Tasty Smoked Salmon

Smoked salmon is a process that was born out of necessity and has evolved into a delicacy. While it was originally used as a method of preserving the fish, today smoked salmon is about the flavor it gives the fish rather than prolonging its shelf life. Learning how to make smoked salmon makes it easier to understand why it is a little pricier in stores since the process rather labor intensive. Though making smoked salmon can be a bit of an effort it is one well worth the time and energy.

To begin, be sure to buy high quality frozen salmon to make sure the end product has the best taste possible. Let the salmon thaw until it is about 35 to 40 degrees Fahrenheit at which point you should begin cutting and preparing the fish. When slicing the fish be careful not to exceed a one inch thickness with each piece and try to make them as identical in size as possible. After cutting the meat, make a brine mixing ¾ of a pound of kosher or canning salt with ½ gallon of water and chill the combination until it is at 38 degrees Fahrenheit. Place the pieces of salmon in a plastic container and pour the brine in until the salmon is completely covered. Put the lid onto the container and place it in the refrigerator for thirty minutes to three hours, erring on the more conservative side for time is a good idea for those just learning how to make smoked salmon.

The longer the fish is left in the marinade the saltier the salmon will be. After the salmon has marinated for a time that is to your liking, remove the fillets and carefully wash them off with cold water to get rid of any excess brine. Once the salmon has been rinsed off, put the pieces on a rack and allow them to dry for six to eight hours while making sure that they remain at a temperature between 35 to 40 degrees so that bacteria growth does not take place. In the last hour of drying have the salmon at room temperature so that the fish develops a tough shiny coating known as a pellicle which helps keep moisture in while the salmon is smoking. When the fillets are done drying, place them in a smoker with the bigger pieces at the bottom and the smaller ones further up. The flavor of wood chips used is entirely up to the taste of the cook and are an important part of how to make smoked salmon.

Let the fillets cook in the smoker for six to eight hours while using a thermometer to keep tabs on the internal temperature of the biggest piece. When the fillet is 160 degrees Fahrenheit allow it to smoke for another thirty minutes or so in order to kill any bacteria or parasites that might be present. Once the meat has been smoked to a satisfactory taste, remove the fillets and enjoy! The smoked salmon should be refrigerated and consumed within a few days of the smoking process.