Asian style smoked salmon

[Stickbowcrafter]

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.



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.



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.



-Brian

[Stickbowcrafter]

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...



-Brian

[MoSmoke]

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

[Stickbowcrafter]

Not sure Mo, I'll let you know. They're smokin' as we speak  ;D

-Brian

[Stickbowcrafter]

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

[MoSmoke]

Thanks Brian.
I can't wait to try the recipe.

MoSmoke

[Habanero Smoker]

This recipe looks like another keeper. My to do list keeps expanding.

[Mr Walleye]

There we go again!

I'm at work and droolin' all over the keyboard again!  :D  ;D

Looks great Brian! Thanks for sharing!

Mike

[LilSmoker]

That looks really tasty Brian, i'll definately be giving it a try, thanks for sharing the recipe  ;)

LilSmoker

[NePaSmoKer]

Brian that looks fantastic.

nepas

[Arcs_n_Sparks]

Very nice looking........

Arcs_n_Sparks

[Consiglieri]

.... Amen.  Please pass the salmon.

Looks great, and looks like you had  a good deal of fun bringing the meal to the table.  Cheers!

[manxman]

This 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.  >:( :-[

[Habanero Smoker]

This 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. :'(

[3rensho]

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