Smoked Wild Alaska Salmon – Make Your Own!
NW & AK Boaters, Try This Chef’s Recipe- Smoked Wild Alaska Salmon! Bristol Bay Alaska is still the largest Salmon Fishery in the world! Have you ever smoked your own wild AK salmon before? If not, it’s time you tried. In the Pacific NW we rarely find ourselves without local smoked salmon in our local grocers, there’s nothing like making it fresh and making it yourself. If you have a smoker that’s being underutilized or just looking to try your hand at smoking your own salmon, there’s never a better time than now to smoke your own fresh, wild salmon.
First and foremost – avoid over-cooking smoked salmon! The biggest mistake most people make in cooking salmon is to over cook it, so remember that the salmon continues to cook after it is removed from the smoker. Resist the temptation to over cook your salmon until it “flakes.” Flaking indicates the salmon is becoming dry and overcooked. If you do not have a good cooking or meat thermometer, it is recommended that you get one.
Ingredients:
2 large salmon fillets
Zest and juice of 2 to 3 fresh limes
1 tablespoon chopped fresh thyme leaves
1 teaspoon coarsely-ground black pepper
1 teaspoon coarse or sea salt
1 to 2 tablespoons extra-virgin olive oil (use relative to size of filets)
Juice of 1 lime for finish
Coarse salt, sea salt, or Fleur de Sel Salt
Brine Formula
2 1/2 tablespoons non-iodized salt for every 1 quart (4 cups) water
- Using approximately 1 quart of water; heat water to just lukewarm. Add salt to the lukewarm water to make the brine; stir until dissolved. Add warm salt water to approximately an additional 4 quarts cold water.
Soak in Brine For 20 Minutes
- Rinse the salmon steaks in cold water. Place salmon, skin side down, in brine at for 20 minutes. Fish needs to be entirely covered.
- After 20 minutes, gently remove salmon from brine and lightly rinse both sides with cold water to remove all traces of salt; gently pat dry with paper towels.
- Let salmon air dry on wire racks for at least 2 hours- this helps create a “pellicle”, which is integral to the smoking process.
Every Smoker is Different, So Follow Instructions Carefully
- Prepare your smoker according to manufacturer’s directions. Any hard wood is fine, but alder or cherry are recommended. Alternatively, you could use these online bbq pellets. They will add bags of flavour to your salmon! Smoker temp should be between 200 and 225 degrees F and not a single F higher.
- The easiest way to help keep the temperature low is to almost close down the vents. Keep the top vents wide open, and use the bottom vents to adjust the temperature. If you have a smoker that doesn’t have any vents, cock the lid of the smoker so there will be a small gap. Find a balance of heat being left out and being retained.
- Do not open or raise the lid of the smoker any more than you absolutely need to, as it reduces the temperature inside every time you do. Monitor your temperature of your smoker during the smoke time.
Foil is Your Friend When You Smoke Meats
- Place salmon fillets skin side down on sheets of aluminum foil and cut the foil around the fillets approximately 1/4-inch bigger for easier grilling and moving. Oil the racks for easier cleaning and less stick, as well.
- Grate the zest from the limes then squeeze the juice. In a small bowl, combine lime zest, lime juice, thyme, pepper, salt and olive oil; stir to mix. Rub the seasoning mix on the salmon fillets; coating them well.
- Place salmon fillets with the aluminum foil on the oiled smoker rack. Smoke until a meat thermometer registers an internal temperature of 140 degrees F. in the thickest part of salmon.
- Cut extra lime in half and squeeze the juice over the cooked salmon fillets. Sprinkle lightly with more coarse salt. Serve salmon either warm, cool, or chilled. If making ahead, cover airtight and refrigerate up to 3 days. You can also freeze the smoked salmon fillets – just freeze in air-tight bags.
Boaters, Try This Smoked Salmon Recipe!
