This was a real nice cook, very simple but great results.
Half a Scottish Salmon. Using the 4 cups brown sugar and 1 cup kosher salt method, covered for 6 hrs, then 3 hours at 160F with the smoke tube in my GMG a's well.
​​​​​​Had some for our dinner last night with salad and sweet potato fries, looking forward to the rest today in a sandwich for lunch!
What’s your preferred method? My wife and kid love salmon and I don’t really care for fish, however, would like a recipe or method to try to keep them happy. I’ll go with Ribeye.
Get decent sized fillets if possible, a side of salmon split in 2 or 3 sections max. Get line caught not farmed if you can, better flavour.
4 cups brown sugar, 1 cup kosher salt, mix it together thoroughly, get a dish and put a layer of the "sugalt" on the bottom.
Place your fillets in the dish (skin side up if they still have skin on) then completely cover using the remainder of the sugalt. 6 to 8 hours in the fridge to cure.
Get your smoker up to approx 160F, remove the fillets from the dish, clean thoroughly under cold water to remove all residue or remaining sugalt.
3 hours on the smoker at 160 and hey presto! I use my GMG and run a smoke tube during the smoke as well just to beef up the smokiness.
Let me know how it turns out. I actually like it better once its cooled down \ out of the refrigerator, flaked through a salad or its great on Blinis with some lemon mayonnaise.
I love Scottish salmon, different from what we normally get but oh so good. Your’s looks awesome. Try using some soy sauce in your marinade, gives it an extra flavor punch!!!
First Smoked Salmon
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