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impromptu smoked salmon

Discussion in 'Food and Drink' started by NMaxy, Jan 26, 2015.

  1. My brother in law and I blew the communication last week for a dinner party, and both bought salmon. We cooked his and I smoked mine. Fresh King salmon for Oregon. I'd normally do a whole side, but because we goofed, I had about 2 1/2 pounds.

    Brine (salt, brown sugar, birch syrup):


    pellicle formed (air dried 3 hours @ 55 degrees):


    ready for smoking (lime zest, thyme, dill, pepper):


    Smoked 4 hours (slow ramp up to 140F internal):


    With grilled bread, mayo, capers and shallots:

  2. Lucretia

    Lucretia Founding Member

    I would happily eat that. Love good smoked salmon!

    What's the birch syrup like? Similar to maple?
  3. Mrmnms

    Mrmnms Founding Member Gold Contributor

    Neil , that looks gorgeous . It looks like it sliced liked cold smoke. And may I ask what you used to make those nice slices?
  4. apicius9

    apicius9 Founding Member

    Beautiful in its simplicity.

  5. Jim

    Jim Old Curmudgeon Founding Member

  6. Sweet like maple, but more mineral and molasses flavor.

    A thin little takobiki.
  7. zwiefel

    zwiefel Rest in peace brother

    Gorgeous piece of fish you have there...and as was already noted: some beautiful slicing too!
  8. Mrmnms

    Mrmnms Founding Member Gold Contributor

    A little thinner than a yanagi Neil? Good day to cold smoke up there . I heard you had single digit temperatures.
  9. Brad Gibson

    Brad Gibson Founding Member

    i think you should be able to achieve the results with a yanagi takobiki or a fugubiki all the same :D
  10. Toothpick

    Toothpick #2 since day #1 Founding Member

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