Smoked Salmon

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This cure made an excellent smoked salmon.

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great fish

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easy but tasty

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i was given a couple of fresh salmon filets, and used this recipe. it only took me 15 minutes to pull all the pin bones, and that was the toughest part.

i put the wrapped filets between a pair of sheet pans and used a bungee cord for compression, and put the whole thing in a a clean plastic garbage bag to catch the "runoff." they fit easily in the fridge.

the filets were perfect after about 90 minutes over alder at about 160F, with an internal temperature of the fish at 136F. spraying pam on the smoker rack made removal a non-issue.

the flavor is great. since they only smoked for an hour and a half, the predominant taste is salmon, accentuated by the rub. i'm sure i could have smoked them much longer, since the salmon has so much oil. next time i'll try 3 hours. but i'm not complaining!!

thanks, alton!

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No, I didn't make that cardboard smoker; I just used a backyard electric. The salmon is unlike any packaged smoked salmon or lox product. It it unique, and wonderful.