So easy, so good!!
* Exported from MasterCook *
OVEN SMOKED SALMON
Marlene (da Cook) Cochran from the Yukon's recipe
Salmon, dressed
Brown sugar
Kosher salt
Liquid smoke
(qtys. depend on size/number of salmon pieces)
Split the salmon along the backbone.
Remove the backbone and ribcage. Remove pin bones.
Leave skin on. Slice each side into 2" sections.
Lay the pcs. on a sheet pan; coat with brown sugar.
Sprinkle with kosher salt & liquid smoke.
You will be rinsing this off later, so be generous.
Cover w/plastic wrap & refrigerate for at least 12 hours.
Rinse the salmon pcs, pat dry, and place on cooling racks, which have been sprayed with vegetable spray.
Place in a 150 F. oven, until the salmon flesh takes on a translucent look, leaving the door open a crack to let moisture out.
This should take 6-8 hours, depending the thickness of the pieces.
Refrigerate for short-term use, freeze airtight for longer storage.
* Exported from MasterCook *
OVEN SMOKED SALMON
Marlene (da Cook) Cochran from the Yukon's recipe
Salmon, dressed
Brown sugar
Kosher salt
Liquid smoke
(qtys. depend on size/number of salmon pieces)
Split the salmon along the backbone.
Remove the backbone and ribcage. Remove pin bones.
Leave skin on. Slice each side into 2" sections.
Lay the pcs. on a sheet pan; coat with brown sugar.
Sprinkle with kosher salt & liquid smoke.
You will be rinsing this off later, so be generous.
Cover w/plastic wrap & refrigerate for at least 12 hours.
Rinse the salmon pcs, pat dry, and place on cooling racks, which have been sprayed with vegetable spray.
Place in a 150 F. oven, until the salmon flesh takes on a translucent look, leaving the door open a crack to let moisture out.
This should take 6-8 hours, depending the thickness of the pieces.
Refrigerate for short-term use, freeze airtight for longer storage.
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www.achefsjourney.com