It doesn't matter where you catch your salmon: in the river, in the Baltic Sea or at the market. Any fisherman or fish lover who appreciates the benefits and flavour of this fish should, in theory, know the most delicious way to smoke salmon so that they can try it out if necessary!
Salmon is rich in omega-3 fats, amino acids, protein, vitamin B, potassium and antioxidants - and it's important that all these good qualities are preserved by smoking. As salmon meat improves heart function, brain function and general well-being, experts recommend eating it two to three times a week. Smoke and eat - you can never have too much salmon!
Where to start? When buying salmon that has already been caught, experts recommend paying attention to a few things. Look at the colour of the salmon - make sure it is as bright as possible. Also make sure the smell is good and the salmon is not sweaty. Finally, it is recommended to choose fillets cut from the middle of the fish, the centre, where most of the meat is.
It is important to choose a reliable and high-quality smoker - it is the smoker that does the most important work.
Recipe
You will need:
Salmon fillets
4 cups of water
¼ cup kosher salt
¼ cup brown sugar
2 bay leaves
1 chopped celery stalk
1 cup chopped fennel
½ cup chopped onion
2 chopped garlic cloves
Just three steps and you will taste delicious smoked salmon:
Marinating. First, before smoking, the salmon fillets should be cut into strips and then soaked in salted water and a marinade to extract the flavour and give the salmon the salt it needs.
Mix all the above ingredients, soak the salmon and put it in the fridge with the whole dish. Leave for 8 hours if the fillets are cut finer. For thicker pieces, soak them in the brine for a whole day.
Never leave the fish in the marinade for more than three days, as it will be dangerously salty and over-salted.
When smoking salmon, slightly saltier or sweeter spices and marinades are best. For example, you can add a little sweet syrup to the same salty marinade, which will add new colours to the flavour!
What are the benefits of salting? It draws out the excess moisture in the fish and at the same time the salmon absorbs the necessary amount of salt.
Drying. We do not recommend skipping this step: even if you are in a hurry, you are eager to smoke and taste it.
Remove the salmon from the marinade and leave to dry. Dry in a cool place for 2 to 3 hours. This creates a film on the surface which absorbs most of the smoky aroma when smoked!
Hot smoking at 80 °C. Smoke small salmon fillets for about one hour, thicker ones for about four hours. Check the internal temperature of the fish: if it reaches 60 °C and the flesh of the fillet has developed distinct streaks, pull and taste.
Enjoy!
