Smoked Salmon

Smoked salmon should be one of the wonders of the world. I often refer to this recipe as “salmon bacon” because that is close to what you will be making. Smoky, salty, intensely rich and complex, this salmon doesn?t last long in my house (even my picky children can?t get enough). It may be a little more time consuming that some of the other Gatehouse Gourmet recipes, but it is well worth the effort. I generally make a lot of this at once and eat it over the next few days (it should last 10 days in the refrigerator, or 6 months if frozen).

The Brine
The process begins with creating the brine in which the salmon will marinate for about a day (a minimum of 8 hours, and no longer than two days if you really want, however overnight is usually perfect).

Ingredients for the brine
6 cups water
1/4 cup brown sugar
1/3  cup kosher salt (kosher salt dissolves much more easily than table salt)
4 bay leaves
1/2 a medium sized onion, chopped
3 garlic cloves, pressed (crushed)
1/2 cup fennel, chopped
1 stalk of celery

You will need:
2 lbs salmon fillet(s), pin bones removed

Mix all the above ingredients together and marinate the fish in a non-reactive container (glass, Tupperware, etc) for at least 8 hours in the refrigerator. Overnight seems to work best. The fish will cure in the brine, which will draw out some of the moisture, concentrating the flavor. It will also allow salt to penetrate the meat, which will also enhance the flavor of the fish.

Drying the Fish
Remove the fish from the brine and lay it on a rack in a cool area, allowing air to circulate over the top and bottom if the fish. Allow the fish to dry for 2-3 hours, and the fish will form what is called a ?pellicle? on its surface, which is a thin, hard layer of protein that will both seal the fish, and allow the smoky flavor to adhere later.

Smoking the Fish
This dish calls for ?hot smoking? which is smoking in a heated environment, rather than a cool one, which will also somewhat cook the fish. In your smoker, feel free to add any type of wood that you prefer, Apple, Oak, Hickory, etc. The fish should be smoked at about 140 degrees for approximately 2 hours, more or less depending on the thickness of the fillets (tail sections may take as little as 1 hour, while the thickest fillets shouldn?t take much longer than 2.5 hours). When the internal temperature of the fish reaches 140 degrees, it is done (a meat thermometer is very handy here). You can also tell it is done by checking to see when the meat flakes easily. The more you do this, the better your instincts will be to determine doneness.

I will often double this recipe and make up to 5 pounds of salmon at a time since I can?t keep it around long enough to enjoy it. My suggestion? Hide it so you don?t have to share.