Rosenthal Richard J CRPH <RosenthalRJ@nswccd.navy.mil>
  bbq list
                                                               
Here's all you need to know about Salmon!
Most of the good stuff is from - Dan Sawyer [dan813@uswest.net]
_____________________________________________________________________
> Good Morning to you Alex, I have only a recipe from a Alaska woman for
Smoked Salmon, and what's  a little of happening with making Squaw 
candy. I am trying to get the whole process and ingredients for Squaw 
candy, when I get this I will post to you.

> > > Well now I think we have stirred up some of our dropping in our Hen
> > > house time to move on as I don't want to get back on my errors wastes
> > > all of our time.
> > > I remember when we were on the subject of Smoked ( keeping with the
> > > subject now) Salmon, and someone asked about Squaw Candy. Okay I will
> > > give a little info for you to think about:
> > > Squaw candy consists of thin strips of salmon that have been brined in
> > > maple sugar and honey before being cold smoked. An Eskimo delicacy. It
> > > take nine to eleven days just to prepare this delicacy
> > Sounds like great stuff.  Do you have detailed instructions for
preparing
> > this delicacy?
> > -alex
    I have been smoking Salmon for over three years, and have tried and
tried to make
any version of salmon jerky or a slightly sweeter version referred to as
squaw candy.

I have had a little success, so I'll share, so that others can experiment
until
we get it perfected.
    First I make a brine of 1/2 cup salt 1/4 cup light brown sugar, to this
I add 3
bay leaves, 10 whole cloves, ground up. and about 1 tblspn white pepper.
    I allow to "soak" for 8 hours, or overnight, remove and drain.
    Then as draining is complete, I spread a thin coat of cane syrup/water
mixture
(about 75% syrup/25% water), then I lightly sprinkle dill then heavily
sprinkle black
pepper, then allow it to form the pellicule (sp?).
Then I place in a 160 degree smoker and use one of my 2 quart cast iron pots
full of
alder to smoke.
    Then after about 5 to 6 hours, I check it, and as soon as it starts to
look dry
around the edges, I remove and allow to cool to room temperature.. I then
use a fork
and "shred" it into strips as I can get, then spread all on a cookie sheet
as place
in the freezer for 1 to 2 hours.
    When frozen, I transfer to the dehydrator and then dry until it still
bends but
is almost brittle (4 to 5 hours at 140 degrees).
I remove, put in a quart or 1/2 gallon canning jar, put the ring and lid on,
and keep
in the freezer.
    I have packaged it in 1/2 pound bags and frozen it, breaking it out as
needed for
snacks, but I can tell you that a 10 pound salmon will last only about 3
days in my
house when I do it this way.
    I have no eskimo blood and have never tasted Squaw candy... but this is
the
closet I have been able o come to making salmon jerky... and I do that by
leaving out
the step of thin coating with cane syrup/water.
_____________________________________________________________________
 8 hour squaw candy

Cut salmon in 1/4" thick strips. I did this while it was still partly frozen
so the thickness would remain consistent.

Mix the following as a marinade:
1/2 cup of soy sauce
2 TBS brown sugar
1/2 tsp fresh ginger (optional if you don't like ginger)
1/4 tsp pepper
1 tsp liquid smoke

Boil all ingredients, let cool.
Marinate salmon for 15 minutes to one hour. Shorter time gives more fish
taste, longer time brings out marinade. I like 45 mins. to an hour.
Lay strips on racks (either oven or Little Chief smoker).
Dry in 150 degree oven for 5-6 hours or until dry and leathery to the touch.
Store in air tight jars.
I am using my Little chief without wood chips with the lid cracked about 1/4
inch. If you need to you can use 1/4 tsp dried ginger in place of fresh.

