How do I smoke salmon?

Merlin5 · 20 Dec 2019 at 17:38

I just made a mistake. I wanted smoke salmon to put on beigels with cream cheese.

Because it's expensive buying wafer thin sliced pre-packed smoked salmon I decided to buy 200g of salmon fillet from the fishmonger at Tesco. And then I was going to slice it thin.

But I got home and realised it's not smoked. It's got the skin on one side and obviously needs curing. Can anyone tell me an easy way to smoke it and is there any way I can do it without taking hours and hours? Also how long can uncooked salmon stay in the fridge?

Merlin5 · 20 Dec 2019 at 19:12

Yeah, very true.

I think I'll probably cook it instead. Grill or bake and for how long? And I've seen that it's best to season it an hour before cooking to absorb moisture and reduce it sticking.

Merlin5 · 20 Dec 2019 at 19:26

Gray2233 said:
Depends on the outcome you want.

Grilling is a good/quick option, do you have a Foreman style grill? I've found they work quite well.

I've even steamed salmon before and had great results, but it really depends on what you intend to do.

Thanks. Well, I'm looking for the healthiest option I suppose. No I don't have a Foreman style grill, I've got a built in electric grill element in my oven. I've been filleting and grilling mackerel which is very easy and tasty. I spread a little olive oil on bacofoil, heat the oil up and then put the seasoned mackerel on skin side down for about 3 minutes and turn it over and crisp up the skin for about a minute. Can I do salmon the same way, season it an hour before and then grill it on foil for a few minutes?

Merlin5 · 20 Dec 2019 at 19:58

Gray2233 said:
You could.

Honestly I love the taste of just salmon, I might be the odd one out here. Do you have a steamer, even just an on hob type thing? I often cook salmon in that way with no seasoning or basic seasoning from fresh. It tastes great, have it with a good salad or broken up (you can do it by hand, it's very tender and easy to break down) for a pasta dish or something, very healthy to do that way too. If you do grill it in foil the oil isn't really necessary imo, although doing so might result in more flavour.

Yes, I just bought a stainless steel colander yesterday for the purpose of steaming over a few inches of water in the saucepan, I could do it in that Will it need turning and how long would you recommend steaming it for?

Merlin5 · 20 Dec 2019 at 21:32

Gray2233 said:
Lid on and just leave it to cook, you wont need to turn it. Salmon is a lovely fish in that regard as when it's cooked you can easily tell by the colour. Some wrap it in foil but I don't find it necessary. Not sure if a colander would work.

I'd pick up something like this, it's similar to what I use: https://www.amazon.co.uk/Tower-Esse...s=hob+steamer&qid=1576873161&s=kitchen&sr=1-4

Very handy for veg and some fish/meat, if you're into healthy cooking I'd say a steamer is a must.

Actually, I've also got an Ikea unfolding steamer insert that I've been using for veg, like the one in this video, although she must have removed the centre post. Do you find the skin is nice enough to eat without being crispy?
https://www.youtube.com/watch?v=zTb51nWt9Os

Merlin5 · 20 Dec 2019 at 21:53

Thanks guys. I'd love to add a load of butter, but health wise, the butter would possibly make it less healthy than pan frying the fish.

Aldi, yes, I nearly went there today as I noticed the price is good. Next time!

.

Merlin5 · 20 Dec 2019 at 22:33

Thanks Gray. That pan looks excellent. Hmm, maybe my Ikea 365+ pan might get away with using no oil.
I watched a video where the guy puts a circle of greaseproof paper in the frying pan because he said it means needing much less oil and so he only put in a drizzle of olive oil and then the salmon.

Merlin5 · 22 Dec 2019 at 04:35

Well I decided to pan fry it in a few drizzles of olive oil on greaseproof paper and it was delicious. Could have eaten twice as much. The crispy skin was lovely. Accompanied by brown basmati with petit pois, steamed red cabbage and Tzatziki.

I wish salmon was as cheap as the mackerel I buy, I'd eat it almost every day. But it's £12/kg compared to £3/kg.

Merlin5 · 4 Jan 2020 at 19:04

SeatIbiza said:
Why the greaseproof paper - that's odd!? Especially as that looks like a non stick pan...

Yes, probably didn't need it. But in this video he used it saying that less oil is needed and it guarantees the fish won't stick so I thought I'd try it.