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| Honey glazed smoked salmon. |
| (1/2) > >> |
| WDFW Hates ME!!!:
Gave some smoked fish to Otto when he came down and he asked me to post what i do. Start with fresh Coho or Steelhead, or whatever fish. I use fresh if i can, but i like thawed fish also. Start out with: 2 cups Brown sugar 1/3 cup non iodized salt, saltier than i like but good. Can adjust to your liking. 1 TBSP alspice 1 TBSP Garlic powder 1 TBSP dill weed 1 TBSP onion powder I then mix it all up in a glass bowl. I roll the fish in the mixture so the whole srip of fish is coated. Place in plastic or glass container and put in the fridge over night. I open container and stir so all fish is coated evenly. It will make its own juices and will be a sugary mess. I lay out my smoker racks and put the strips on the racks, i do not rinse my fish. I smoke untill it is about an hour from being done. I take it out of the smoker and pre heat the oven to 325 and i coat the fish in honey, then place in preheated over for 20 minutes. Ask Otto, it is great. Try not eating it all before it cools. I got the recipe from another website and i love it... |
| Alchase:
awesome, this recipe sounds very similar to a Squaw Candy recipe our family has used for generations. I love the sweet smoked salmon, actually I love all smoked salmon, LOL. |
| jackelope:
great...just what i need to make my crappy chicken salad sandwich taste even crappier. |
| Otto1:
Chris......... awesome! I get a shipment of saltwater caught dogs(my favorite salmon for smoking) here in the middle of October... Thanks a bunch for posting this |
| WDFW Hates ME!!!:
I also only use alder chips. 2 pans. Any more and you will not like it, it turns out a little metallic tasting. Do not ask me how i know this. |
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