Smoked salmon is a culinary delight that has been savored for centuries, and with an offset smoker, you can achieve perfection right in your backyard. This guide will show you how to create mouthwatering smoked salmon with a unique twist: a peppery pastrami-inspired flavor. By soaking four types of peppercorns and adding them during the smoking process, each bite of salmon bursts with an extraordinary mix of smoky and spicy notes. It’s an uncomplicated process that results in a beautiful, flavorful dish perfect for impressing guests or enjoying a gourmet treat at home. Dive into this recipe and elevate your smoked salmon game effortlessly!
INGREDIENTS FOR OFFSET SMOKER SMOKED SALMON
- 1 2½ – 3 pound whole skin-on salmon filet
- 1 cup brown sugar
- 6 tablespoons salt
- 2 tablespoons fresh diced ginger
- 1 teaspoon allspice
- 1 teaspoon whole cloves
- 3 bay leaves
- 1½ cups water
- ¼ cup honey
- ¼ cup black, white, red, green
DIRECTIONS FOR MAKING OFFSET SMOKER-SMOKED SALMON
Master the art of smoking with these directions for making Offset Smoker-Smoked Salmon. Achieve perfectly smoky, tender salmon fillets by using an offset smoker, infusing each bite with rich, flavorful goodness that’s ideal for any gourmet meal.
1. Bring your offset smoker to temperature
You will want to maintain a temperature of roughly 250 degrees throughout the entire smoking process.
2. Gather the ingredients
Combine the sugar, salt, ginger, allspice, cloves, and bay leaves with the water, stir and bring to a gentle boil. Let cool for 15 minutes. Pour hot tap water over the peppercorns and allow them to soak for 15 minutes.
3. Pour the brining mixture over the salmon
Rinse the salmon filet in cold water and pat dry with paper towels. Place the salmon in a shallow-rimmed oven tray, skin side down, and pour the brining mixture over the salmon. Spoon the brine over the salmon until the salmon is completely wet. Cover the salmon with aluminum foil.
4. Place the salmon in the refrigerator
This is a two-step, 16-hour refrigeration process. First, leave the salmon covered with the foil for 8 hours, occasionally spooning brine over the salmon. Secondly, remove the foil and pour off the brine into your kitchen sink—no need to keep the brine. Place the salmon uncovered back in the refrigerator for an additional 8 hours.
5. Remove the salmon from the refrigerator
Place a large sheet of aluminum foil on a cutting board large enough to hold the fish. Spray cooking spray on the foil. Place the salmon on the aluminum foil. With a pair of scissors, cut the aluminum foil around the salmon, following the outline of the salmon.
6. Brush the salmon with honey
Completely brush the salmon with the honey. This helps the peppercorns stick to the salmon. Scatter the peppercorns evenly over the salmon and gently pat the peppercorns to help them stay in place.
7. Place the salmon onto the smoker
Take the cutting board to your offset smoker and slide the salmon off the cutting board onto the grill grates. Smoke the salmon at roughly 250 degrees for 1½ to 2 hours. You will know when the salmon is finished when the temperature is 140 degrees in the thickest part of the filet.
8. Remove the salmon from the smoker
Using your cutting board again, slide the smoked salmon onto the cutting board. Allow the smoked salmon to rest uncovered for 15 minutes.
VARIATIONS AND SUBSTITUTIONS FOR OFFSET SMOKER-SMOKED SALMON
- Try Different Brines: Experiment with various brines to impart unique flavors. Common bases include sugar and salt, but you can add pineapple juice, orange juice, lemon juice, soy sauce, ginger ale, ginger beer, white wine vinegar, cider vinegar, champagne vinegar, or sweet sherry.
- Use Other Fish: Fatty, oily fish are ideal for brining and smoking. Options include whitefish, trout, mackerel, bonito, wahoo, bluefish, and mullet. Remember, smaller fish require less brining and smoking time, while larger fish need more time.
- Additional Condiments and Garnishes: Enhance smoked salmon with chopped red onion, capers, sour cream, crème fraiche, fresh herbs (dill, thyme, chives), crumbled hard-boiled eggs, blini, and toast points. These pair well with the elegant and luxurious flavor of smoked salmon.
- Pro Offset Smoker Tip: Trim the thin portions from the salmon filet before brining and smoking, but don’t discard them. Brine these pieces too, then place them on a sprayed wire oven rack near the heat source. In about 15 minutes, you’ll have a tasty snack while waiting for the main smoked salmon to finish.
TIPS AND TRICKS FOR OFFSET SMOKER SMOKED SALMON
1. Timing the Process:
- Refrigeration Schedule: Place brined salmon in the fridge at 2 PM. After 8 hours, pour off the brine at 10 PM. Refrigerate uncovered for another 8 hours, ready by 6 AM. Start smoking soon after for brunch-ready salmon.
2. Use Foil:
- Foil Under Salmon: Place foil under the salmon on the grill. It prevents the fish from falling apart and ensures even smoking without breaking when sliding on/off the grill.
3. Heat the Honey:
- Microwave Honey: Microwave honey for 15 seconds to soften, making it easier to brush onto the salmon.
4. Timing for Smoking:
- Start on the Hour/Half Hour: Begin smoking at the hour or half-hour mark to easily track the smoking time.
5. Vertical Placement:
- Place Vertically: Position salmon vertically in the smoker. This ensures even smoke distribution from tail to head.
