Smoking Salmon at home has got be one of most satisfying cooking experiences I can think of. It’s very rewarding, quite effortless and very impressive.
Because of the high fat content of the fish, it holds up really well against the smoking, it doesn’t dry out at all. The skin becomes it bit leather like and the inside pink and very juicy.
The fun part is, that is actually really easy.
- 4 portions of Salmon, or one large piece for four portions
- 1 C. Coconut blossom sugar or regular sugar, use half white and half brown
- 1/3 cups kosher salt
- 3 torn up Bay leafs
- 2 tablespoons crushed black pepper
Mix the Sugar, Salt, Bay leafs and Pepper
Get out a ceramic or glass baking dish and put in half the seasoning, lay your Salmon on top and cover with the remaining seasoning. Cover tightly with cling film and refrigerate from 4-8 hours. 8 is best.
After this time, remove fish from the dish and rinse thoroughly with cold water. Pat dry with kitchen paper and let dry in the fridge uncovered for about three hours. This will form a skin. Essential for a good result.
Meanwhile prepare your smoker according to the manufacturers instructions.
Put about three tablespoons of wood shavings on the bottom tray of your smoker. I like to add some flavoured chips like Hickory or Maple. Put the second rack on top. Now place each piece of Salmon on a lightly oiled piece of aluminium foil, and put them on the top rack of your smoker. Salmon will stick to the rack, so the foil is a must. Put the lid on. Set the flames to medium for the first five minutes to get it going then turn to low and cook for about 20 to 30 minutes. Check after 20 minutes by gently pulling a bit of Salmon away with a fork.
When its’ done remove from smoker and serve. Left overs are incredible but unlikely.