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How To Select, Buy, and Cook FishMeat and Fish Internal Temperature Cooking Chart More of Linda's delicious Fish and Seafood Recipes.Click here to learn the interesting story of Pacific Salmon .Avoid Over Cooking Smoked Salmon!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.Salmon is fully cooked when the color turns from translucent to opaque (usually white). The U.S. food and Drug Administration (FDA) suggest cooking to an Internal Temperature of 145 degrees F. Question:
How long can we
keep salmon that has been smoked? If we
vacuum seal it, will it store longer?
Thanks for your help. - Yvonne
Answer:
I vacuum seal my
smoked salmon and put it into the
freezer all the time. It keeps
wonderfully! After I thaw it out, I
usually sprinkle some additional lime
juice over it.
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Smoked Salmon Every time I make this smoked salmon and serve it, I get raves! For best results you will need a proper smoker/cooker that has a water tray for moisture. The smoking method I use is called "hot smoking." I vary the ingredients used every time I make it by using whatever herbs are available (sometimes none), and substituting lemons for limes. In other words, I use whatever I have available at the time I'm ready to do the smoking. Be creative! More of Linda's great Salmon Recipes and also How To Select, Buy, and Cook Fish. Don't forget to check out my Outdoor Smoked Salmon Dinner Menu which includes this wonderful Smoked Salmon. How To Smoke Salmon
2 large
salmon fillets
1 teaspoon coarse or sea salt** 1 to 2 tablespoons extra-virgin olive oil (depending on size of fillets) Juice of 1 lime for finish Coarse salt, sea salt, or Fleur de Sel Salt* * I use whatever fresh herbs that I have at the moment. I've also used lavender and it was great! ** The Fleur de Sel Salt is fabulous on the salmon.
Rinse the salmon steaks in cold water. Prepare a salt-water brine of 2 1/2 tablespoons plain salt to 1 cup of water. Using approximately 1 quart of water; heat water to just lukewarm. Add salt to the lukewarm water and 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.
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.
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). 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!
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Brine Formula: 2 1/2 tablespoons plain salt (without iodine) to 1 cup water.
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).
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). 
