TYPES OF SALMON FOR SMOKING

ATLANTIC SALMON

This variety of farmed salmon is widely available and affordable. Its bright orange color and high fat content creates a stronger flavor than most.

KING SALMON

One of the most popular types of salmon used for smoking, this one has a high fat content, deep red color, and is extra flaky. King salmon is also referred to as Chinook.

SOCKEYE SALMON

This variety is balanced with a slightly leaner flesh and firmness that makes it a great candidate for hot smoking because it won’t fall apart.

Smoked Salmon Recipe

INGREDIENTS

1 lb. salmon filet

2 tbsp. kosher salt

2 tbsp. dark brown sugar

Alderwood, apple chips, or pellets

Directions

Pat salmon dry with paper towels and place on rack lined sheet pan. In a small bowl, mix brown sugar and kosher salt. Lightly coat skin side and then thoroughly coat meat side with the brine. Place salmon onto the rack and cover with foil. Let sit in the refrigerator for eight hours or overnight. Rinse brine with water and pat fish dry. Place salmon onto the rack uncovered and into the refrigerator for at least five hours. Remove fish about thirty minutes prior to smoking. Preheat smoker to 140-150 degrees Fahrenheit. Add fish and close lid. After one hour, or when the internal temperature reaches 110 degrees, raise to 180 degrees and cook for another fifteen minutes. Let fish rest on the counter for ten minutes and enjoy.

Smoked Salmon Toast

INGREDIENTS

2 tbsp. olive oil

2 slices of pugliese, pumpernickel, or sourdough bread

4 tbsp. cream cheese

2 sprigs of fresh dill

2 tsp. capers

2 tsp. pickled purple onion Salt and pepper to taste

Directions

Drizzle olive oil onto each slice of toast and season with salt and pepper. Meanwhile, heat a medium skillet to medium heat. Place toast olive oil side down in the skillet and cook for two minutes, or until golden brown. Remove from heat and spread cream cheese over the toast. Layer smoked salmon over cream cheese, garnish with fresh dill, capers, and pickled onion. Season with salt and pepper.

SMOKED SALMON BOWLS (MAKES TWO)

INGREDIENTS

8 oz. smoked salmon ½ c. cucumber, chopped ½ c. pineapple, chopped ½ c. edamame

1 avocado, sliced

2 c. cooked sushi rice

1 tsp. sesame seeds

3 tbsp. mayonnaise

1 tsp. sriracha

1tsp. sesame oil

1 tbsp. soy sauce

2 green onions, sliced (optional)

Directions

Chop ingredients ahead of time. In medium-sized bowl, layer sushi rice, smoked salmon, cucumber, pineapple, edamame, and avocado. In small bowl, mix mayonnaise, sriracha, and sesame oil. Drizzle dressing over the bowls and garnish with sesame seeds and green onions.

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