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Salmon, Oven-Smoked (P, TNT)
Source: Chef2Chef Recipe Club
Serves: Varies

Salmon, dressed (a dressed fish is one that is gutted and gilled. May have head and tail cut off as well)
Brown sugar
Coarse salt
Liquid smoke

The amounts used will vary depending on the size of the salmon you are using.

Split the dressed salmon along the backbone. Remove the backbone and ribcage. Remove pin bones. Leave skin on. Slice each side into 2" sections.

Lay the pieces on a sheet pan. Coat the pieces with brown sugar. Sprinkle with coarse salt and liquid smoke. You will be rinsing this off later, so be generous. Cover with plastic wrap and refrigerate for at least 12 hours.

Rinse the salmon pieces, pat dry, and place on cooling racks, which have been sprayed with vegetable spray. Place in a 150°F oven, until the salmon flesh takes on a translucent look, leaving the door open a crack to let moisture out.

This should take 6 to 8 hours, depending on the thickness of the pieces. Refrigerate for short-term use, freeze airtight for longer storage.

Posted by Terry Goldman

Nutritional Info Per Serving: N/A