You can also use terriyaki and worcestershire flavors for some great
variations.
_____________________________________________________________________
Dan Sawyer [dan813@uswest.net] Wrote:

A couple two or three years ago the list got into a thread about smoking
salmon.  I wrote-up my methodology and techniques, which were teachings
from the old man that taught me back in the mid-sixties. I kept my
replys for a long time - until my hard drive crashed one day, and I'm
not sure if any of it was archived or not.
Anyway, the ol' boy knew what he was doing, 'cause he had made his
living at it for several decades and had custom smoked and kippered a
lot of stuff for some fairly distinguished folks, nationwide -
astronauts, past presidents, senators, famous fishermen, writers and the
like.  He was a pretty simple and frugal kinda guy and didn't waste even
a spoonful of anything.  He was 90 and dying of cancer, wanted someone
to buy his business and carry-on with his ways and learn how to do the
things that he did.  I just kinda stumbled into it from a little ad in
the classifieds.  I was unemployed at the time, in between jobs and/or
career decisions, so I thought that this smoking thing would be
interesting.  We cut a deal, $2K for all of the equipment, building and
as much training that he could provide before his demise.  We worked
together for almost a year before he passed away and then his
brother-in-law helped me with some of the things that he was unable to
do.  All in all, the training was very rigorus.  He - they, taught me
from the ground up, everything from wood selection, cutting, seasoning,
fire building and tending, to sharpening knives, breaking down steam
boilers and all the how-to's for almost every kind of fish and wild game
- a lot to learn in a short time, but I've carried his wisdom with me
ever since and it's provided great joy for me.  The cannery and
smokehouses are long gone now, but his techniques - as simple as they
may appear, come from probably countless attempts at producing some of
the best smoked stuff you could ever eat.
The difference between smoked and kippered is:  "smoked" is salt-cured
before the smoking prosess begins and "kippered" is salted and cured, or
not salted at all, after the smoking cycle is completed.  In general the
term "kippered" will refer to a short hot smoke cycle, whereas "smoked"
is a longer-lower temp smoke cycle, but the addition of a salt cure
after smoking is the way I was taught - and my teacher being an ol'
Sweede, I suspect that's the way his ancestors might have taught him and
it's probably not written down or very well documented.
Firstly, the smokehouse dimentions are probably the most important
factor, besides type of wood and fire control, in producing a
consistiently sweet mellow smoke and the ability to maintain
temperatures to within a 10-20 degree increment.  I believe that volume
plays an important role in producing a high quality smoked "anything" -
not only fish.  Volume and smoke velocity is in direct porportion with a
finished product that's either too smoky - bitter - or over done and
dry, because the temps are difficult to control.  As the volume becomes
less, the control factor becomes a lot more difficult and the chances of
creosote build-up increase.  The ol' boy could have built any size
smokehouse, but he built all the houses exactly the same size, which
were and still are, out of regular and out of what would be considered
normal dimentions.  The smokehouses were 5 foot deep, 11 feet wide and
13 feet high, with a work platform across the front that was high enough
to store the racks under and stand on to service the the racks in the
smokehouse through the three doors on the front.  The service door for
the fire was on one end at the ground level.  I've built several
smokehouses since and have stuck with basically the same design - I've
scaled it down a little bit, but not by too much - there's a picture of
one on Dan Gill's survival page that you can get to through
bbqporch.org, not to detailed, but you can kinda get an idea of what it
looks like.
Secondly, the wood should be seasoned and barkless - there's a lot of
controversary about whether wood should or should not have the bark
removed, but if I put a chunk of bark-on wood in the smokehouse, I got
my ass chewed-on - bigtime.  Said, "the bark is where all the bad smoke
is" and I believe it to be true - if a fire is going to smolder, it will
usually be because it has burnt down to the bark and it just takes too
many BTU's to ignite and burn cleanly, so it just lays there and
smolders, your air flow diminishes and zap...creosote starts
condensating on your meat.  I've had a hard time convincing anyone that
that's what happens - but it does.  It takes a little more effort to
clean the wood, but it's worth it in the long run.  If you stack your
wood with the bark down when it's green, the bark will loosen and fall
off as it seasons-out and it's less hassle to deal with.
Those are probably the two most important things, plenty of volume and
good clean seasoned wood - the rest is technique, temperature and fire
control.  So, after all the BS'n, here's what you wanted to know.

