Looking for a good salmon filet recipe. I’ve never cooked it before. Also, I have a salt block that I’ve never used before. Are there any good recipes for using the salt block to cook the salmon?
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I loved Meatheads schmancy salmon recipe on the smoker -
My wife prefers as simple as possible so this weekend I smoked a salmon fillet and all I did was lightly salt and pepper the fish. Cooked indirect at 250 using Kingsford Pro and a handful of cherry wood chips. Took about an hour to get the fillet to 130. If you have the time, this looked really interesting to me, https://youtu.be/St8au0YcONM And as smokenoob says you really can't go wrong with Meatheads recipes. It all comes down to personal preference.Comment
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Any of Meathead's recipes will turn out great salmon. I love salmon myself, and I smoke it quite often. It's a fish that takes very well to smoke, since it is high in fat. I just put the salmon on the grill, indirect heat, 225-250, and smoke it until done, which is 130° F. I'm a big fan of using either apple or beech wood for this. It's a dish that almost cooks itself.Comment
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Depending on how many filets or how big they are, we marinade ours sometimes with a 50/50 mix of brown sugar and light soy sauce. Put everything in a zip lock bag and refrigerate over night. Next day pat dry and smoke. We season ours with Tony C’s and dill just prior to smoking.Comment
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This is pretty foolproof - if you have too much time on your hands! http://www.uncledavesenterprise.com/...%20Process.pdf
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Here is my favorite - Brine from 4 hours up to overnight in: 1 quart water, 12 oz. orange juice, 1 cup brown sugar, 1/4 cup of salt. Pull from brine, pat dry and let dry in the fridge for 1 hour. Sprinkle on some cracked black pepper and put on the PBC for 30 min to 1 hour until it flakes with a fork. People have told me it's the best salmon they have had.Comment
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Salmon on the salt block is great if you eat the skin! I highly recommend it. Follow Meatheads Fancy Schmancy recipe, then end it with a good sear on the skin side. Kicks that flavor right up!Comment
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"How to cook salmon?" is a bit like asking how to cook eggs...
There are a number of different approaches to preparing salmon. Just the ones that include a grill or smoker include:
1) Smoke cooked/grilled salmon, where it is seasoned then grilled/smoked to temp. (Don't over cook) Usually a main course preparation.
2) Hot smoked cured salmon, where it is brined (cured) and hot smoked with or without a finishing "glaze". Can serve warm as an entre, but frequently served at room temp as an appetizer.
3) Cold smoked cured salmon (aka Nova or Nova Lox) where salmon is cured and cold smoked, not "cooked" with heat. Almost always served sliced thin as an hors d'oeuvres.
4)Smoke dried salmon where sides are hung to dry in the smoke of an open fire. May be salt/sugar cured or not. Method of preserving salmon for use later that does not require refrigeration. Popular with Native Americans of the Northwest and Alaska. Salmon jerky, if you will!
These are just a few of the techniques that include some "smoke" in the preparation. End results are like apples/oranges/bananas & grapes, all quite different! Many more available techniques for "kitchen prepared" salmon (fried, broiled, roasted,poached, etc...). All capable of producing and awesome, but quite different end product. So many choices!
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