Cold Smoked And Grilled Salmon Recipe

• overnight to make
• Serves 4

The Salmon: Fresh salmon and previously frozen salmon are not equals when it comes to cold smoking salmon. Freezing actually benefits the cold smoked salmon in a couple of ways. •Freezing Ruptures Cell Membranes •Freezing Kills Parasites As the salmon freezes, the liquid in the cells expands, causing the cell walls to rupture. Read more When thawed, liquid drains readily from the flesh, meaning there's less water for the brine to remove. Freezing also kill parasites. One week at minus ten degrees Fahrenheit kills parasites that would otherwise survive brining and cold smoking. To be safe, deep-freeze cold smoked salmon that has been prepared from fresh, never frozen fish. Choosing Your Salmon There are many types of salmon to choose from. King, coho, sockeye, chum and Atlantic are some of the commonly available salmons. For help in picking the best salmon out at the store, take a look at Buying Salmon. You'll learn that different salmons have different levels of oil (and flavor) in their flesh. There are also tips on how to pick out the freshest salmon for your smoker. Buying Salmon When buying salmon for smoking, you need to know that the type of salmon you get, its freshness, and its oil content all will affect the final flavor and texture of the smoked fish. The oil content, the texture, and the firmness of the flesh varies from species to species, so when buying salmon, knowing these differences will enable you to create the perfect smoked salmon! Atlantic salmon Most Atlantic salmon you'll see is farm raised in ocean pens or cages. These salmon are on a special diet designed to enhance the oil content and the color of the flesh. Canada, Chile, and the United Kingdom are major producers of pen raised Atlantic salmon. The flesh of Atlantic salmon is pale to bright orange in color. The moderately firm and oily flesh is mildly flavored. Chinook salmon Chinook salmon also goes by the name King salmon, and is the largest of the salmons, at times reaching sixty pounds and more! The flesh of this salmon is rich and buttery because of the high oil content, and has a delicate texture. King is also one of the most flavorful of the salmons. The flesh is usually a deep red color. Sockeye salmon Also known as red salmon and blueback salmon, this fish is second to the King in oiliness and flavor. Prized in Japan, a high percentage of these fish are exported to that market. Like King salmon, sockeye usually has a deep red flesh and has a very good flavor. The flesh is somewhat firmer than that of the King salmon. Coho salmon Coho salmon are also called Silver salmon. Even though the oil content of this fish is lower than that of the King or the Sockeye salmon, it still has a very good flavor. The flesh is medium-firm and is can be dark reddish-orange to pale orange in color. Pink salmon These salmon are named for the pink color of their flesh. You'll also find them called humpbacks or humpy salmon, names given for another visual feature of this fish. This salmon has a low to moderate oil content and a light rosy pink colored flesh. The flavor is light and delicate with a tender texture. This salmon is one of the most abundant of all the salmons, so the price is usually reasonable. Chum Salmon This salmon has several aliases… Silverbrite salmon and Keta salmon are two common names. A third is Dog salmon, due to the large teeth this fish grows during the spawn. Chum salmon has a flesh that is variable in quality, usually pale in color, and coarse and firm in texture. This one is less flavorful than the others. It has the lowest oil content of all the salmons. Pacific Salmon Pacific salmon is a generic term and can include any of the salmons other than the Atlantic salmon. When you're buying salmon, and see Pacific salmon in the seafood case, ask the fish monger to tell you which type it is so you'll know the flavor and texture characteristics of the fish, and how it would be best prepared. Health Benefits Of Salmon Many people are buying salmon for the health benefits provided by including the oily fish in their diets. The salmon flesh is rich with oils that contain Omega 3 fatty acids. Omega-3's are required in the diet, and are touted as having great health promoting properties. Canned salmon that contains the softened bones of the fish is a great source of natural calcium. The pressure cooking process renders the bones soft and edible, and easy for the human body to absorb. Salmon is a also a rich source of B vitamins and high quality protein. Buy The Best Salmon With this salmon knowledge, you'll be able to make an informed decision when buying salmon for your smoker. See less

• salmon
• spices
• grill
• nothing specific