Smoked Salmon

[The Big Pig]

Smoked Salmon

(Recipe modified from original at http://www.virtualweberbullet.com/salmon1.html)

1. Buy a 3-4 pound fresh and wild King or Sockeye salmon fillet. Farm raised salmon will result in an inferior final product.
2. Remove the scales and leave the skin intact.
3. Remove the pin bones using needle-nosed pliers. Pull toward the head-end of the fillet for best results.
4. 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.
5. Refrigerate the salmon for 2-3 hours.
6. 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.
7. 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.
8. 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.
9. 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.
10. Place sprigs of fresh dill on top of the fillet (one package is more than enough).
11. Slice a lemon and lay the slices on top of the dill.
12. Follow the cooking instructions below
13. After cooking, make sure and remove the dill and lemon slices prior to slicing.

Dry Rub Recipe

• 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

Mix all ingredients thoroughly.


Finishing Rub Recipe

• 1/4 cup light brown sugar, packed
• 1 tablespoon granulated garlic powder
• 1 tablespoon granulated onion
• 1 teaspoon dried savory
• 1 teaspoon dried tarragon

Mix all ingredients thoroughly.


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.

[BrooklynQ]

How'd that do in competition?

[The Big Pig]

Very well. It's one of our best and most consistent entries. The one pictured took 1st place earlier this year in a 51 team contest.

[killerhogs]

What is your average cooking time with this method?

[reshog]

What is your average cooking time with this method?

Based on the link to the virtualweberbullet site it should take roughly 1.5 hours of cook time.

Salmon looks great!

[The Big Pig]

What is your average cooking time with this method?

For contests, I generally use sockeye if I can find it fresh. The sockeye fillets are quite thin and I can usually get them done in 45 minutes.

[reshog]

For contests, I generally use sockeye if I can find it fresh. The sockeye fillets are quite thin and I can usually get them done in 45 minutes.

Thanks for the clarification...I'm going to give this a try sometime.

[jminion]

That recipe looks fimiular. ;)
It has placed well for years.

[Finney]

Uh-oh... The Cardog is marking his turf. LOL

Now if we could just get the recipe for your wife's Tarter Sauce. :D

[jminion]

She still won't give it to me, true love. LOL