by Taylor Divico

Created on: July 29, 2009

"Smoke 'em if you got 'em!" Whether you are preparing your very own 'catch of the day' or have bought salmon filets at a local market, the smoking process combines few ingredients and simple preparation steps with the end result yielding a healthy meal filled with protein and nutrients that do a body good.

PREPARING A BRINE SOLUTION:
Soaking salmon in a brine solution preserves the meat by killing bacteria, while also tenderizing the fish. A basic brine solution combines a simple mixture of salt, sugar, and water with a ratio of one cup of salt and one cup of sugar per gallon of water. Coarse salt, sea salt, and kosher salt are recommended alternatives to table salt. Natural spring water is preferable to tap water, which contains chlorine. Granulated or brown sugar both do the trick. Additional ingredients can be added for flavor variations such as; onion, garlic, and various herbs.

Begin by boiling the water. Add salt and sugar once the water is boiling and stir the mixture until the salt and sugar have dissolved. Then, add any desired herbs or seasonings. Refrigerate the brine solution until cold. Once cold place the salmon in the mixture so that it is completely submerged. Allow thin filets of salmon to cure for six to eight hours, with thicker or larger amounts of fish brining overnight. The larger amount of fish...the longer the curing process. The longer the curing...the more intense the flavor.

DRYING SALMON:
Once the salmon is brined, the filets should be taken out of the mixture, rinsed in cold water and then patted dry. After spraying the smoker racks with grilling or cooking spray, lay the filets of salmon on the racks skin-side down to dry for a couple hours so that a layer on top of the fish called a "pellicle" will form. This layer acts as an adhesive, allowing the smoke to penetrate and stick to the outside of the fish. A fan can be used to assist in the air-drying process.

WOOD CHIPS:
Salmon is a fatty fish, so it absorbs the smoked flavor more readily than other types of fish. To gain a desired taste that does not overpower or create a bitter flavor, salmon is best smoked over wood with fruity or nutty properties such as; apple, cherry, or alder.

HOT-SMOKING SALMON:
Place the wood chips in the smoker, pre-heating until the temperature of the smoker is in the range of 140 to 160 degrees Fahrenheit. Arrange the racks of salmon filets in the smoker so that the thicker pieces of fish are closest to the heat. The amount of fish and size of the filets being smoked determine how long they need to stay in the smoker. Small filets can smoke in an hour, whereas thicker fish can take upwards to four hours. Use a cooking thermometer to test the interior temperature of the salmon. The desired inside temperature of the salmon is about 140 degrees Fahrenheit, and the exterior should be flaky. Add wood chips throughout the process to maintain the temperature and smoke. Upon cooling serve the salmon or package it for later.

Smoked salmon is a flavorful delicacy that can be used in countless recipes. From dinner entrees to appetizers, variations on brine mixtures and wood chips allow for a wide array of flavorful options.

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