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Recipe Alder Plank Smoked Salmon (Barbeque)
Home Cooking Recipes
Required Ingredients:
- brine
- 1 (3 pound) salmon fillet
- freshly ground black pepper to taste
- 1/8 cup packed brown sugar
- 1/2 teaspoon salt
- 1 tablespoon water
Preparing/Cooking:
- Soak the salmon fillet in a brine solution for at least 4 hours, but preferably overnight.
- Also, submerge the alder wood plank in water, placing a heavy object on top of it to prevent floating.
- Preheat an outdoor smoker for 160 to 180 degrees F (70 to 80 degrees C).
- Remove the salmon from the brine, rinse thoroughly under cold running water, and pat dry with paper towels.
- Remove the wood plank from the water, and lay the fish out on the plank.
- Season with freshly ground black pepper.
- Smoke the salmon for at least 2 hours, checking after 1 1/2 hours for doneness.
- The fish is done when it flakes with a fork, but it should also not be too salty.
- As the fish smokes, the salt content reduces.
- Adjust the cooking time and salty flavor to your taste.
- (Note: Smoking a fillet can take 2 to 6 hours depending on your taste, the size of the fillet, and the fat content of the fish.
- )During the last 30 minutes of smoking, mix together the brown sugar and water to form a paste.
- Brush this liberally onto the salmon.
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