![]() When it starts to flake, it’s ready to come off the grill. You’ll notice that a white liquid is starting to seep out on top. On the Weber it only takes about 30 minutes and it’s done. ![]() This method is considered hot smoking salmon you can also cold smoke it at 170-180 degrees but it will take several hours. Place the lid on the grill and set back and let it do the work. Place the fillet on the foil and transfer it to the grill. I try and create a small lip all of the way around the boat. Tear off a piece large enough to hold the fillet and fold it on the edges. When I’m smoking skinless salmon, I use a sheet of aluminum foil folded into a boat. In 10-15 minutes it is ready for the salmon. Add a few chunks of wood to the top and place the cooking rack on the grill. In a charcoal chimney start a dozen or so coals, and when they’re good and hot, place them on top of the unlit coals. Use water, apple juice, or your favorite beer in the pan. A small aluminum pan can be placed in the center of the fire rack to help keep the coals in a pile and hold liquid for added moisture. Place about 20-25 unlit coals on each side of the grill. For smoked salmon I like to use a Weber kettle grill set up for indirect cooking. While the salmon is sitting, start your grill. Let the salmon sit out in room temperature air for 30 minutes until its tacky to the touch. It should be bright pink in color and have a slight firmness to the touch. You’ll immediately notice that the texture of the fish has changed. The dry brine will start to pull moisture out of the fish and allow the other flavors to penetrate the meat trapping them inside.Īfter 3 hours remove the salmon from the refrigerator and rinse the dry brine off under cold water. Place plastic wrap over the dish and place in a refrigerator for 3 hours. Sprinkle the dry brine over the fillet making sure all of the exposed flesh is covered. In a medium size bowl mix together the Smoked Salmon Recipe dry brine: Now place the salmon in a large baking dish skin side down. A pair of needle nose pliers works great for this. Sometimes there are a few bones left in the fillet, so you’ll want to feel along it and remove them. Rinse the fillet thoroughly under cold water and pat dry. Some people prefer to cook it with the skin on because it helps hold the fish together, and it’s easy to remove when the fish is cooked. I’ve cooked it both ways and it makes no difference to the final product. You can buy Salmon with the skin on or off. Start with a 2-3 lb fillet of fresh salmon. Here’s an easy technique for preparing smoked salmon: It has more nutrients and essential fish oils than its farm raised cousins, and it just plain taste better. When it comes to Salmon, you can’t beat Wild Pacific-caught Salmon. If your doctor is after you to cut back on the pork and red meat, he’ll be happy to know that you’re adding some healthy fish to your diet. It’s packed with heart healthy Omega-3 oils that fight cardiovascular disease and improve the health of your heart. Not only is smoked Salmon delicious, but it is also good for you. My recipe and pictures for slow-smoking Salmon on a grill
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