![]() ![]() Thanks for reaching out and for your questions. This is a great option if you don't have a smoker, because you get the smoky flavor, crispy skin and perfectly cooked salmon. It is also possible to cold-smoke salmon and then cook it over direct heat, like in a skillet or on a grill. The texture remains similar to the raw salmon used in sushi. Hot-smoked salmon (like the one in this recipe) is cooked via a heat source that is producing hot smoke.Ĭold-smoked salmon (often called lox, though officially lox is not smoked) is "cured" with salt and sugar over a longer period of time to preserve it rather than it being "cooked" with heat, and then it is flavored with smoke that is first cooled down before it comes in contact with the fish, to keep it from actually cooking it. The techniques for making hot-smoked salmon and cold-smoked salmon are quite different, and the results are totally different as well. Learn more about salmon in my Salmon 101 Guide and read about my trip to Cordova, Alaska, to Summer Salmon Camp to learn all about Copper River Salmon. If you are using a different type of salt, you might want to rinse the brine and pat the fish dry before smoking so it doesn't come out too salty. This simple smoked salmon brine is a 2-to-1 ratio of brown sugar and Diamond kosher salt.Ī note about rinsing after the brine: With this brine using Diamond brand kosher salt, which has less sodium by volume than Morton brand kosher salt, I have never had the need to rinse the brine off. There’s really no need to brine the skin side, as it is a waterproof layer that isn't penetrated by a brine. The sugar adds a hint of sweetness to balance out the flavors. It will pull some moisture out and intensify the flavors of the smoke and salmon. This dry brine is just brown sugar and kosher salt. ![]() Adding too much wood can add too much smoke flavor to the salmon.Ī simple brine is essential for adding flavor and keeping the salmon moist and tender as it cooks with the smoke. While this does prevent smoke from getting to the skin, the skin isn't actually permeable and won't transfer smoke flavor to the flesh anyway. This makes for easy transportation to and from the smoker, as well as making cleanup super easy.
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