Fridge & Pantry: Smoked Salmon
Since the salmon are running and can be found fresh on the docks and at markets throughout B.C., it seems like the best time of year to pass on this recipe. We just returned from a great trip home to Terrace, B.C. (yes, Vancouverites, that’s past Hope) where we fished the Skeena River and caught some delicious sockeye. More on the stunning scenery on the Skeena (shown above) and around Terrace in another post…for the time being, we were intent on getting the sockeye fileted and brined, and into our dad’s smoker. Since first learning this recipe years ago from our dad, the great Murman, he has had to replace his Big Chief smoker. Certainly not the most p.c. name of smoker, but it produced spectacular smoked salmon for years…and learning on this new one was certainly not the same. At any rate, find a corner of your yard or deck in the city where you can safely put a smoker or barter for some real estate in a friend’s yard as we’re doing in exchange for some smoked salmon and you’re set. Murman’s recipe is meant to be enjoyed and tweaked as you make it your own – so keep us posted with your variations!
Ingredients
delicious, fresh salmon 1 cup brown sugar* 1/4 cup coarse salt 1/4 cup soy sauce 1/4 cup thai red chili sauce** several large grinds of black pepper
*In order to make the essential core of the brine, you must keep a 4:1 ratio (brown sugar to salt). As long as you keep that in mind, you can built out this recipe to accommodate as much fish as you are lucky enough to have!
**Siracha or sambal oelek would work as well if you would like a spicier brine or were trying to be somewhat mindful of the additional sugar going into this brine.
Cut the salmon into filets according to the size you choose. We like to use filets that are about 10″ in length, with the width depending on the size of your catch!
Mix the brine together. Place the salmon filets side by side in a glass casserole dish and layer the brine overtop. Layer any remaining filets on top and coat them with the brine, ensuring that no salmon remains uncoated. Leave the salmon covered in the fridge overnight in the brine. Preheat your Big Chief smoker at 150 degrees. Rinse off the brine, then pat the salmon dry with a paper towel or clean towel. Smoke the salmon for 4-6 hours at 150 degrees, then increase the temperature to 200 degrees and smoke the salmon for two hours. Remove carefully – and enjoy! To have the salmon keep, use a vacuum sealer to contain each individual filet and store them in the fridge. While this photo below does not do our gorgeous smoked salmon justice, the vacuum sealed package does keep away the hordes while we try to ration our last few filets before our next visit!
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