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http://cavetools.com/youtubegbpromo Smoking salmon does require some forethought, as you’ll need to allow time for the fish to cure and then dry properly. I find it works well to get a fresh fish on Saturday, allow it to cure overnight, and then smoke it Sunday morning for a relaxing afternoon lunch. Let’s start by cleaning up the skin. Get more tips and tricks from: http://www.cavetools.com
The curing process removes water from the fish, and instead replaces it with the salt and sugar mixture. This adds flavor and also serves to preserve the fish and prevent spoilage. Get out a baking sheet large enough to hold your salmon fillets. Lay a thin sheet of foil on the baking sheet, and then lay a thin sheet of plastic wrap on top of the foil. Sprinkle a third of the cure onto the plastic wrap, roughly the length of your fillet. Lay the fillet skin-side-down onto the cure and then sprinkle another third of the cure onto the flesh. Stack the second fillet skin-side-down onto the coated flesh of the first fillet. Sprinkle the last third of the cure on top of this fillet and then cover with another sheet of plastic wrap and more foil.
When the salmon has cured, remove the fish from the fridge and unwrap the foil. You should be greeted to a bright, juicy red piece of fish. Thoroughly rinse off the fish under cold water, making sure to wash off any of the cure that hasn’t absorbed into the fish. Pat both fillets dry with napkins or paper towels. Mix together the dry rub ingredients until well combined. Pat the rub onto one of the fillets to form a thin layer. Dust off any excess.
Prepare your smoker as the fish finishes drying. You want your smoker to maintain a temperature of 150-160°F. This low temperature can be difficult to achieve with some smokers, so make sure you dial back the fuel a bit by adding less charcoal and hardwood than you typically would for higher temperature smoking. Lay the salmon fillets side-by-side in your smoker, skin side down. Depending on how many pounds of fish you’re cooking and the thickness of the fish, the smoking process can take anywhere from 1-3 hours. Cooking is complete when the salmon registers 140°F at its thickest point.
Finally, remove the tented foil and serve your flaky and juicy creation. The un-seasoned salmon is deliciously mild and delicate, with a clean fresh salmon taste you can only get through smoking. The spice rub has a kick of pepper that’s toned down with the sweetness of the brown sugar, and finishes nicely with that herbal note of coriander. Enjoy the fish with a glass of rose wine or a cold wit beer. Have friends over to enjoy with you, or have it all to yourself – with leftovers to enjoy throughout the week.