Smoked Salmon

If you hang around these parts any at all, you’re fully aware of the fact I’m not crazy about fish.  But apparently, when I was younger, my grandma would bring home Captain D’s (we don’t have one of those around here anymore, but it’s like Long John Silvers) for dinner every once in a while.  Well both my parents worked, so I went to my grandparent’s house (my grandpa was retired) after school, and sometimes I would still be there when my grandma got home.

My grandpa swears (ok well he swore too (I’ve even been told I might get some of mine from him but shhhh), but this is more like promises… lol) that I used to eat all of mine (I guess grandma got me some to… I don’t remember) and part of his.  So one day while I was over there and he heard me say I didn’t like fish, he told me I was full of it.

Truth be told, I’m not real crazy about it, but anytime we’re at a restaurant or even at home, if hubby orders it or makes it, I suck it up and try a piece.  Remember, our taste buds change every 7 years, so maybe, just maybe someday I’ll love like it again.

All of that was said for this…. a fish recipe, courtesy of Hubby :).  Yes, I tried it.  No, I still don’t like it.  Good thing my parents, my grandma & my mother in law were over to eat it so I didn’t have to.  No offense sweetheart.  I loved the ribs you made me!!!!

Smoked Salmon

1.  Slice the salmon ever 3/4 of an inch down to the skin but not through the skin.

2.  Make the Brine consisting of

     2a. 1 Quart water

     2b. 1/3 cup brown sugar.

     2c. 1/3 cup Kosher Salt

     2d. 2 Cloves Garlic, minced.

     2e. Of course some black pepper.  About 1/4-1/2 tsp.

     2f.  Stir it all together

3.  Place fish in the brine and allow it to marinate for about 24 hours.

 

4.  Rinse the fish off (which we forgot this step so it was a bit salty.

5.  Once the fish is rinsed off, place the fish skin side down on the smoking planks.

6.  Smoke the salmon at 250 degrees for 1 1/2-2 hrs or until the center of the meat is 137degrees F.

7.  Remove & enjoy (while I go eat some more smoked ribs… lol)