Flexible Smoked Salmon
- whole salmon filet.
- olive oil
- teriyaki sauce
- 2-4 pinch
- salt and pepper
- 2 tsp
- of each of your spices. i use chilli powder (because i like it a bit spicy), cumin, smoked paprika, ground ginger, basil, essence of emeril, whatever else you want to throw in there honestly.
- to taste dash(es)
- sage, rubbed or fresh chopped.
- 2 Tbsp
- 1/2 c
- brown sugar
FOR THE MARINADE
FOR THE RUB
How to Make Flexible Smoked Salmon
- 1Remove the bones from the salmon filet. I actually had to go to the emergency room, because I had a bone caught in my throat and could not get it out. As I was leaving the emergency room, someone else came in with the same problem, but luckily not from my salmon. Now, I remove the bones on most of any fish I catch and eat.
- 2Using a cookie sheet (as a sturdy base), I create an aluminum foil "plate" about the size of the salmon, that has sides higher than the thickness of the salmon filet. I use the cookie sheet under the plate, which will help keep the filet level while it marinades, and all of the rub will soak into the salmon. If you don't use the cookie sheet---you will have a mess in your fridge.
- 3With the Filet on the "plate" that I have made out of aluminum foil, I drizzle the Teriyaki sauce then the Olive oil, and let it stand for 5 minutes while I mix the rub. At this point I usually also sprinkle with Salt and Pepper.
- 4Combine the rest of the ingredients for the rub. The rub is VERY flexible. Use the ingredients and amounts you like. I just added what I think I usually add, but I eyeball everything for the most part. I also like it with a bit more of the garlic, so I add more of that. Once I have all the rub ingredients in a bowl, I mix it with my fingers, or lightly with a fork and rub it all over the fish. Then I let it marinate over night in the fridge. The minimum I let it marinate is 3 hours, overnight is best. Everything will become a goopey soppy mess on the top of the fish.
- 5Place in the smoker for no more than 3 hours (depending on the temperature outside) at 180-220 Degrees. I prefer the more sweeter, nutty or fruity woods, like Apple, or Pecan, but my favorite is Maple. In my opinion, using hickory or Muskeet just ruins the taste of the fish and makes it too bitter. The fish is usually completely cooked in about an hour and a half at 220, but it really finishes nicely when cooked low and slow for a longer time.
- 7This is one of the salads I made with the Smoked Salmon. There are avocados, Spinach, Field Greens, Craisins, some goat cheese, and Candied Walnuts. However you like your salad. Dressings make a difference. You can use your favorite, but I recommend a Champagne Vinaigrette, but I've also done a sour apple balsamic, and a strawberry balsamic that were also pretty good.