Simple Smoked Salmon
This past weekend over the Labor Day holiday we decided to pull out our little red smoker and get smokin’. We had family in town and we were putting on a serious nosh fest. I’m still wearing yoga pants and recuperating 5 days later. We had the typical pork butts (which is a word I am so not fond of, I mean it’s an awful visual and isn’t even accurate description, it’s a shoulder so why not call it that. Okay moving on. Sigh.) smoking away for hours on end that would turn into bar-b-que pulled pork deliciousness. We also decided to throw some Copper River Salmon into the smoking mix. I for one am glad that we did. It’s smoky scrumptiousness that you simply must try.
This Copper River salmon is so delicate and richly flavored that it doesn’t need much in the seasoning department. After a short cold shower, a gentle pat down, and a security check for pin bones it gets a sprinkling of kosher salt. That’s it. Into the smoker she goes and then we wait with appetizers and Prosecco of course. A few hours later she comes out flaky, smoky and sultry. Ready for a slathering of herb compound butter and a fork. That’s all she wrote.
Disclaimer: I am part of the Copper River Fresh Catch Crew. I received a shipment of Copper River salmon. Opinions are my own. Always have been. Always will be.
- 2 pounds Copper River salmon
- kosher salt
- hickory smoking chips
- Run salmon under cold water. Pat dry. Gently run your fingers up and down filet and if you feel any pin bones remove them using tweezers.
- You can leave fish whole or cut into filets. Season salmon with kosher salt.
- Use smoker, with hickory smoking chips according to manufacturers directions.
- Place salmon onto grill grate, close lid and cook for approximately 2 hours.