• General food and cooking questions, discussion, and recipes. To blog your food or to create (or post in) a community food thread, please post in Post Your Eats!

smoking Me So Horny Smoked Salmon

texas blues

texas blues

Hey ya'll once again from the big dry ditch in Las Vegas. I have been busy in the Blues Kitchen doing several batches of teriyaki smoked salmon. Several friends and family as well have requested this as my Christmas gift to them. When done right this stuff is like sex on a plate and make you "oh so horny.." for more. I'll also be sending some to none other than our own IGG/Passow for his culinary enjoyment. Hopefully he won't brew a beer out of the stuff. I used a pineapple/teriyaki brine and marinaded for 2 days and then smoked for 9 hours using two of my trusty Mini-Chiefs. Here is some of the evidence....

0010-1.jpg


0008.jpg



0009.jpg


Cheers ya'll, TB.
 
That looks phenomenal TB, care to share your recipe? Smoked salmon is hands down one of the best tasting foods on the planet. It sucks I can't smoke things here, you can't have anything like that on the balcony.

However...I wonder if I could get away with smoking food in an electric smoker if i sat it inside my fireplace? I think I might look into that......
 
That looks great. I love teriyaki smoked salmon, and the pinapple sounds like the perfect touch. What type of salmon are you using?
 
Potawie...I go to Costco and buy Atlantic, same product, color, size and price every time. $5.99 a pound. Much cheaper than AK wild and a more consistent product.

TCG...google Luhr Jensen Mini Chief and see if it will fit. I would think that it would work great but it will smell up the house a little bit if inside.

As far as a recipe, I just start throwing but here's an ingredient list...

soy sauce
brown sugar
crushed pineapple w/juice
minced garlic
minced shallot
whatever heat you like..hot sauce or peppers
minced ginger

The key to this is to taste the marinade until it suits your pallet. I cut the salmon up, put it in 1 gallon ziplocks and ladle in the marinade. I then squeeze out the air and seal, and into the fridge for 2 days. I make a point of rotating the bags so that everything is marinaded perfectly. When I'm ready to smoke, I pour the bags out into a colander in the sink to drain and then onto the racks. Some folks say to rinse the fish first and then dry off with paper towels and let it sit on the racks for a while before going into the smoker. I say that is just silly. Get down to 'bidness!

Cheers, TB.
 
TB-
Nice looking squaw candy, for a flatlander that's using the wrong fish :P As for the method you mentioned- you don't rinse the fish- you dip it once into a bucket of icewater then let it hang in front of a fan for a few hours until it skins over (whatever that word is- the same thing as when makin' bacon). You absolutely MUST do it this way if you are ever to pressure-cook your fish, otherwise the salt and everything else will totally overpower you. I use the traditional method and add a slice of pepper in a half pint jar when I can the fish- the pepper is totally infused into the fish during the pressure cooking process.
You might be interested in a book that was written here locally on traditional smoking and canning-
http://www.amazon.com/Putting-Fish-...bs_sr_1?ie=UTF8&s=books&qid=1229197183&sr=8-1

Don't even get me started on pickling Salmon with Habs... mmmmmm :hell:
 
texas blues said:
Some folks say to rinse the fish first and then dry off with paper towels and let it sit on the racks for a while before going into the smoker. I say that is just silly. Get down to 'bidness!

Cheers, TB.
Click to expand...

Personally I set mine in front of a fan for about 10 min til it forms a pellicle. It comes out almost black when you do that, the smoke just grabs on. I've only smoked it twice and I did it both times so I don't really have a point of reference though for how much of a difference it made. I didn't marinate mine, i made a dry salt/sugar rub & let it sit overnight then rinsed it off and dried it. I think i posted a thread on here, it was a while back.

I'm gonna marinate this time, that just sounds too good man. I'll try and smoke something while i'm home for the holidays :)



You ever smoked poppers TB?
 
