Smoked Salmon
(Recipe modified from original at http://www.virtualweberbullet.com/salmon1.html)Dry Rub Recipe
- Buy a 3-4 pound fresh and wild King or Sockeye salmon fillet. Farm raised salmon will result in an inferior final product.
- Remove the scales and leave the skin intact.
- Remove the pin bones using needle-nosed pliers. Pull toward the head-end of the fillet for best results.
- Make the Dry Rub recipe below. Place the salmon flesh-side up on a non-reactive platter or in a glass baking dish. Pour all of the rub over the salmon and spread it evenly over the surface, about 1/4" thick.
- Refrigerate the salmon for 2-3 hours.
- Rinse the fillet thoroughly under cold running water to remove all the salt and sugar. Pat all surfaces dry with paper towels. You'll notice that the fillet now has a more intense color.
- Place the fillet flesh-side up on a clean platter or sheet pan and let it dry until tacky, about 30 minutes. This tackiness is known as "pellicle". It is the result of water-soluble proteins drawn to the surface of the fish by the rub that dry to create a sticky layer. This layer prevents moisture loss and attracts and holds smoke particles during cooking.
- Fold a piece of heavy duty aluminum foil in half to make a sling slightly larger than the salmon fillet. Spray the foil with non-stick cooking spray and place the salmon flesh-side up (skin side down) on the foil.
- Make the Finishing Rub recipe below. Apply a moderate amount of this sweet rub (about twice as much as if you were seasoning a steak) of the Finishing Rub to the filet.
- Place sprigs of fresh dill on top of the fillet (one package is more than enough).
- Slice a lemon and lay the slices on top of the dill.
- Follow the cooking instructions below
- After cooking, make sure and remove the dill and lemon slices prior to slicing.
Mix all ingredients thoroughly.
- 1 cup light brown sugar, packed
- 1 cup non-iodized table salt
- 3 tablespoons granulated garlic powder
- 3 tablespoons granulated onion
- 1 tablespoon dried dill weed
- 1 tablespoon dried savory
- 2 teaspoons dried tarragon
Finishing Rub RecipeMix all ingredients thoroughly.
- 1/4 cup light brown sugar, packed
- 1 tablespoon granulated garlic powder
- 1 tablespoon granulated onion
- 1 teaspoon dried savory
- 1 teaspoon dried tarragon
Cooking Instructions
- Choose a mild smoke wood like alder, apple, or cherry.
- Cook the fillet at 225-250F to a final internal temperature of 140-155F. Use an instant-read thermometer to monitor the internal temperature in the thickest part of the fillet.
- There is no need to turn or baste the salmon during cooking.
- Remove the fillet from the cooker when it is about 5F below your desired final internal temperature. Cover loosely with aluminum foil and let rest for 5-10 minutes to allow the residual heat to finish cooking the salmon.
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