The True Classic Dan ’ s Smoked Salmon Ingredients
Rinse salmon in coldwater. Then place salmon, skin-side down in brine for 40minutes. Make sure the fish is completely covered by the brine. After 40minutes gently remove, rinse with coldwater, and pat dry. Let salmon air- dry onwire racks for at least 2 hours to formpellicle.
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2 large salmon fillets, pin bones removed 2 tablespoons lime or lemon juice, for serving
For the Rub :
With the pellicle formed, you can easily add the rub. Keep inmind, you can also add the rub at the end of the smoke.When you add it is up to you! There’s no right way or wrongway to do it. When smoking, always go skin-side down—and don’t forget to coat it in olive oil to prevent sticking. Place on prepared cedar planks (soaked for 3–4 hours), foil, or directly on the grates. Cedar planks are especially great because they’re reusable. As long as your planks don’t burn, you can keep using them. (Tip: After the smoke, take hot water and a scouring pad and clean each plank. Let air-dry.) Get your smoker to 190–200 F. Always place the fish in indirect heat —never over a flame or hotspot. You don’t want to burn the delicate fish. Youwant to slowly bring the internal temp to 140 F, and nomore. Overcooking salmon is a tragedy! At about 3 hours, you should have the desired internal temp. Remove from smoker and serve. You can let it rest for about 10minutes, but salmon is best servedwhen still warm.When you see that pink inside, you know you’re in for a treat! Enjoy.
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1 tablespoon dill
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1 teaspoon black pepper, coarsely ground 2 tablespoons extra-virgin olive oil
1 tablespoon fresh thyme, chopped 1 teaspoon kosher salt
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For the wet brine :
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1 gallonwater 1 cup kosher salt
Any spices youwant
Note: You can addmore water if needed or if smokingmore salmon. It’s one cup of salt per gallon of water. To prepare the brine, simply dissolve the salt in lukewarmwater.
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