No Smoker Smoked Salmon Recipes
NO SMOKER "SMOKED" SALMON
A salt/sugar/smoke-flavored cure in the fridge and a bit of oven heat turns a supermarket salmon fillet into smoked fish! This recipe starts with the methods used to make gravlax but then bakes the fish to remove any eating-raw-fish worries. The result is salty and smoky but still moist like a good home-smoked fish. It's...
Provided by Heidi Hoerman
Categories Seafood Appetizers
Time 5m
Number Of Ingredients 4
Steps:
- 1. (If you do not have access to hickory smoke powder, use smoked salt and or liquid smoke plus salt. Hickory smoke powder is available from www.myspicesage.com and other online vendors.)
- 2. Wash and dry the salmon fillet and place, skin side down, in a shallow non-reactive or glass pan.
- 3. Mix together the smoke powder, salt and sugar and distribute it in a thick layer covering the salmon.
- 4. Place some plastic wrap directly on the salmon and weight the salmon. I used pieces of quarry tile covered with foil. You can use anything heavy for this, e.g. a heavy can on a board, rocks, anything.
- 5. Wrap the whole construction in plastic wrap or tie in a plastic bag and refrigerate for 24 to 36 hours.
- 6. Remove the now cured salmon and rinse off the remaining salt and sugar. Dry with a paper towel and wrap tightly in foil.
- 7. Place the foil wrapped salmon in a baking dish and place in a 300F oven. Bake about 20 minutes, checking with a thermometer to make sure the salmon has reached 160F in the center.
- 8. Let cool in the foil and refrigerate. At this point it is ready for use. It will keep for several days refrigerated. I haven't tried freezing it yet.
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