traditionally cured before smoking. Lox is a cold smoked salmon,
possibly just a cured salmon. Hot smoked salmon is cooked in the
traditional sense and therefore has more of a cooked fish texture.
salmon is great mixed with cream cheese and lemon juice and served as a
dip with crackers, fabulous on salads or sandwiches. If you are a wine
drinker, smoked salmon is wonderful with a Pinot Noir - I had mine with
Pinot Project Pinot Noir and the wine and the salmon sang!
Smoked salmon is a
fabulous dish to prepare in your SmokinTex
smoker- not many smokers out there can maintain a low temperature for
extended period of time, which is critical when smoking a delicate
seal and freeze if you plan on keeping it more than a
Hot Smoked Salmon Recipe:
Adapted from Alton
Brown's recipe on FoodNetwork.com
Enough for 2 large
salmon fillets, pin bones removed
3/4 c kosher salt
Freshly ground pepper
1/2 cup sugar
1/3 cup brown sugar
Optional ingredients: zest of one lemon, dill weed
cure ingredients. Rinse and pat salmon dry.
Check one last time for pin bones, and remove strays with tweezers.
Get one very large
piece of plastic wrap, large enough to
have several inches of overlap when wrapping salmon pieces together.
Sprinkle 1/3 of the cure ingredients on the plastic wrap where the
filet will be placed, skin side down. Place 1st filet on the cure
mixture, cover with 1/2 of the remaining salt mixture. Place
filet, skin side up (2 flesh sides together) and cover with remaining
mixture. Rub to spread salt mixture evenly on fish. Wrap tightly
plastic wrap, then place wrapped fish on a rack in a baking dish. The
fish will lose moisture as it cures in the refrigerator. Place in a
baking dish and weight on the fish to make sure it is pressed together
Fish should cure about 24 hours, and should be rotated, top to bottom
about 4 times over the 24 hours. Remove the baking dish from the
refrigerator, dump all of the accumulated liquid and flip the fish over
bottom filet becomes the top filet. Salmon should be kept very cold in
the refrigerator throughout the process. When the cure is complete,
discard any remaining liquid and the plastic wrap. Rinse the fish
thoroughly to remove any remaining cure. You should notice a texture
change in the fish - the flesh has become much firmer and the meat
Return the fish to
the rack in the fridge,
uncovered for several hours until the fish surface is matte and dry. If
you have a cool dry area other than the fridge, that would be best.
Drying the surface of the fish allows the pellicle
to form, which is meant to make the smoke adhere to the surface. This
step can be skipped if you are pressed for time or do not have a place
to safely keep unwrapped fish.
Use a small 1oz
chunk of your favorite wood - Alder is
traditional- Cherry or Apple are great too- in your SmokinTex smoker. Place
the fish in the smoker, and set the temperature to 150F°. Place a
thermometer probe in the thickest part of the bigger filet and smoke
60-90 minutes, or until the internal temperature of the fish is 150F°.
6oz cream cheese
8oz smoked salmon
Juice of 1/2 lemon
1 tsp. fresh dill, minced
Hot sauce to taste, if desired
thoroughly and allow to chill together about
30 minutes before serving. Serve with crackers or toasts as
Double Salmon Sandwich:
Toasted Ciabatta Roll
Spread each side of
the roll with Salmon Cream Cheese Dip and
add flakes of salmon to taste. Add capers or Italian sweet pepper
and garnish with lettuce and tomato.