How do I smoke salmon?
- Thread starter Merlin5
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I have hot smoked salmon once and it was ok I should have taken more time over it as I rushed it a bit. I used a wok although you can use a tall frying pan with a lid to make it work.
it helps if you have a small tray to fit inside it to raise what you want to smoke can get around it, wife bakes a lot of cakes and has a small cupcake cooling thing that I cut to fit in the wok.
You then make an envelope out of tin foil and added about 1/2 cup of smoke wood chips and about a tablespoon of water in the the chips in the envelope and then seal the foil envelope and make a few small holes in the top for the smoke to come out off.
Place in the bottom of a tall frying pan/wok and then heat on a high heat until you can see some smoke coming out of the top and turn the heat to medium put the salmon on the rack inside the wok and out the lid on and adjust the heat to keep the smoke coming.
A bit small price should take about 15 minutes ish
it helps if you have a small tray to fit inside it to raise what you want to smoke can get around it, wife bakes a lot of cakes and has a small cupcake cooling thing that I cut to fit in the wok.
You then make an envelope out of tin foil and added about 1/2 cup of smoke wood chips and about a tablespoon of water in the the chips in the envelope and then seal the foil envelope and make a few small holes in the top for the smoke to come out off.
Place in the bottom of a tall frying pan/wok and then heat on a high heat until you can see some smoke coming out of the top and turn the heat to medium put the salmon on the rack inside the wok and out the lid on and adjust the heat to keep the smoke coming.
A bit small price should take about 15 minutes ish
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.
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.
Soldato
I’ve cold smoked a few sides of salmon since I got a ProQ smoker and I’ve got to say it’s definitely worth doing as it genuinely tastes better than much of the shop bought stuff. The problem is that it’s time consuming as it takes two to three days to do mainly due to the curing and then leaving it to stand so it develops a pellicle. The smoking itself I usually leave for seven hours. Let it cool and vacuum pack and it lasts for ages.
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.
Quartz's quick & dirty Gravelax:
A deep tray.
9" plus or minus of the centre of a side of salmon. You want the widest, thickest piece. As big as you can manage. Size it to place in your tray.
1 pack dill. 2 packs for a really big piece or if you're doing both sides in one go.
4+ spoonfuls of salt, depending upon the size of the piece(s), and a like quantity of sugar.
Mix the salt and sugar. Coat the salmon liberally on all sides. Lay a layer of the mix in the dish.
Chop your dill quite finely and coat the pink side of the salmon with most of it.
Lay the salmon pink side down in the dish and sprinkle more salt & sugar mix and the rest of the dill.
Cover with clingfilm.
Put some weights on top.
Put in fridge and wait 3 days.
After 3 days remove from fridge and clean. Wash off the excess salt, sugar, and dill. Slice thinly horizontally or at a shallow angle and serve. Dill mayo is optional.
There's other stuff you can add to the salt & sugar mix, but that's the basics.
A deep tray.
9" plus or minus of the centre of a side of salmon. You want the widest, thickest piece. As big as you can manage. Size it to place in your tray.
1 pack dill. 2 packs for a really big piece or if you're doing both sides in one go.
4+ spoonfuls of salt, depending upon the size of the piece(s), and a like quantity of sugar.
Mix the salt and sugar. Coat the salmon liberally on all sides. Lay a layer of the mix in the dish.
Chop your dill quite finely and coat the pink side of the salmon with most of it.
Lay the salmon pink side down in the dish and sprinkle more salt & sugar mix and the rest of the dill.
Cover with clingfilm.
Put some weights on top.
Put in fridge and wait 3 days.
After 3 days remove from fridge and clean. Wash off the excess salt, sugar, and dill. Slice thinly horizontally or at a shallow angle and serve. Dill mayo is optional.
There's other stuff you can add to the salt & sugar mix, but that's the basics.
If it sticks, then your non-stick pan has had it! I did some last night, bit of olive oil and it was lovely
Got another for today!