A smoke salmon recipe.
Original Recipe Yield 1 gallon
- 1 gallon water
- 1 cup kosher salt
- 1 cup white sugar
- 1 cup brown sugar
- lemon pepper to taste
- 1 (3 ounce) package dry crab and shrimp seasoning mix
- freshly ground black pepper to taste
- 4 cloves garlic, crushed or to taste
- 1 dash hot pepper sauce (optional)
- 4 lemons, sliced and crushed
- 2 oranges, sliced and crushed
- 1 lime, sliced and crushed
- 1 large yellow onion, sliced
- 2 large salmon fillets
1.Pour the water into a large bowl or small bucket. If you must use a pot, use one that does not contain aluminum. Stir in the kosher salt, white sugar, brown sugar, lemon pepper, parsley and seasoning mix. Add the garlic, hot pepper sauce, lemons, oranges, lime and onion. Soak your salmon in this brine for 12 to 36 hours. Smoke using your desired method.
On your Traeger, dry it, then cook the filets at a temperature of 180º for 7 – 8 hours
Smoked Salmon is a very tough food to match with wine because of its oiliness and smoke. To go with the fat content, the wine must have good acidity (forego those Gewurztraminers). Most wine flavors, being either fruity, spicey, or floral, tend to clash with the smokiness of the salmon. Grüner Veltliner and Sauvignon Blanc go beautifully with smoked salmon with their nice acidity, however, there are limited Grüner Veltliner and Sauv Blanc producers in Oregon. Reustle-Prayer Rock Vineyards makes a Grüner Veltliner, but they are sold out of their 2007 and 2008 vintages (look out for the 2009 soon). Spangler Vineyards produces a Sauvignon Blanc and their 2008 is currently on special for $17.