I think it’s important to know how to smoke salmon using the right type of wood for the job. Best wood chips for smoking fishĭo you know that there are over 25 different varieties of wood that can be used for smoking foods? Some varieties are better suited for seafood than others. This helps the fish retain its moisture and allows a few minutes of carryover cooking to eliminate any remaining bacteria. It’s also a good idea to allow the fish to rest for at least 20 minutes before serving. When properly smoked, the internal temp of salmon should be 145☏ at its thickest part. FAQīefore I jump into the remaining instructions, I have answers to some commonly asked questions about making smoked salmon. The packaging eliminates excess moisture from getting into the fish, and it helps prevent freezer burn as well. If you are unable to source fresh salmon and plan to use frozen salmon filets, purchase the ones that are individually wrapped. Although some people do smoke previously frozen salmon (and it can be done), the end result isn’t quite the same. To see the process of making smoked salmon, watch the video located in the recipe card at the bottom of this post.Īny variety of salmon may be smoked, but it’s important to purchase a fresh, skin-on filet. Then stand back and watch your guests scramble to the table! How to smoke salmon – video and instructions Or for an impressive and delicious party appetizer, put out a platter of hot smoked salmon with pumpernickel bread and pickled red onions. Looking for a recipe for brine for smoked salmon? You can find that in my smoked salmon brine post!įor a weekend or holiday brunch, not much beats lox and cream cheese on a toasted bagel. Learn how to smoke salmon on any smoker with this recipe and video tutorial! Smoked salmon is fantastic for a brunch or party appetizer.
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