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Twill10's Cold Smoked Salmon Recipe

Ingredients

How to make it

  • This is the way I use to do it 15 years ago.
  • I always used indirect smoking and the temp in the smoker stayed between 110 and 112 degrees . How you do this : if you have a smoke box on the side of your smoker, just build a very small fire from wood shavings in the smoke box. I used hickory shavings. Some people choose cedar planks. whatever your choice is . If you don't have a smoke box make a small fire in the corner of your grill in the bottom ,a very small fire. A few wet shavings added to your fire will make more smoke and help control your heat, if you need them. I didn't brine the Salmon , I used the binning ingredients and after mixing well, I let them sit on top of the salmon overnight, covered, but be sure to carefully wash and dry all of the brining ingredients from the salmon before putting in your smoker. Have your smoker ready and I use to smoke the salmon about 10 to 15 minutes. at between110 and 112 degrees, If you like it smoked longer that is your choice, just make sure the salmon stays cool to the touch on top with the skin side down no need to turn over the salmon while smoking in the smoker. I used King or some call it Chinook salmon in whole filets making sure all the pin bones are removed. After smoking the salmon let it cool and wrap in foil or clear wrap.
  • It will keep for 3 days in the refrigerator I served it sliced on the bias very thin. On a plate 3 or 4 slices served as an appetizer with about a TBSP of each chopped : onion,whole capers and chopped hard boiled egg. Half a lemon. Then put the bread on the plate in shingles, either toasted slices of a baguette or toast points..
  • About 3 each. A few dill sprigs would also add to the presentation.
  • the above courtesy of TWILL10

Reviews & Comments 4

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  • twill10 8 years ago
    Thanks for the bookmarks and comments
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  • twill10 8 years ago
    I have thought about trying another type of fish, but haven't tried it yet. Maybe a red snapper would work or maybe a mild white fish? Tuna could work, but the spices may get in the way.
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  • elgourmand2 8 years ago
    I love this. Yep, I'd smoke it longer but it's a great recipe. Wish I could make it. Only frozen Salmon here and it just isn't up to par. Also, it goes for about US$20.00 a pound. Thanks for making my mouth water and bringing back fond memories. A few things I can't get around and decent Salmon and Cod are two of them. RJ
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The Cook

twill10 Cape Girardeau, MO

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