The salmon didn't have the deep smoke taste of a long colder smoke but it had nice smoke flavour. The smoke and the maple syrup gave a taste reminiscent of cold smoked salmon and we did enjoy it.

Disco

 

[BigW.]

Nothing wrong with that!

 

[Gonna Smoke]

Looking good disco!! I have recently come into a LARGE quantity of salmon and wondering how I will cook it all. Just added another recipe to the list...

 

[SmokinEdge]

Nothing wrong with that salmon from here. Most of the time we keep salmon simple. Salt dry brine, sometimes substitute TQ, then pepper garlic and usually lime or lemon juice and let it roll.

 

[sandyut]

Looks and sounds great! Nothing wrong with going easy. Not every cook needs to be complicated.

 

[JLinza]

Looks great. Between work, kids sports and everything else, simple and easy is a must for us most nights.

 

[forktender]

The Woman of My Dreams (WOMD) wanted some salmon and picked up a nice little piece of wild salmon just a perfect size for us two. The problem is I am still not fully recovered from some medical problems and was feeling lazy. Normally, I would consider a bit more effort, Indian Candy, poaching in court bouillon, etc. I am ashamed to say I went lazy.

I just sprinkled some lemon dill seasoning mix over the fish and put it in the Bradley for 1 hour 20 minutes at 95 C (200F) with maple smoke. I brushed it with a mixture of butter and maple syrup and gave it 10 minutes more. I gave it a final brush.

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I am embarrassed to post such a simple smoke but it was tasty!

The Verdict

The salmon didn't have the deep smoke taste of a long colder smoke but it had nice smoke flavour. The smoke and the maple syrup gave a taste reminiscent of cold smoked salmon and we did enjoy it.

Disco

Disco, if you want to make the finish product more visually appealing for your (WOMD), brine your salmon first then fan dry it or leave it uncovered in the refer overnight so it forms a nice tacky pellicle. Then smoke it at a lower temp say 150* for 30 minutes, then ramp up the heat to 200* this will help the fish from forming that white albumin layer, which is mainly only a visual thing.