LOCATION: Recipes >> Fish >> Salmon 05
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Salmon 05
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No-smoke smoked salmon
1 cup Kosher Salt
1 tsp Liquid smoke
Blend the two together in a non-metal bowl. If a dryer consistency
is desired. place in a warming oven for 1 hour or a pilot lit oven
overnight. Rub a hefty pinch of this mixture on both the skin and
the flesh side if the fish fillets. Place in plastic container in
layers; skin down on the first layer, flesh to flesh on the second
layer, and repeated until all are in place. Cover and refrigerate,
pouring off accumulated liquid every morning. Ready to go in 2
days. Rinse and bake, pan fry, or freeze for future use. Try with
a few fillets at first to get the amount of salt that suits your
tastes. Other fish like eel mackerel also work well (remembering
to remove the dark side meat from the fillet).
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