Recipe
Best Smoked Salmon Youll Ever Taste Recipe
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Chefwithtaste / All my dishes 3 months, 2 weeks ago
Sorry, can't find a picture.
This is really good on crackers or appetizer breads. You can also serve as a main dish. I'll serve with a baked sweet potato topped w/ butter, sugar, and cinnamon.
Prep:20m Cook:700m Servings:6
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 Chefwithtas |
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Fans
Ingredients
- About 8 lbs. salmon
- BRINE:
- 1 c. non-iodized salt
- 1/2 c. brown sugar
- 1 c. white sugar
- 2 qts. water
- 1 sm. bottle crescent seafood seasoning
- 2 to 3 crumbled bay leaves
- 1 tsp. rosemary
- SYRUP:
- 1 bottle white wine
- 2 lbs. brown sugar
Directions
- Cut salmon into squares about 2 to 3 inches thick and 4 inch squares. Marinate 10 to 12 hours in brine solution (make sure all salmon is immersed). Rinse under cold water. Cook 1 bottle of wine and 2 pounds sugar just until sugar dissolves (don't boil). Marinate first in this for 1 hour. Place fish on racks to dry slightly (should have nice coating on it).Smoker temperature should be about 225ish
- Place on racks in smoker and smoke 10 to 12 hours. (8 hours for smaller pieces.) Add smoking chips every hour or 1 1/2 hours (hickory chips are good).
- Note: Put skin side up and smaller pieces on top shelf.
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bluewaterandsand 3 months, 1 week ago said:
Surperb!
jimrug1 2 months ago said:
I like this. It lets the flavor of the salmon come out. I do a similar recipe but want to try the wine and sugar thing... Do you use a dry semi or sweet wine? Great post... jim
chefwithtaste 2 months ago said:
I like to use Kendall Jackson Vintner’s Reserve Chardonnay, or a sweet Kendall Jackson Dessert Wine. Either will make a great coating on the fish. I have found that you really need to let the fish air dry till you really get a good coating before placing on the grill.