Stove Top Smoker Brined Salmon Recipes

STOVETOP SMOKER SALMON

Steps:

• FOLLOW MANUFACTURER'S INSTRUCTIONS FOR YOUR SMOKER or do the follwing:.
• Place the Alder chips in a small pile in the center of the smoker base.
• Line the drip pan with heavy foil for easy clean-up & place pan on top of the wood chips.
• Lightly spray the cooking rack with cooking spary & place in drip pan.
• Rinse the salmon under cold water & pat dry dry with paper towel.
• Brush olive oil on top of the salmon.
• Sprinkle desired amount of seasoning on top.
• Place salmon on cooking rack -- if more than one filet, be sure there's plenty of space between so the smoke can circulate.
• Close the smoker lid tightly & place on preheated burner.
• Cook on MEDIUM heat (or a little lower) for 25-30 minutes.
• Remove from heat & carefully open the lid.
• Check for doneness -- salmon should be opaque & flake easily when touched with a fork.
• ENJOY!

STOVE TOP SMOKER BRINED SALMON

Steps:

• Dissolve the salt and sugar in the boiling water. Combine remaining ingredients. Cool to room temperature. Pour into a baggie large enough to accommodate both the brine and the fish. Be sure fish is completely immersed in brine. Soak 1-4 hours.
• Gently rinse the fish under slow running water, removing some of the brine. Remove the lid from your smoker. Tilt the rack into the smoker, using the legs of the rack to rest against the lip of the smoker. Lay your fillet, skin side down, on the rack. Place rack in a cool, well ventilated place, such as a cool oven with the door propped open. Place a small fan blowing into the oven if possible. Allow to rest until a glossy film, or pellicle forms, that feels tacky-dry to the touch, about 4-8 hours.
• Prepare your smoker using the chips of your choice, about 1/4-1/3 cup total. Start smoker on high, and when light wisps of white smoke begin to rise, turn heat down to low and cover. Smoke over very low heat. This may take 1.5-2 hours. Check occasionally. Fish should appear opaque and lighter in color.
• This may be served warm or cold, or at room temperature. If you cool it prior to serving, the skin is easily removed.
• Easy Green Mayonnaise: 1 cup mayonnaise, 5 ounces chopped frozen spinach, cooked, squeezed dry, and cooled.
• 1/4 cup fresh herb of your choice (dill, tarragon, etc.) -- Combine the ingredients in a blender or food processor, process until well blended. Serve with smoked salmon.

SMOKED STEELHEAD TROUT (SALMON)

Steps:

• Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle olive oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
• Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per half inch of thickness.
• Meanwhile, prepare your smoker for a four hour slow burn using charcoal. The temperature should be at 150 degrees F (65 degrees C) before you get started.
• Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminum foil - just big enough to hold the fillet, and season with pepper to taste. Place them on the rack in the smoker. Sprinkle a handful of the soaked wood chips over the coals or place in a heat box. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
• Increase the heat in the smoker (add more charcoal) to 200 degrees F (95 degrees C) and let the fish smoke until the internal temperature of the fillets reaches 165 degrees F (72 degrees C). Remove from the smoker and let rest for 20 minutes before serving.