Smoked salmon
Salmon or trout fillets smoked to perfection with garlic and rosemary. After the overnight marinade and the brine soak, sit back and relax as the fish smokes. This recipe calls for curing salt which has sodium nitrate added to help preserve the fish.
Ingredients
Serves: 6
- 1 kg salmon or trout fillets
- 2 tablespoons olive oil
- 4 cloves garlic, chopped
- 1 1/2 tablespoons dried rosemary, crumbled
- 345g curing salt
- 1 litre water
- ground black pepper to taste
- 750g wood chips of your choice, soaked in water or wine and squeezed dry
Directions
Preparation:10min ›
Cook:5hours ›
Ready in:5hours10min
- Rinse the fish fillets and place them in a shallow glass baking dish. Drizzle oil over the fish and season with garlic and rosemary. Rub the seasonings into the fish. Cover and refrigerate overnight.
- Dissolve the curing salt in the water and pour into the dish with the fish. Let it marinate for 15 minutes per 1 cm of thickness.
- Meanwhile, prepare your charcoal barbecue for a four hour slow burn. Light and wait for the grey ash to cover at least 90 percent of the coals. The temperature should be at 65 degrees C before you get started.
- Remove the fish from the brine and discard leftover liquid. Place each piece of fish onto a small piece of aluminium foil - just big enough to hold the fillet, and season with pepper to taste. Place the fillets on the grilling rack. Sprinkle a handful of the soaked wood chips over the coals. Cover and allow fish to smoke for 2 hours, adding more wood chips as needed.
- Increase the heat in the smoker (add more charcoal) to 95 degrees C and let the fish smoke until the internal temperature of the fillets reaches 70 degrees C. Remove from the smoker and let rest for 20 minutes before serving.
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Reviews and Ratings
Global Ratings:
(12)
Reviews in English (11)
smoking times seemed a bit excessive so I used my common sence and cut it back to about 4 hours like it said in the recipe... turned out real good! - 11 Jun 2006 (Review from Allrecipes USA and Canada)
I've never had Steelhead trout before and it was delicious. I don't know how long my hubby smoked the salmon, but the brine was great and the fish came out perfectly. A couple days in the fridge really brought out the flavors. Thanks! - 01 May 2007 (Review from Allrecipes USA and Canada)
Try using pecan hulls in your smoker. I just did a few rainbow trout filets and smoked them using ONLY pecan hulls. They are fantastic and you really get the pecan flavor. - 18 Nov 2007 (Review from Allrecipes USA and Canada)