Hinky said:
TB-
Nice looking squaw candy, for a flatlander that's using the wrong fish :P As for the method you mentioned- you don't rinse the fish- you dip it once into a bucket of icewater then let it hang in front of a fan for a few hours until it skins over (whatever that word is- the same thing as when makin' bacon). You absolutely MUST do it this way if you are ever to pressure-cook your fish, otherwise the salt and everything else will totally overpower you. I use the traditional method and add a slice of pepper in a half pint jar when I can the fish- the pepper is totally infused into the fish during the pressure cooking process.
You might be interested in a book that was written here locally on traditional smoking and canning-
http://www.amazon.com/Putting-Fish-...bs_sr_1?ie=UTF8&s=books&qid=1229197183&sr=8-1

Don't even get me started on pickling Salmon with Habs... mmmmmm :hell:
Click to expand...

Thanks Hinky...Flatlander? Hah! Lived in Alaska until 2 years ago for 28 years. 12 years as a fishing guide in Bristol Bay.
The method you use is the more traditional. Unless I catch the kings, silvers or whatever, I use the atlantic for quality control. I know too many commercial guys and how they process to know that quality in AK wild fish is all over the place.
Once I smoke, I have a vacuum packer I use. Where in AK are you?

Cheers, TB.
 
texas blues said:
Thanks Hinky...Flatlander? Hah! Lived in Alaska until 2 years ago for 28 years. 12 years as a fishing guide in Bristol Bay.
The method you use is the more traditional. Unless I catch the kings, silvers or whatever, I use the atlantic for quality control. I know too many commercial guys and how they process to know that quality in AK wild fish is all over the place.
Once I smoke, I have a vacuum packer I use. Where in AK are you?

Cheers, TB.
Click to expand...

I live in Kenai, work in Deadhorse.
Hah-
Well, I suppose if you summered in Bristol that long you've had real smoked salmon. And earned the right to not be called a flatlander ;) I fished the Bay and Cook Inlet commercially when I was a kid, been fishing the Nushagak, Kvichak, Egigig, Ugashik all my life. Much as I hate to admit it I'd agree with you that down in America, with the exception of Washington state in July, the best salmon you'll get in most of the country will be Atlantic though most of 'em won't know the difference between an Atlantic and a pen-raised fish from Peru. My personal favorite is Silver, but my freezer is mostly stuffed full of dipnetted Kenai Reds.

I caught an 18 pound Steelhead last month in the Anchor River. You can hate me now.
 
Hinky said:
I live in Kenai, work in Deadhorse.
Hah-
Well, I suppose if you summered in Bristol that long you've had real smoked salmon. And earned the right to not be called a flatlander ;) I fished the Bay and Cook Inlet commercially when I was a kid, been fishing the Nushagak, Kvichak, Egigig, Ugashik all my life. Much as I hate to admit it I'd agree with you that down in America, with the exception of Washington state in July, the best salmon you'll get in most of the country will be Atlantic though most of 'em won't know the difference between an Atlantic and a pen-raised fish from Peru. My personal favorite is Silver, but my freezer is mostly stuffed full of dipnetted Kenai Reds.

I caught an 18 pound Steelhead last month in the Anchor River. You can hate me now.
Click to expand...

Suuuuhweeeet on the steely. Biggest I ever got on the Anchor was a 26 incher. I guided both Upper and Lower Nush. Kings on the lower and rainbows and dollies on the upper. Best fishery for sportfishing on the planet! I also guided on the Kvichak up by the braids. The last year I was there and after many seasons of 28" and 29" bows, I finally broke the jinx and boated a 30 incher....the magic mark of once in a lifetime fish. Here's a couple of pics of lakers we got out of Nuyukuk Lake...

RobertLaker.jpg


TNLJody0003.jpg


Cheers, TB.
 
That looks amazingly good. There's not many things better in the world to eat than some good smoked salmon.

