Amazing Smoked Salmon!
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- Опубліковано 21 вер 2024
- This is an incredibly easy recipe to execute, but something that will definitely impress anyone you are serving. The method to this salmon is to dry brine it for a number of hours, which will essentially cure the salmon. This gives the salmon a very similar texture and taste which you would get from a sashimi served at a sushi restaurant. We will take it a step further and smoke it, at very low temperature, to give it an added taste, depth and aroma only a Green Mountain Grill can provide! Hope you enjoy!
Recipe and video below:
Ingredients:Brine: 2 cups light brown sugar, 1/3 cup of kosher salt, 2 TBSP of fresh cracked pepper corns6-7 salmon filets, about 4 ounce each, skin on or skinless is fine
Prep Directions:Mix all the brine ingredients well with a whisk or forkPlace a layer of the brine into a foil pan or baking dishPlace the salmon skin down (if it isn't skinless) into the brineCover the salmon well, as seen in the video, until everything is coveredCover the pan with plastic wrap or foilRefrigerate the pan for 8-10 hoursRinse the salmon well and place on a rack for cookingPat the salmon dry
Smoking Directions:Place the rack of salmon onto the GMG smoker, before turning it onTurn the GMG on. This will put a good amount of smoke into the salmonOnce warmed to 150 degrees (about 15 minutes), raise the temperature to 175 degreesSmoke for 3 hoursRemove and eat immediately or cool and keep in the fridge for up to a week (probably longer, but a week is safe.
Enjoy!
I've been using this recipe since I saw this, several years now. Make it all the time, thanks again 👌
Awesome, thank you so much for the kind words!!!
I just came to see how many people commented on why not to use a metal pan. Carry On!
Did this today, misted every half hour with lemon juice/ water mix, was excellent, thanks!
Awesome! Thank you!!!
I make my smoked salmon exactly how you do and it is delicious. Thank you for making this video on how to make smoked salmon.
So glad you enjoyed!!! Cheers.
Clear, concise, informative, great presentation, thanks!
Thank you!!! Let me know if you ever have questions!!
Should have let dry for a couple hours to form the pellicle.
Nice and simple !
Great recipe looks amazing maybe you could show cutting into the fillets to show us what the smoke did in your future videos And maybe talk about the wood used love your work please keep it up
All great suggestions! Thank you!!!! I will definitely do that next time.
FYI - I’m using GMG Gold blend pellets for this cook.
Great looking recipe. The last dry brine I tried was way to salty. Making this today. I'll also be using my GMG Daniel Boone.
Yea. Try like 4 hours and see what you think.
Up the time from there.
This recipe is absolutely 💯. I dont know why this video doesn't have more likes/loves!!! Fabulous taste! I added some cayenne for more of bit that I like but overall this recipe is the 💣. This is a must try! Holy FK its goooood! Thank you for making life better!!! 👍😊👍👊👍😊
Ha ha ha. Thank you! It’s one we use often at our house. Simple, but darn good.
LOVE MY GMG Davy Crockett. Smoking me some salmon as I type this! One hour at 160 & then I'll bump it up to 175 until my probe says 160 & off the grill it will come!
This recipe is missing a critical step - the formation of the pellicle. At that high of a temp some of the slbumin squeezed out of his fish - probably could have avoided that by letting it dry for 2-4 hours to create a pellicle aka moisture shield. Ah well.
💯 Absolutely. The only way to do it!
Nice video! I just smoked some salmon, but I glazed mine with honey bourbon. Do you ever glaze yours?
Hello! Thanks for watching! Yes, I have done that often as well. Honey anything is a great choice!
Looks pretty pretty pretty good!!!!
Thank you!
I highly suggest NOT Using an aluminum pan as there may be a reactive action between the salt and aluminum
🤣
I made it and it turned out great.
Awesome!!!! Thanks for watching!!!
Cant wait to try it! Can I ask what kind of wood you used?
Gold Blend!
I’m going to try this one for sure.
Enjoy!!!! Let me know if you have questions.
That seems like a lot of sugar to me. Does it end up tasting kind of sweet? I am totally clueless on how to smoke salmon but we love it. The price is so high in the stores, even Costco. I'd love to do it ourselves. Thank you for this video.
Hi, sorry for the delay!! There is a sweetness to it, but the salt and smoke and sweetness are really balanced. It’s not over powering, IMO.
A tip for your videos! Peel apart or partially consume the food you make. It’d really enrich your videos with the experience
Thanks! And thanks for watching!!
Wao seems delicious
Sockeye salmon, (reds), cost $17lb at costco in Anchorage alaska
What smoke float chip did you use
For you temperature could you be a little more specific as not everyone watching this are in the US
Hi Matt. Question for you. Is this the same type of smoked salmon you'd find ordered from alaska and shipped to you (and eaten cold fresh out of the air tight sealed container?) Or is this just a smoked salmon that you serve for dinner and as leftovers. I'm looking to do the option a. am new to smoking everything (and eager to learn anything i can).
Hi! This is absolutely something you could vacuum package and eat cold. I do it all the time. I make extra and store it that way. I haven’t tried freezing it, but it’s fine for me after a week in the fridge. It never lasts longer than that. :)
Doing this on my GMG this weekend, looks awesome!
Awesome!!!! Enjoy!!!
Excellent recipe try a little orange juice in it
Great suggestion! Thanks!!!
What kind of wood did you use? Maple? Applewood?
I use GMG Gold Belnd
I brined my salmon and when I pulled them out they where hard. Is that ok or did I brine it to long
It should be OK, I have had this happen before as well..sometimes the fish just takes more of the salt a cures more than anticipated. Could be a number of factors, but it should be OK.
There is another video I watched. Very similar technique. He did mention that it will be firm/hard after the curing.
Would this work with skinless fillets?
Absolutely! Just use enough non stick spray or some oil.
How to I prevent salmon from being too sweet? I brined for 12 hours
If it was too sweet for you, you can cut back the brown sugar or even go with a white table sugar and a smaller amount. You could also try 8hrs and see if that’s more to your taste.
Can you store the smoked salmon?
It will keep in the fridge for a few days, I’m not sure I would keep it much longer than that, but it may be possible. We usually eat it up same day!
Over cooked should pull at 140
You dont wait for the fish to get tacky first?
I’m guessing no, since I’m not sure what you mean?
@@MattFrampton after rinsing brine you let it set a few hours and the fish will get a tacky feel to them then you put them into the smoker. It has s name i just cant remember it now.
@@richardwilfong5216 PELLICLE
sprry they look extremely dry. but thanks for the vid.
Salmon and other high fat fish would be mushy if you didn't brine them to draw most of the moisture out. Dry Salmon is 100 times better than wet mushy salmon. If you had both side by side, you'd agree.
No pellicle
i thought aluminum wasent good for brining
I’ve heard that often and it probably isn’t the best choice to use, but I’ve had no issues myself. I have used foil pans for overnight storage of my seasoned and injected or brined food and BBQ for years. If something is happening, I couldn’t tell you what it is.
Also, I mainly do this because I’m working from my trailer in quantity and disposal is much easier than cleaning.
No money shot = thumbs down
Ahaha - fair!!!
Looks dry .
Thank you for watching! Happy New Year.