Smoking Salmon at Home to Get Restaurant-Tasty Results

Usually, food such as fish is smoked when it is offered for consumption in a restaurant. Therefore, it is nice to know that you can achieve the same effect by smoking fish such as salmon at home. So, if you want to delight in this type of cuisine, the purchase of a smoker is a must. Most of these appliances can be found on the Internet for several hundred quid, which is an investment that is well worth the culinary rewards you receive. Besides fish, you can smoke hams and bacon too.

Getting the Best in Taste-Tempting Results

If you want to get the most for your money, it is best to use a model that smokes cold or hot. You can also realise smoke-licious results when you test various smoking times and cures. When you smoke salmon, you need to focus equally on smoking and curing for flavour. For instance, you might want to try a mix of 50% oak chips and 50% applewood. A 10-hour cure of 80% rock salt combined with 20% molasses is suggested for salmon filets that have been pin-boned.

Wash the salmon filets before cold smoking them for the 10-hour stretch. If you select hot smoking, both the smoking technique and cure are the same. However, the smoker’s fire boxes are ignited for the final phase.

Where to Buy Your Filets

If you do not buy a smoker, you can still get good results by using a tin normally used for biscuits and a wire rack. Place wood chips at the bottom of the tin. Season and oil the fish before placing the filets on the rack. Then cook the fish, covered with a lid, for a total of 10 minutes on top of the hob. However, if you choose this method, make sure that you have good ventilation. Also buy your fish from such places as Sandys Fish, which offers a full line-up of delicious seafood platters and individual fish for consumption.

You may also give the fish a more exotic taste by mixing 12 cups of water with a cup of brown sugar, and one cup salt, one-fourth cup of teriyaki, and five garlic cloves that have been crushed. Add all the ingredients in a metal mixing bowl. Place just over 2 kilograms of fillets into the mixed brine before covering and allowing to cure for 10 hours.

After this part of the process, use a strainer to preserve the garlic. Rinse the fillets and dry them with a paper towel. Brush the reserved garlic onto the fish and permit the seafood to sit for four hours at room temperature.

Cooking the Fish

Apply vegetable oil to your smoker’s racks as well as the same oil to the skin side of the salmon to deter any sticking. Heat the smoker to 120 degrees Celsius. Position the fillets onto the rack of the smoker with the skin side down. Then cook the salmon for a little over 2.5 hours.

Apply a glaze of one-fourth apricot brandy and one-half apricot jam to both sides of each fillet before smoking the fish for an extra 30 minutes. Remove the racks holding the salmon and allow the fish to cool for 30 minutes before placing the grates inside the refrigerator for another two hours. Cooling and refrigeration need to be facilitated to prevent the fish from crumbling.