Smoked Salmon:

The taste and texture of smoked salmon will vary greatly as to the type
of fish it is.  Silver salmon or Coho will be a dryer, but more colorful
product.  The Chinook or King salmon will produce a much more moist and
"buttery" product, but the reddish color will not be as bright.  My
preference is Chinook, hands down, but a lot of people prefer the Coho
and like it drier.  Basically, the two will smoke-up about the same, but
the Chinook is usually a bigger fish and will require a bit longer in
the heat cycle because of the thickness.
Start with fresh fish if possible, frozen fish does not perform nearly
as well and is almost always drier.  The pellicle is harder to form, the
skin is difficult to remove after smoking, it doesn't take the salt as
well and it's just harder to handle all together.
Remove the head and fins, scale and filet, removing the backbone and rib
bones.  Lay the filet skin-side down and hand salt with a medium
kiln-dried or coarse kosher salt.  Try to control the amount of salt in
porportion to the thickness of the filets - salt heavier down the middle
and towards the head, with less salt on the thinner belly and tail areas
where the filet is not as thick....it may take a little practice, but
salt it as about three times what you would salt to eat - the
accumulation of salt over the thickest areas will start to turn white as
it builds-up - that's OK, on the thinner areas the salt will almost
disappear and become transparent.  Dry salting will give you much more
control than wet brining, the salt will be a lot more evenly distributed
and the thinner areas of the filet will not be too salty - and the
thicker areas will have enough salt.  Stack the salted filets - pick-up
the filet by the belly, straight up, trying  not to bend the filet
backwards - on top of each other, skin down in a box or container that
has holes in it or a way for the salted liquid to be drained off.  A
rack in the bottom of the pan will work, or  an old wooden apple box
with a piece of plastic in the bottom - that's what ol' Fred used.  The
moisture will start to draw almost immediately - I'll usually lay-out
all of the filets and salt them all at one time - it's easier and your
hands should be dry when handling the salt, or it gobs-up around your
fingers and you can't get an even salt.  Cover the box with a piece of
plastic or something to keep the critters out and refrigerate for a day
- if I salt in the morning, I'll let it go until the next morning - if
it's in the Winter, refrigeration isn't really necessary, unless it's
below freezing - about 35-40 degrees is about right.
First thing the next morning, get your fire started in the smokehouse
and try to get the temps to stablize at around 110F - with a nice bed of
coals and the fire BURNING.  While you're doin' this, lay the filets out
skin side down and gently spray the surface clean with frsh cold water.
Squeegee the excess water from the filets with the palm of your hand -
pressing fairly firm - until most of the moisture is gone.  To smoke a
whole filet is a little more tedious than smoking cut sections and in my
opinion, the whole smoked filet becomes a waste - unless you can eat it
in one setting...you'll get a lot better piece of smoked salmon if you
cut the filet into sections.  I usually cut across the filet in about
2-3" pieces, that seems to be about the right size for people to eat and
the pieces will take more smoke and be easier to deal with.  Lay the
pieces on the rack with space between each piece - run your finger
between the pieces to make sure that they don't touch each other.  Put
the racks in the smokehouse and leave the doors open for a couple of
hours, maintaining the 110F with the fire burning.  During this time the
surface of the fish will begin to get dry and the "pellicle" will start
forming - this is the most important step, the pellicle will "seal" the
moisture in the fish - if the temperature is too high and there is
moisture trapped in the smokehouse, the fish will sweat and the pellicle
will not form - as the temperature increases the sweating increases and
at the end of the cycle, you have dry crumbly funk with ugly yellow
slime all over it.  Sometimes it takes a little longer to form,
sometimes a little less - depending on the humidity and temps, but when
it forms, the surface will be dry to the touch and starting to take-on a
little color.  At this point bring the temp up to about 125-130 and
close the doors.  Maintain this temp for 3-4 hours depending on the
thickness - this is the temp range that the fish will be taking smoke
and you can leave it in this temp longer if you like more smoke, but I
wouldn't leave it there for longer than 5-6 hours.  It will be getting a
good color by now and the surface pellicle should look as if it's been
coated with schallac - shiny and still dry to the touch.  Now, the
pellicle is firm and you have the smoke, so the cooking cycle is all
that's left  - raise the temps to 140-150 and hold it there for the next
3-4 hours.  Usually, if I start a smoke at 8 in the morning, I'll finish
sometime around 8-10 that night - unless the fish is real thick or in a
whole filet, then I might bank the fire and let it smoke overnight and
check it the next morning - you have to be careful doing the overnight
thing though, if your fire goes out or it goes into a smoldering mode,
you can ruin a load of what was once some pretty good stuff.
This method will produce a smoked salmon that keeps for about a month in
the refer, vacuum sealed it will keep for a couple of months - the best
way to keep it fresh, is to put it in glass mason jars with a tight lid
and stick it in the freezer - then just thaw-out what you need.
Sturgeon is done the same way, with the exception that the filets will
be about twice as thick - so the times in the temps will be lengthened
somewhat, but it will finish about the same.
Other whitefish, saltwater or fresh, don't do very good.  The fat
content isn't high enough and they seem to dry-out too much for my taste
- halibut, striped bass, bottom fish, snapper and cod are better
grill-smoked - hot and fast, so the moisture stays in the fish.  Trout
and eel smoke-up pretty good, but you got to cut the cycles in half -
I'll leave trout in the round and lightly salt the rib cavity, let stand
overnight, rinse and smoke the next day.  Eel, I filet, rinse, salt and
smoke about the same as trout.
As far as a kipper is concerned, it's kinda the same process but the
salt is left out.  The pellicke forming cycle is the same, but I'll jump
to 130-140 for about 3 hours and finish near 160 for just a couple
hours.  The product will not be cured, so the processing after the smoke
should be done quickly - within a few hours.  I typically can all of the
kippers, adding a mixture of salt and brown sugar to the can and canning
for 100 minutes at 10-15 lbs.  Fresh-to-eat kippered salmon is good
right out of the smokehouse.  Serve it with a little dill hollandase or
just lemon, salt and pepper.

