Deep in the heart of darkness that was spring this year, the fur babies and I were itching for an opportunity to get outside. We strapped on our yoga pants, hitched up our Ugg boots, and decided to try our hand at smoking fish. "Smoking fish?", you might ask, "but why?" Yes, you can most certainly purchase a nicely pre-smoked salmon at the grocery store, but having done a little research, a four ounce piece of smoked salmon averages $8 (or $32 a pound...), at least in the greater Missoula area. If that doesn't convince you, just consider that this is an activity where you literally NEED to sit on your ass, drink a beer, and read a book for a minimum of 2 hours to do it successfully. So, let's do some math:
Butters has decided to make some home-smoked salmon. He goes to the cat grocery store and spends $25 on a whole side of raw salmon, that will yield 8, 4 ounce pieces of smoked salmon (roughly $12.50 per lb.). Last week, Butters had a party for all of his cat friends. Dexter served them store bought salmon at $32 per lb. How much cat nip beer can Butters buy with the money he's saving to drink while he smokes his fish? Do you have your answer? A LOT of cat nip beers, that's how many. Essentially, while this process is somewhat time consuming, it will give you the gift of cost effective, cured meat, with the added bonus of productive leisure time. Win, win I say.
Now, to make some fancy, hard-smoked salmon, you will need some non-edible supplies:
- Grill- I like my charcoal one for this process. If you decide to use a gas grill, you won't need the next two items.
- Charcoal (about 5 lbs)
- Lighter Fluid
- Wood chips for smoking (I like hickory) Note: If you use a gas grill, you will need a smoker box for your chips.
- Large bowl
- Strainer
- Cookie sheet with sides
You'll want to hang out with your fish to make sure that your charcoal fire stays stoked and covered in chips. Cooking anything in a smoker has a distinct odor, so maybe don't wear your favorite dry clean only ballgown for this process.
First, you'll need to soak your wood chips. The longer you smoke them, the less chips you'll need because they will last longer. Fill your strainer with chips, place it in the bowl. Fill the bowl with water. Leave to soak for a minimum of 1 hour.
After you get you chips soaking, you'll need to prep your salmon. One of the major pros of smoking your own salmon is that you can choose your own seasonings. I like onion and garlic powder with cracked pepper, but I also have a Trader Joe's lemon pepper grinder I'm itching to try out. Some people like to play with glazes (think balsamic vinegar and marmalade...), the possibilities are truly endless. You will need to clear a flat space in your fridge to let your salmon rest. It will lose lots of liquid, so choose a cookie sheet with sides so your fridge doesn't smell like fish for the foreseeable future.
Edible Ingredients:
As much salmon as you'd like to smoke- I used 2 lbs. cut into 8ish pieces, leaving the skin on
1 cup kosher salt
1 cup brown sugar
1 1/2 tbsp. each cracked black pepper, onion powder, and garlic powder
Mix dry ingredients together, move a little seasoning into a different bowl as you use it, so you don't contaminate your extra seasoning with fish yuck. Cover all pink sides of the salmon with a thick layer of seasoning. Place each piece on a cookie sheet, covered in parchment paper. Place in the fridge for a minimum of one hour (the longer you let the salmon set, the dryer the finish on it will be).
While you are waiting for your salmon to get dry and your chips to get wet, light your charcoal grill. Keep the coals in a pile in the front of the grill, where they can get lots of air. Cover in lighter fluid, and let burn until the edges have started to turn gray.
Take your salmon out of the fridge. There should be lots of liquid in the bottom of the cookie sheet. Wipe each piece off with wet paper towel. You can leave as much seasoning on the fish as you'd like, but if you leave it all it will be too salty.
Cover your coals with about 2 handfuls of your wood chips (strain first). Place your fish on a part of the grill with NO COALS under it, leaving a little space between each piece. Put the lid down on the grill, and open the vents halfway. The longer you smoke it the dryer it will be. 2 hours, adding new chips whenever the old ones have completely turned black will make a flaky, moist fish. Your fish should be a deep red color when you take it off the grill. Keep it on foil until it cools.
Serving Suggestions!
Now that you have all of this delicious fish, how do you eat it? Here are a few of my favorites!
- With a soft cheese (plain goat cheese, or Boursin) on crackers, or a crusty baguette.
- In a sandwich! Goat cheese, bean sprouts, cucumbers, and red onion on ciabatta.
- On a salad! Baby greens with sesame sticks, mandarin orange slices, cucumber and a balsamic vinaigrette.
- By itself! Great with olives, cheeses, and other cured meats like sopressata.
- On a Bagel! Cream cheese, red onion, and capers, oh my!
- On toasts! Goat cheese, dijon mustard and capers!
- In your pasta! I like it with pesto (see Pork and Pesto for Your Mama! Entry for a pesto recipe!!)
- With quinoa! Boil the quinoa with garlic and shallots in chicken stock.
- Show it off at parties! Friends love friends who smoke their own fish! There's a certain Ron Swanson-esque, je ne sais quoi about a buddy who makes artisanal meats.
- Smoked salmon dip! 1 lb cream cheese, a little milk, some worcestshire sauce, dill and dijon mustard blended with 4 ounces of your salmon.
Love and best fishes,
Katie
