Post by noboundaries on Aug 17, 2013 13:22:05 GMT -5
Generally my family does not eat fish, but we will every once in a while. Salmon is our favorite when we do eat it. Years ago on a family vacation in southern Oregon we found molasses cured smoked salmon. It was incredibly delicious! Unfortunately it was also something like $30/lb!!!! We've never been back to the area and we've been unable to duplicate that flavor........until now!
When I was firing up my Smokenator for the first time it was after work. Yes, it was a test run but I wasn't about to waste the opportunity to smoke something even if it was a test! I needed something that would smoke up relatively quick and Salmon fit the bill. I picked the least expensive Salmon fillets at the local grocery, Atlantic salmon for $9.99/lb. Got two fillets that were about $8 each.
The recipe I made up on the spot after getting the Smokenator going.
Ingredients
2 Salmon fillets, a little less than a lb each.
1 cup brown sugar, lightly packed
1/2 cup soy sauce
2 tbs olive oil
2 tbs kosher salt
Directions:
Put two pieces of heavy duty aluminum foil on a plate, one on top of the other. Form up the sides into a boat to keep the liquids from dripping away.
Put 1/4 cup each of the brown sugar spread out where the salmon fillets will rest.
Lightly oil the skin side of the salmon and lay each fillet on the bed of brown sugar.
Split the soy sauce between each fillet, spreading it around and into the flesh with your fingers.
Then do the same with the remaining olive oil (honestly I don't measure, I just pour).
Sprinkle 1 Tbs kosher salt on each fillet, use less if you like.
Then sprinkle the remaining brown sugar over the top of the fillet, pressing into the flesh with your fingers.
Let the salmon rest and the brown sugar start to dissolve while the Smokenator is coming up to temperature. I loaded two chunks of mesquite wood for the smoke. Salmon goes good with a strong smoke flavor.
At 230 degrees F load the fish still in the heavy duty aluminum foil boat on the food grill, boat and all.
Smoke for two hours keeping the temp between 230 and 245.
Remove and serve.
OMG! It was like eating smoked salmon candy! The sweet mixed with the salt mixed with the mesquite was off the charts delicious. We've eaten a lot of salmon over the years, but my wife and I agreed this was the best salmon we'd ever eaten.
When I was firing up my Smokenator for the first time it was after work. Yes, it was a test run but I wasn't about to waste the opportunity to smoke something even if it was a test! I needed something that would smoke up relatively quick and Salmon fit the bill. I picked the least expensive Salmon fillets at the local grocery, Atlantic salmon for $9.99/lb. Got two fillets that were about $8 each.
The recipe I made up on the spot after getting the Smokenator going.
Ingredients
2 Salmon fillets, a little less than a lb each.
1 cup brown sugar, lightly packed
1/2 cup soy sauce
2 tbs olive oil
2 tbs kosher salt
Directions:
Put two pieces of heavy duty aluminum foil on a plate, one on top of the other. Form up the sides into a boat to keep the liquids from dripping away.
Put 1/4 cup each of the brown sugar spread out where the salmon fillets will rest.
Lightly oil the skin side of the salmon and lay each fillet on the bed of brown sugar.
Split the soy sauce between each fillet, spreading it around and into the flesh with your fingers.
Then do the same with the remaining olive oil (honestly I don't measure, I just pour).
Sprinkle 1 Tbs kosher salt on each fillet, use less if you like.
Then sprinkle the remaining brown sugar over the top of the fillet, pressing into the flesh with your fingers.
Let the salmon rest and the brown sugar start to dissolve while the Smokenator is coming up to temperature. I loaded two chunks of mesquite wood for the smoke. Salmon goes good with a strong smoke flavor.
At 230 degrees F load the fish still in the heavy duty aluminum foil boat on the food grill, boat and all.
Smoke for two hours keeping the temp between 230 and 245.
Remove and serve.
OMG! It was like eating smoked salmon candy! The sweet mixed with the salt mixed with the mesquite was off the charts delicious. We've eaten a lot of salmon over the years, but my wife and I agreed this was the best salmon we'd ever eaten.
