salmon, is there anything better? We all know everyone has their
"secret" recipe, but in reality most are quite similar
with just a few variations. Almost always salt, sugar and some spices
are common ingredients. I used to use a liquid brine, but in the
last few years I was introduced to a dry recipe called "Salmon
Candy". It has by far created the best smoked salmon coming
out of my home and doesn't last long once friends and co-workers
know I have some in the fridge.
ingredients needed for "Salmon Candy" are:
n Onion Powder
n Garlic Powder
great recipe is available on Salmon
you can see, there a quite a few ingredients involved which not
only takes up space in the pantry, but also requires measuring and
mixing the ingredients.
This is my technique
for preparing the fish for the smoker:
the fish skin side down in a glass, plastic or non-metallic
container. I used my wife's Pampered Chef marinating containers,
which are now designated specifically for smoking fish.
sprinkle "NorthWest Salmon Candy" to the flesh of
another layer of salmon and repeat. Some people prefer to place
the fish flesh to flesh and skin to skin. I too have found this
to be a good method and generally follow this rule although
not all the time and I haven't noticed a difference.
the container and place in the refrigerator
the container upside down (if the container allows for this)
after 24 hours. If you can't flip it, take the fish and rotate
the fish from bottom to top. You'll notice a lot of juice forming,
this is normal.
another 24 hours take out and gently rinse and place on paper
towels. Do not rinse ALL the product off, just the excess.
towel dried for 1/2 an hour, it's ready to load the smoker.
after 12 hours
after being rinsed
are a whole different subject, but they'll all do the job. Smoking
times and heat will vary depending on the smoker and if you've had
good success using your smoker a certain way I'd stick to it.
used a Bradley smoker with a combination of Alder and Hickory "pucks".
cold smoked the salmon @
degrees for 2 hours
160 degrees for 2 hours
180 degrees for 2 hours
Then finally 200 degrees for 1 hour to finish it off.
turned out delicious!