My experience in getting salmon has been to get the Atlantic or whatever "looks" good in the stores and not just buy the AK Wild and some of the others because they're more expensive, so they must be better. As far as store bought goes, I've never seen a big difference. But nothing beats when you can get a hook up for some fresh caught out of Alaska. I've got a friend who lives up there and he sends us down some every year, or brings it if he visits. Recently found out one of my neighbors goes fishing up there every year, so hoping that will be another good connection. It's great stuff!

Now, if I could only get someone to send me a moose. :)
 
BTW, you use any of that salmon to make salmon dip? I've learned you can turn the most stubborn Okies into salmon lovers by mixing up a batch of dip and forcing them to try it.
 
Smokenstein said:
That looks amazingly good. There's not many things better in the world to eat than some good smoked salmon.

My experience in getting salmon has been to get the Atlantic or whatever "looks" good in the stores and not just buy the AK Wild and some of the others because they're more expensive, so they must be better. As far as store bought goes, I've never seen a big difference. But nothing beats when you can get a hook up for some fresh caught out of Alaska. I've got a friend who lives up there and he sends us down some every year, or brings it if he visits. Recently found out one of my neighbors goes fishing up there every year, so hoping that will be another good connection. It's great stuff!

Now, if I could only get someone to send me a moose. :)
Click to expand...

Nothing comes close to fresh caught AK salmon. I buy the atlantic because I can't get the good stuff. If I have a choice between moose and the gourmet aged beef, I'll take the moose! The backstraps and tenderloins on a moose will make you see God!
And the ribs!...don't get me started!

Oh ...and I mix up the salmon dip with a little garlic, shallot, lemon zest and cream cheese and take that to work. You are correct in that many who don't like fish will shovel that stuff in as fast as they can.


Cheers, TB.
 
I'm going to have to try this salmon dip you guys are talking about. I can't see how someone could NOT like salmon though.

As far as moose, that one will have to wait awhile, I think we're fresh out of moose here in TX
 
Txclosetgrower said:
I'm going to have to try this salmon dip you guys are talking about. I can't see how someone could NOT like salmon though.

As far as moose, that one will have to wait awhile, I think we're fresh out of moose here in TX
Click to expand...


Dude...make the dip with the smoke salmon and feed it to your gal. That stuff is Viagra on a cracker and will make her wetter than a shampooed water buffalo and you will become an Oriental kung fu sex meister!

Cheers, TB.
 
texas blues said:
Oh ...and I mix up the salmon dip with a little garlic, shallot, lemon zest and cream cheese and take that to work. You are correct in that many who don't like fish will shovel that stuff in as fast as they can.
Click to expand...

We do ours with a little lemon juice, onions (green or red... I've found green is a little better... may have to try it with shallots instead), and lots of dill. Also add a little salt and pepper to taste. We've never put garlic in ours, but I may have to experiment with that as well. Can never go wrong with garlic!
 
texas blues said:
Nothing comes close to fresh caught AK salmon. I buy the atlantic because I can't get the good stuff. If I have a choice between moose and the gourmet aged beef, I'll take the moose! The backstraps and tenderloins on a moose will make you see God!
And the ribs!...don't get me started!

Oh ...and I mix up the salmon dip with a little garlic, shallot, lemon zest and cream cheese and take that to work. You are correct in that many who don't like fish will shovel that stuff in as fast as they can.


Cheers, TB.
Click to expand...

Yup, it's like crack in a bowl for most folks. Your recipe is about the same as what I make. Generally I'll use 1 pint of canned/smoked salmon, one stick of Philly cream cheese, the lemon zest and usually a slice or five of jalapenos. I have to remember to add my homemade bread & butter pickle slices when I make a batch for mom.

It's stating the obvious but one ought mix this with a wooden spoon, not a processer and NEVER in a blender. Wooden spoon leaves yummy whole chunks so all the flavors aren't completely homologated.
 
Thanks for the inspiration TB, I just made a batch myself and am thinking of doing another batch before christmas since the stuff is so addictive.

I forgot to take a pic of the smoking process, it was snowing quite hard. Here's what's left of the finished product.

3125542460_3bd5672cc9.jpg
 
You must log in or register to reply here.
Back
Top