Table Talk
Smoked Salmon
Seafood is one of my passions. Particularly salmon. There seems to be no end to the ways to prepare it, but smoking it is my current favorite. Unlike pork butt, which takes 13 hours to prep, smoke and shred, salmon can be prepped and smoked in only a couple of hours, almost instant gratification in the smoking world! This recipe courtesy of Virtual Weber Bullet website:
First, I prepared a brown sugar rub, which I thickly applied to a 3 pound salmon fillet.
1 cup light brown sugar, packed
1 cup non-iodized table salt
3 tablespoons granulated garlic
3 tablespoons granulated onion
1 tablespoon dried dill weed
1 tablespoon dried savory
2 teaspoons dried tarragon
It was then refrigerated for 2 hours, rinsed and allowed to dry until tacky, about 30 min. A finishing rub was then applied:
1/4 cup light brown sugar, packed
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon dried savory
1 teaspoon dried tarragon
I smoked it at 225 with cherry wood. I pulled it at an internal temperature of 140 (the original recipe suggested 150).
This salmon was sweet and smoky and delicious. It freezes pretty well too, which is great for last minute hor d'ouerves or something to throw in a pasta.
