(http://img.photobucket.com/albums/v85/halbleib/AK6.jpg) (http://img.photobucket.com/albums/v85/halbleib/AK8.jpg)
Just recently returned from a fresh salmon gathering trip in Alaska. Went to visit a friend of mine and we spent a few days catching silver (coho) and pink (humpback [pictured above]) salmon.
During my stay, my friend's wife set out an interesting looking plate of smoked salmon. I'm not a huge fan of the traditionally thin smoked salmon so the deliciously colored chunks of meat in front of me got my attention. One taste and I knew I had to have this recipe. The flesh was firm but not dried out or tough. The flavor was amazing.
Hers were made from silver salmon bellies but I saved the bellies from my fish for after my experimentation. I took a regular silver salmon filet and cut it into approximately 1" strips, leaving the skin on.
(http://img.photobucket.com/albums/v85/halbleib/salmon.jpg)
I was told there are no measurements but the marinade is simple: soy sauce, brown sugar and diced fresh ginger. I used enough soy sauce to fill a bowl I thought was big enough to hold the amount of strips I had. I dumped in some brown sugar, maybe a cup at most. And then I peeled and diced a small piece of fresh ginger.
(http://img.photobucket.com/albums/v85/halbleib/salmon2.jpg)
I let the salmon sit in the marinade in the fridge overnight. I removed the salmon from the marinade and placed on paper towels to dry. I used another paper towel to dry the tops as well. I placed the salmon on a window ledge to speed up drying and pellicle formation. In between, I got the OBS ready with 2 hours worth of Alder pucks.
(http://img.photobucket.com/albums/v85/halbleib/salmon3.jpg)
-Brian
I have a digital temperature switch installed on my OBS so I set the temp for 130 and, as mentioned above, 6 Alder pucks loaded and smoking. I even remembered to spray the grate with cooking spray! I will monitor the progress and hopefully end up with the same quality product that I tasted in Alaska. Will keep you posted...
(http://img.photobucket.com/albums/v85/halbleib/salmon4.jpg)
-Brian
It looks and sounds great.
Can't wait to hear the results.
How long do you think it will be in the smoker after the 2 hour initial smoke?
MoSmoke
Not sure Mo, I'll let you know. They're smokin' as we speak ;D
-Brian
(http://img.photobucket.com/albums/v85/halbleib/salmon5.jpg)
Mmm, perfect. Identical the the ones I had at my buddy's. I REALLY like this recipe.
Mo, just about 4 hours total. I raised the temp to 150 the last two hours after the two hour smoke.
-Brian
Thanks Brian.
I can't wait to try the recipe.
MoSmoke
This recipe looks like another keeper. My to do list keeps expanding.
There we go again!
I'm at work and droolin' all over the keyboard again! :D ;D
Looks great Brian! Thanks for sharing!
Mike
That looks really tasty Brian, i'll definately be giving it a try, thanks for sharing the recipe ;)
LilSmoker (http://i149.photobucket.com/albums/s62/Gitster59/Tip-Hat.gif)
Brian that looks fantastic.
nepas
Very nice looking........
Arcs_n_Sparks
.... Amen. Please pass the salmon.
Looks great, and looks like you had a good deal of fun bringing the meal to the table. Cheers!
QuoteThis recipe looks like another keeper. My to do list keeps expanding.
My list expands faster than I can smoke, particularly as I have just moved house and have little time to get the smoker set up at the moment. The new house needs a LOT of work on it... smoking will have the take a back seat for a while. >:( :-[
Quote from: manxman on August 30, 2007, 01:12:54 AM
QuoteThis recipe looks like another keeper. My to do list keeps expanding.
My list expands faster than I can smoke, particularly as I have just moved house and have little time to get the smoker set up at the moment. The new house needs a LOT of work on it... smoking will have the take a back seat for a while. >:( :-[
I know how that is. A year ago I went through very lengthy renovations. I had to pack the BS away for 8 months, and took another 2 months after unpacking to start smoking again. :'(
The salmon looks really good. I use those same basic ingredients too but also chuck in a good slug of mirin as well as a pinch of garlic. Takes it in a teriyaki direction. Works well for grilled flank steak too.
Tom
QuoteI know how that is. A year ago I went through very lengthy renovations. I had to pack the BS away for 8 months, and took another 2 months after unpacking to start smoking again.
Yes, I fear that will be me to some extent!! >:(
Plan a couple of smokes if at all possible and the asian style salmon may well be one of them. Also have a lot of whitefish to cold smoke.
On the plus side I have a contact who builds wooden sheds and outbuildings for a living and he is keen to design and build a purpose built home for my smoker so it is not all bad news! ;)
Nice photos of the catch. TBO, I've really never seen salmon before the heads were gone and not already in fillet's. :) Thanks for the brine recipe.
Wow, looks and sounds great. A must do for me. Just as I finish one new recipe another pops up. Nope, I'm not complaining. ;)
I'm with Mr. Walleye. I'm drooling all over my keyboard here at work.
My veggy lasagna just seems so ho hum right now.
On a positive note, this veggy lasagna today gives me the green light to pick up a nice Pork Butte from the butcher this afternoon for an overnight smoke tomorrow and pulled pork sandwiches on Saturday. Giddy Up!
Quote from: Carter on August 30, 2007, 10:29:09 AM
On a positive note, this veggy lasagna today gives me the green light to pick up a nice Pork Butte from the butcher this afternoon for an overnight smoke tomorrow and pulled pork sandwiches on Saturday. Giddy Up!
Carter.... There's always gotta be a payoff! ;D
Mike
Thanks for the compliments everyone. It's great when you come across a simple recipe that works great. Let me know how it works out for you. Between my family and friends, that little test batch didn't last long. I prepared 3 times as much early this morning and plan to put it in the smoker this evening or tomorrow morning.
-Brian