no smoker "smoked" salmon

How To Make no smoker "smoked" salmon

• Step 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.)
• Step 2
  Wash and dry the salmon fillet and place, skin side down, in a shallow non-reactive or glass pan.
• Step 3
  Mix together the smoke powder, salt and sugar and distribute it in a thick layer covering the salmon.
• Step 4
  Place 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.
• Step 5
  Wrap the whole construction in plastic wrap or tie in a plastic bag and refrigerate for 24 to 36 hours.
• Step 6
  Remove the now cured salmon and rinse off the remaining salt and sugar. Dry with a paper towel and wrap tightly in foil.
• Step 7
  Place 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.
• Step 8
  Let 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.
• Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!