I just got a nice fresh, and huge, salmon fillet from a co-worker.
He caught it in upstate NY.
I followed the recipe pretty closely... but I have one of the electric smokers. I filled a big cast iron smoke box with well soaked mesquite chunks and placed it directly on the electric coil.
Oh, I did not put oil on the dried fish.
Placed a small pan of water between the smokebox and the fillet to moderate the temp and catch the drippings.
Nice smoke production.
Went for about an hour and a half....
HOLY MOTHER OF MACKERAL!!
That smoked salmon is absolutely fan-freakin-tastic!
Nice balance of salty and sweet and a solid smack of smoke,
way better than the commercial stuff.
Thanks Leif for the recipe and inspiration!
(Now I can't wait to try it on bluefish
)
