When we were in Pittsburg the other day, Dillon’s had salmon on sale so we bought a few pieces. Chad has been catching trout, Vince has been smoking it and Vince said he would smoke the salmon.
He coats the skinless side with Kosher salt, leave it in the fridge for about 10 – 20 minutes. Then he takes it out rinses it and then lets it sit in cold water for about 30 minutes. Then rinse it again, pat it dry then coat it with brown sugar and let it sit in a plate in the fridge uncovered overnight. That kinda draws out some of the moisture and firms up the flesh. Then he smoked it for about 1-1-/2 hours, depending on the thickness of the salmon. It is so good!
We eat it with cream cheese on crackers and the Vince makes a pate’ type dish with some of it. Yum! I think I’ll keep Vince around for a while longer! 🙂