CleanFish Alliance: Smoked Salmon
Smoked Salmon
Our newest employee, Paula, took home some Loch Duart over the weekend and returned with deliciousness! She shares her recipe for smoking salmon with you:
HOT SMOKED LOCH DUART SALMON.
First you rub (massage) the salmon with 1/2 cup salt 1/4 cup sugar and let sit on a sheet pan in refrigerator uncovered overnight. After 12-24 hrs wash salt off and pat dry.
Soak 3 cups of mesquite wood chips for 30 min. Build a small fire with mesquite charcoal and let burn down to coals. Place coals on one side of the grill and place salmon on the opposite side. Put soaked wood chips on coals 1/2 cup at a time . Keep grill lid closed with vent holes open. Continue to add soaked wood chips to coals every half hour for the next 2.5 to 3 hours. The most important thing is to keep the heat low and not directly under the salmon.
HOT SMOKED LOCH DUART SALMON.
First you rub (massage) the salmon with 1/2 cup salt 1/4 cup sugar and let sit on a sheet pan in refrigerator uncovered overnight. After 12-24 hrs wash salt off and pat dry.
Soak 3 cups of mesquite wood chips for 30 min. Build a small fire with mesquite charcoal and let burn down to coals. Place coals on one side of the grill and place salmon on the opposite side. Put soaked wood chips on coals 1/2 cup at a time . Keep grill lid closed with vent holes open. Continue to add soaked wood chips to coals every half hour for the next 2.5 to 3 hours. The most important thing is to keep the heat low and not directly under the salmon.
Paula's smoked Loch Duart