Brine salmon before smoking it.
Smoked king salmon is often considered a gourmet food, commanding high prices in restaurants. "Primarily, it's used for special occasions," says Jean Lamontagne, vice president of marketing for True North Salmon. You can brine and smoke this fish home, however, and its preparation is relatively simple. Some commercially-available smoked salmon might be initially cured with ingredients like maple syrup or Cajun or Asian spices. It may also be smoked for as long as two days before being packaged for sale. You can obtain a similar result using your kitchen and backyard grill; the entire process requires approximately 8 hours.
Instructions
1. Cut the salmon into chunks approximately 1 inch thick, but do not remove the skin. Remove any bones or bone pieces.
2. Prepare at least 1 gallon of brine, the minimum amount needed for a suitable mix of spices and water. Combine the sugars, salt and water in a plastic bowl, making certain that the sugar is dissolved. Add red pepper flakes and garlic to taste, if desired. Place the brine in the refrigerator to cool. Use 3 lbs. of brine for each pound of salmon. One gallon is the equivalent of 8 lbs.
3. Place the salmon in the brine, meat side down, and make sure it is submerged. Cover the bowl with plastic wrap, set it in the refrigerator and allow it to marinate for at least 2 hours.
4. Remove the salmon from the bowl and rinse off any excess salt. Lay the strips of fish on the unlit grill and allow them to dry for 2 hours. The brine will glaze on the salmon, creating a sticky coating known as a pellicle. While the salmon is drying, soak the alder or applewood chips in water for at least 1 hour.
5. Remove the fish from the grill surface and light the charcoal in the smoker's firebox. Allow the coals to burn down, then cover them with a layer of soaked alder or applewood chips. Arrange the salmon on the grill surface, close the lid, and smoke for 3 to 4 hours at approximately 175 degrees. Add wood chunks as necessary to keep a constant flow of smoke over and around the fish.
Tags: alder applewood, alder applewood chips, applewood chips, grill surface
