Wednesday, July 15, 2015
Salmon Cooked at the Cooler End of Hot
This week we welcomed an Oklahoma Joe Longhorn offset smoker into our family of outdoor cooking options. The inaugural smoke included pork butt, ribs, and this smoked salmon that was by far the best we have ever made on our premises. The fillet was the farmed Atlantic salmon that you can get for a very reasonable price at Costco, so this is imminently reproducable.
The salmon is first cured:
2 Tbs. fresh dill chopped
2 Tbs. ground pepper
1 Tbs. dry mustard
1 c brown sugar
1/2 c kosher salt
Mix the above spices together. Brush salmon on both sides with 2 Tbs. vegetable oil.
Spread cure over (and under) salmon fillet ( about 1.5-2 pounds), wrap tightly in saran wrap, refrigerate 3-4 hours.
Rinse off rub, blot fish dry, and smoke. You can also grill, but the smoking gave both a delicate smoke flavor and the fish was moist and tender. 200-225 degrees for 1 hr 15 minutes (~1-1.5 hours, depending on the temperature). Delicious!