This topic contains 8 replies, has 7 contributors, and was last updated by 
Hotshot 2 months, 1 week ago.
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Smoke them over apple wood
Just marinate in a salt water and brown sugar mix over night and then smoke them….. Mmmmmmmmm!!!!!You want to brine your fish.
Salt and brown sugar will work, but be sure to either stake your salmon or I split down the middle as you see smoked fish in a store.
I use this
1 gallon warm water
1/2 cup kosher salt
1/3+ sugar “I like it a bit on the sweet side.”
2 bay leaves
1 small onion cut in slices
2 lemons cut in slices
then you can also add crushed garlic cloves, (about 4) is good, sage fine cut celery and rub the meat first with like a lemon peper.Mix all the stuff togather, allow to cool and then be sure to have the meat or fish and soak for one to two days, depending on the size.
Important, now let the meat or fish dry on a rack or by hanging outside as the indians did, untill it is dry on the outside.
Now smoke with a sweet smoke, like apple or chery wood. On big salmon, I sneak in one small chunk of mesquete or very small chunk of hickory. Smoke to the right temp for the meat. Do not speed it up with too much heat.
Bow hunt, fly fish A friend is someone who knows everything about you, but still likes you!If you want to try something different, try Scandanavian Gravlax.Start with at least 2 full fillets of salmon to make gravlax. If frozen, be sure it’s thawed and drained when you begin the recipe.
Serve with crackers, jalepeno jelly, and creme cheese. Coat a cracker with creme cheese, a thin slice of Gravlax, and a smear of Jalepeno jelly … add a libation of your choice.
· 2 salmon fillets, 2 to 4 pounds each
· 2 to 3 tablespoons fresh lemon juice
· 1 cup granulated sugar
· 1/2 cup kosher salt or 1/3 cup regular salt
· 2 tablespoons cracked black peppercorns
· 2 tablespoons whole coriander seeds
· 4 large bunches fresh dill weed (divided)Line a flat tray that has sides, such as a jellyroll pan, with plastic wrap. Double check first that you’ll have room for this pan on a refrigerator shelf.
Set a draining rack on the tray.
With a sharp knife, score the fillets every couple of inches, making slashes about 1/4 inch deep and 1 to 2 inches long.
Drizzle the fillets lightly with fresh lemon juice.In a medium bowl, use your fingers to combine sugar, salt, peppercorns and coriander seeds. Rub this curing mixture into flesh of fish, until surface is thoroughly coated, enough to appear white. The thicker end of the fillet will need a heavier layer of the cure. (You may not need all of the curing mixture, depending on the size of the fillets.) Finely chop 2 bunches of fresh dill weed and press onto surface of salmon flesh. (“There’s no such thing as too much dill . . . you can’t over-dill it.” )
Press the two fillets together, as if you’re reconstructing the fish, and wrap loosely with plastic wrap so the fillets can drain. Place wrapped fish on the draining rack. Place another tray on top of the fillets and weight the tray with 3 to 5 pounds (use canned food, for example).
Turn the wrapped package over once a day, and weight the tray again. (Don’t worry if juice accumulates in the bottom pan.)
Refrigerate for 3 days (or as many as 5 days) to cure the fish into gravlax. Salt will draw out moisture, turn the fish a slightly brighter color and make it more translucent.
Remove tray from refrigerator and drain off any liquid. Remove plastic wrap, scrape off dill weed, peppercorns, etc. Gently transfer fillets, to serving board or platter.For an attractive presentation, serve each fillet whole and top with a thick layer of freshly chopped dill weed from the remaining 2 bunches.
To serve, starting at the tail end of the fish, tilt a knife blade so it is angled, and cut very [/u:1htdqmxf]thin slices. Arrange slices overlapping on a platter, alongside the remaining fillet for presentation.
Place a platters of creme cheese, jalepeno jelly, and crackers along side the Gravlax.
Build your own … enjoy.
I’ll grill mine. I rub fillets with some olive oil and sprinkle with salt and pepper. I cooked to medium rare. I’ll finish it with some butter caper white wine sauce.
Dang tasty and you are done in about 6 minutes on a gas grill.[/quote:1ocujnmc]
I do something similiar…foil on grates and skin side down. I grill with the butter and capers on top. after grilling the skin sticks to foil and peels right off. Good stuff
When I am going to bar b que my salmon I have two ways I prep and cook the Salmon. When I have time I marinate the salmon. 1/3 cup packed brown sugar 1/3 cup soy sauce 1/3 cup water 1/4 cup oil lemon pepper garlic Marinate at least 4 hours in a zip lock bag. Pre-heat your grill. Cut a raw potato in half and rub your hot grill with it. Helps prevent sticking when cooking the flesh side down. Cook the filets flesh side down for 7-9 minutes. Turn and cook skin side down for about the same until done. The skin will stick to the grill. Just remove the filet leaving the skin stuck to the grill. You can scrape it off easily.If I dont have time to let soak I Sprinkle Salmon with the following: I do not get all perfect with the measurments of these. Its all in what you like. To much is..to much…. so be sparing the first time…. Garlic salt (lawry’s) lemon pepper dill brown sugar Drizzle with Yoshida’s Gourmet (teriyaki) sauce Place on grill medium heat. Cook to time varies on the thickness of the filet. DO NOT OVER COOK!!! It is far to easy to cook Salmon to long. Damn….This makes me want to go get a salmon out of the freezer….I think I will!!! Yummy!
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This reply was modified 2 months, 1 week ago by Hotshot.
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This reply was modified 2 months, 1 week ago by
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