- Sep 15, 2012
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Well my brother-in-law and his friends went fishing on Lake Champlain the other day, and caught about 8 nice salmon and 4 trout. He was nice enough to give my wife and I a couple of the salmon - already cleaned. Since the weather was perfect and I needed a reason to fire up the kettle I thought why not.
First the salmon fillets:
Now the other one:
Into the brine for 2 hours.
Brine = 1 gal. water, 2 cups kosher salt, 1 cup dark brown sugar, juice from half a lemon, 1 tablespoon each of onion and garlic powder. Let the water reach room temp and mix in all the other ingredients until dissolved. Slice the fish in half, and place them into the brine solution. Put a plate on top of the fish to ensure they stay submerged. Cover the brine in plastic wrap and place it into the fridge for 2 hours.
The salmon reintroduced to water.
Plated and ready for the fridge.
After 2hrs remove fish from the fridge and place on a cooling rack. Pat dry with a paper towel and set the fish on the rack into the fridge to from a pellicle.
Fire up the Kettle, and let it settle in at 250*. I'm using the SNS and left over charcoal from the previous nights chicken for this cook. Toss in a good size hunk of apple wood and a couple of hickory chips for - well just because. Sprinkle the salmon with a couple twists of ground pepper from the mill.
After a few hours the salmon get a nice tan and the meat is good and flakey.
One final shot because it was on the camera:
No plating this meal. The wife and I just picked at the fish while watching a movie. I froze four portions for later eats.
Thanks for taking a look. Oh by the way...I forgot to mention I smoked these with the skin on. Only one skin stuck to the grate and the fish flaked off the skin easily when done.
Chris
First the salmon fillets:
Now the other one:
Into the brine for 2 hours.
Brine = 1 gal. water, 2 cups kosher salt, 1 cup dark brown sugar, juice from half a lemon, 1 tablespoon each of onion and garlic powder. Let the water reach room temp and mix in all the other ingredients until dissolved. Slice the fish in half, and place them into the brine solution. Put a plate on top of the fish to ensure they stay submerged. Cover the brine in plastic wrap and place it into the fridge for 2 hours.
The salmon reintroduced to water.
Plated and ready for the fridge.
After 2hrs remove fish from the fridge and place on a cooling rack. Pat dry with a paper towel and set the fish on the rack into the fridge to from a pellicle.
Fire up the Kettle, and let it settle in at 250*. I'm using the SNS and left over charcoal from the previous nights chicken for this cook. Toss in a good size hunk of apple wood and a couple of hickory chips for - well just because. Sprinkle the salmon with a couple twists of ground pepper from the mill.
After a few hours the salmon get a nice tan and the meat is good and flakey.
One final shot because it was on the camera:
No plating this meal. The wife and I just picked at the fish while watching a movie. I froze four portions for later eats.
Thanks for taking a look. Oh by the way...I forgot to mention I smoked these with the skin on. Only one skin stuck to the grate and the fish flaked off the skin easily when done.
Chris