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Thursday, December 13, 2007

Work After Work - Smoking Salmon !


Around the holidays, I tend to make a few treats that have become almost traditions around here. Smoked salmon is a versatile treat that can be used in a number of appetizers for the upcoming parties! Yesterday, my vaccuum packed salmon filets were thawed enough to go into the brine/marinate for a 24hr. soak. The marinate consisted of water, brown sugar, sea salt, soy sauce, orange juice, garlic, black pepper, and honey. This flavors the salmon as well as aids in its' preservation. Drained and patted dry, I then place it on an oiled grill grid, skin side down. The smoker is a multi-tasking unit that can use charcoal or propane as a heat source. Propane tonight! It's about 25 degrees outside, and the steady, dependable heat of propane won't worry me as much as charcoal would tonight. The wood I'm using is apple wood chips, held in a pan above the burner, below the water bowl. Water bowl? That holds water(duh!) to keep it a little moist in the smoker during smoking the fish. The grill with the fish on it goes over the water bowl, and is covered by the domed top that makes the smoker a closed unit. There is a temp gauge and a vent on the top to help regulate the heat. 180 degrees F is about right for hot smoking... We're locked and loaded so now I just have to check it every 45 minutes or so, to make sure everything is progressing nicely! The smoking should take about 5-6 hours, so I'll be putzing around here tonight while it gets done!
Some of the ways I use the smoked salmon- 1. Chopped into pieces that can be eaten cold. 2. Mixed with cream cheese and flavorings to make a spread for crackers. 3. Chunks of it warm on toothpicks, served with hot dipping sauces. I'll be posting pictures (I hope!) when it's done- and that will be in about 4-1/2 more hours...

24 comments:

Maddy said...

Sound delicious!
Cheers

This is my calling card or link"Whittereronautism"until blogger comments get themselves sorted out.

Tanya Kristine said...

jesus that looks heavenly. me love salmon. i'll bet your doggie was nearby too!

Sornie said...

I have to ask if there are other kinds of fish that work well smoked. As far as using my smoker, during its first year it was just chicken and pork roasts so I have to expand my horizons.

buffalodickdy said...

maddy- It's about an hour away from being done, and it's coming out really well!
tanya kristine- The Airedale is ALWAYS nearby- it's like someone throwing a saw horse in front of you all day long.....
sornie- In your neck of the woods- salmon, trout, whitefish, chubs, sturgeon. I have even smoked blue gill fillets on aluminum foil with pin holes poked in the foil to allow smoke through...

Mona said...

Thank you for posting this Recipe!

I do not know how to cook fish and my husband and son love it, so they eat it outside. I will try cooking with that recipe for them!

doggybloggy said...

whooooo hoooo that looks great....me loves me some salmon...

Dana said...

You're killing me! First the soups, now the smoked salmon?? Having grown up in Seattle, this is yet another staple in my diet. I am so jealous!

Nancy said...

Apple wood chips, huh? Really? wow! that really sounds good. Can you see me drooling?

So where did you learn to BBQ like that?

I'm clueless in that domaine...

Odat said...

Sounds like a lot of work...
(Believe it or not, I don't like salmon).
Peace

pinknest said...

do you have your own vacuum-packer?

pinknest said...
This comment has been removed by the author.
buffalodickdy said...

Mona- Good to hear from you! You could broil, bake, or grill this salmon after marinating if you'd rather not smoke it. Just be sure to add a little oil or butter first!
Dog- I used store bought frozen vac-packed, and the only difference was virtually no oil was in the fish. Tasty, but no oil- which meant no glaze on finished fish...
dana- Sockeye is my personal favorite- but here it's seasonal and expensive...
nance- applewood smoke gives fish or poultry a sweet flavor I wouldn't use on pork or beef. I was taught by books, and practice!
odat- It is alot of work! Fresh salmon is in my top 5 favorite fish to eat. I love meals that feature fish!
Pink- Absolutely!

Casdok said...

Yum! Love salmon!

Real Live Lesbian said...

Mmm mmm...mix mine with cream cheese and herbs! I'll bring the crackers!

Too bad you're married....

Akelamalu said...

I love smoked salmon, especially on scrambled eggs. Mmmmm yummy.

doggybloggy said...

big bummer on the lack of oil-oil is what makes good salmon great but since the smoking process(you did say hot smoke right?)dries it anyway and you are using this to mix it sounds fantastic to me....I have been thinking of this salmon all day long......

Gene Bach said...

You gonna just tease us or are you going to invite us over? How do we get to your house again? LOL!

Sounds great by the way.

Paul Champagne said...

I can almost smell the salmon

Anndi said...

That's it... I'm coming over!

Mel said...

Not a big smoked salmon fan but it looks good anyway :)

buffalodickdy said...

casdok- This is hot smoked- firmer and smokier than cold smoked!
R.L.L.- I make a spread with cream cheese, minced onion, Tiger sauce, and this salmon that is pretty tasty..
Ake- I had a smoked trout omlette once, and the flavor combo is wrong for me....
DogB- It's really firm, but not overly dry, and the flavor is more suble than when it has a little oil in it..
gene- bring the ducks with you...
paul- It's about the least "fishy" smoked salmon I think I've ever made!
anndi- Well have to try it with rice :)
mel- Finished product is alot more brown, but not burned...

Jeff B said...

Hey, have you ever used a Treager? If you're not familliar with them, it's a electric wood pellet smoker/bbq that produces some of the best smoked foods I've ever had. I've had mine for about two years now and absolutely love it. Next up on it will be baby back ribs. YUM!

Roger said...

Man that looks like some good stuff!

Lynda said...

Mmmmmm....sounds good! I want some!