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.
How to Make No smoker "smoked" salmon
- (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.)
- Wash and dry the salmon fillet and place, skin side down, in a shallow non-reactive or glass pan.
- Mix together the smoke powder, salt and sugar and distribute it in a thick layer covering the salmon.
- 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.
- Wrap the whole construction in plastic wrap or tie in a plastic bag and refrigerate for 24 to 36 hours.
- Remove the now cured salmon and rinse off the remaining salt and sugar. Dry with a paper towel and wrap tightly in foil.
- 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.
- 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.