No smoker "smoked" salmon
This recipe starts with the methods used to make gravlax but then bakes the fish to remove any eating-raw-fish worries. The result is salty and smoky but still moist like a good home-smoked fish.
It's great with cream cheese on a bagel, in a sour cream chip dip, on a salad or pasta or just with finely sliced onions and a few capers as a fancy appetizer.
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- 1 lb
- salmon fillet, thawed or frozen.
- 2 tsp
- hickory smoke powder
- 2 Tbsp
- sea salt (not iodized)
- 2 Tbsp
- dark brown sugar
1(If you do not have access to hickory smoke powder, use smoked salt and or liquid smoke plus salt. Hickory smoke powder is available from www.myspicesage.com and other online vendors.)
2Wash and dry the salmon fillet and place, skin side down, in a shallow non-reactive or glass pan.
3Mix together the smoke powder, salt and sugar and distribute it in a thick layer covering the salmon.
4Place some plastic wrap directly on the salmon and weight the salmon. I used pieces of quarry tile covered with foil. You can use anything heavy for this, e.g. a heavy can on a board, rocks, anything.
5Wrap the whole construction in plastic wrap or tie in a plastic bag and refrigerate for 24 to 36 hours.
6Remove the now cured salmon and rinse off the remaining salt and sugar. Dry with a paper towel and wrap tightly in foil.
7Place the foil wrapped salmon in a baking dish and place in a 300F oven. Bake about 20 minutes, checking with a thermometer to make sure the salmon has reached 160F in the center.
8Let cool in the foil and refrigerate. At this point it is ready for use. It will keep for several days refrigerated. I haven't tried freezing it yet.