Brine Recipe:
Brine Formula: 2 1/2 tablespoons plain salt (without iodine) to 1 cup water.
Rinse the salmon steaks in cold water.
Prepare a salt-water brine of 2 1/2
tablespoons plain salt for each 1 cup of water: Using approximately 1 quart of water; heat
water to just lukewarm. Add salt to the lukewarm water to make the brine; stir until dissolved. Add warm salt water to approximately 4
quarts cold water (I use my sink as a bowl for this step).
Place salmon, skin side down,
in brine at for 20 minutes (make sure the fish is entirely covered by the brine).
After 20 minutes, gently remove salmon from brine and lightly rinse both sides with
cold water to remove all traces of salt; gently pat dry with paper towels.
Let salmon air
dry on wire racks for at least 2 hours (this causes a "pellicle" - a tacky glaze
on the fish to form. This indicates that it is ready for the smoking process).
Prepare your smoker according to manufacturer's directions:
I have an
Electric Smoker
(see photo on the left),
and I like to use either alder or cherry wood (any hard wood will work
just fine). Smoking temperature of your smoker should
be between 200 to 225 degrees F. (no higher).
The easiest way to help keep the temperature
low, is to almost close down the vents. Keep the top vents wide open, and
use the bottom vents to adjust the temperature.
If you have a smoker that doesn't have any vents,
Cock the lid of the smoker so there will be a small gap (keep the gap
small enough to maintain the correct smoker temperature, while large
enough to allow adequate airflow).
Do not open or raise the lid of the smoker any more than
you absolutely need to (it reduces the temperature inside every time you do). Monitor your
temperature of your smoker during the smoke time.
If you are interested in checking out different
types of
Smokers, and maybe purchasing one, check out
What's Cooking
America's Kitchen Store.
Smoking the Salmon:
Place salmon fillets (skin side down) on sheets of aluminum foil and cut the foil
around the fillets approximately 1/4-inch bigger (this keeps the fillets from sticking to
the racks in the smoker). I also spray the racks with vegetable oil spray (makes for easier
cleaning).
Grate the zest from the limes then squeeze the juice. In a small bowl, combine lime
zest, lime juice, thyme (or other herbs), pepper, salt and olive oil; stir to mix. Rub the
seasoning mix on the salmon fillets; coating them well.
Place salmon fillets
(with the aluminum foil) on the oiled smoker rack. Smoke until a
meat thermometer
registers an
internal temperature
of 140 degrees F. in thickest part of salmon (salmon
will be slightly opaque in thickest part).
Avoid Over Cooking Smoked Salmon!
Remember the salmon continues to cook after it
is removed from the smoker (you don't want an overcooked and dried out salmon. I prefer a moist salmon
and not dried out.) Remove salmon fillets from smoker. The biggest mistake
most people make in cooking salmon is to over cook it. Resist the
temptation to over cook your salmon until it "flakes." Flaking indicates the
salmon is becoming dry and overcooked.
NOTE: If you do not have a good
cooking or meat thermometer, please purchase one and use it for cooking
all your meats and fish! You will not be sorry!
 This
is the type of cooking and meat thermometer that I prefer and
use in my cooking. I get many readers
asking what cooking/meat thermometer that I prefer and use in my
cooking and baking. I, personally, use the
Thermapen Thermometer
shown in the photo on the right. Originally designed
for professional users, the
Super-Fast Thermapen
Thermometer is used by
chefs all over the world. To learn more about this excellent
thermometer and to also purchase one (if you desire), just click
on the underlined:
Thermapen Thermometer.
|
Cut extra lime in half and squeeze
the juice over the cooked salmon fillets. Sprinkle lightly with
more coarse salt. Serve salmon either warm, cool, or chilled (refrigerate until ready to
serve). If making ahead, cover airtight and refrigerate up to 3 days.
I also freeze the smoked salmon fillets. Just freeze in air-tight bags.
Makes 4 to 6 servings (depending on size
of salmon filet).
