I know, I know. I'm corny but I really couldn’t help myself. Forgive me.
Anyhow, the weather here in Portland has started to warm up and I think Spring might actually be here. Today reached a comfortable 70F, and, more importantly, it was dry, which means I finally got the opportunity to use my new smoker*. I’ve been itching to smoke something, anything, but Mother Nature and I haven’t really been on the same schedule. I won’t even mention all the other distractions, which I like to lovingly call Real Life. Then everything just fell into place. I found myself with a whole Alaskan Sockeye, I had the time and Mother Nature was cooperating.
I used the brine recipe (scaled down for 2 pounds of fish) and smoke technique from Ed’s Kasilof Seafoods, for no other reason than that it looked easy. I’m pretty pleased with this first attempt. Even though there’s a lot of sugar in the brine, the result is not at all sweet, which is fine with me because I’m not a fan of salmon candy. If you’re looking for a sweeter flavor, you’ll need to play around with the salt-sugar ratio. I’m going to experiment a bit and see what interesting spice combinations I can come up with. Or maybe you have a favorite way to smoke salmon? Do share! I’m also hoping to share some of the ways I use smoked salmon in the next few posts, but I want to know how you enjoy it. Feel free to leave links to your favorite recipes in the comments.
*For those of you who have been following my gas vs. coal saga, I finally nixed the gas idea and bought a smoker instead. Technically it’s not new because I bought it at the end of the summer, but this is the first time I’ve used it for smoking, and I love it!