Well, that's about it for now - m' fingers are gettin' cranky.  I'll
write more another time, ya just gotta bear with me, 'cause I get a
little long winded sometimes.

A fellow carnivore,
Dan in WA -   Dan Sawyer [dan813@uswest.net]
_________________________________________________________________

Here's three fish brines I saved from earlier.......

2)    Here's a fish smokin' recipe:

Brine the fish in a 24-4-2 solution   (24 parts water - 4 parts salt - 2
parts sugar) for  48 -72 hours ( 2-3 days )
then rinse the fish off and place it whole and unwrapped on a plate/pan in
the refrigerator.  Let it sit in the fridge for 24 - 48 hours or until it
gets a sticky gelatinous coating over the whole skin of the fish.  Then
smoke it how you regularly would ...
This will help the skin adhere to the meat of the fish and will produce a
product more like the way smoked trout/salmon look in the grocery store.

Also for doing Ducks:

Parboil the whole duckling in a large pot of hot water  (along with spices &
honey & soy sauce) after cutting some slits in the skin of the duck.  Then
let the duck sit whole and unwrapped on a plate/pan in the refrigerator.
Let it sit in the fridge for 24 - 48 hours or until the skins shrinks up
around the flesh of the duck.   This will allow the skin to adhere and crisp
up much better then a non-parboiled duck would.    Then smoke it how you
regularly would ...

3)      First I make a brine of 1/2 cup salt 1/4 cup light brown sugar, to
this I add 3 bay leaves, 10 whole cloves, ground up. and about 1 tblspn
white pepper. I allow to "soak" for 8 hours, or overnight, remove and drain.
Then as draining is complete, I spread a thin coat of cane syrup/water
mixture
(about 75% syrup/25% water), then I lightly sprinkle dill then heavily
sprinkle black pepper, then allow it to form the pellicule (sp?).
Then I place in a 160 degree smoker and use one of my 2 quart cast iron pots
full of alder to smoke.
    Then after about 5 to 6 hours, I check it, and as soon as it starts to
look dry around the edges, I remove and allow to cool to room temperature..
I then use a fork and "shred" it into strips as I can get, then spread all
on a cookie sheet as place in the freezer for 1 to 2 hours.  When frozen, I
transfer to the dehydrator and then dry until it still bends but is almost
brittle (4 to 5 hours at 140 degrees). I remove, put in a quart or 1/2
gallon canning jar, put the ring and lid on, and keep in the freezer.   I
have packaged it in 1/2 pound bags and frozen it, breaking it out as needed
for snacks, but I can tell you that a 10 pound salmon will last only about 3
days in my house when I do it this way.   I have no eskimo blood and have
never tasted Squaw candy... but this is the closet I have been able o come
to making salmon jerky... and I do that by leaving out the step of thin
coating with cane syrup/water.
_________________________________________________________________

SMOKED SALMON 

Recipe courtesy Alton Brown

1 cup kosher salt 
1/2 cup sugar 
1/2 cup dark brown sugar 
1 tablespoon crushed black peppercorns 
2 large salmon fillets or sides, pin bones removed

In a bowl, mix together salt, sugar, brown sugar and peppercorns. Spread
extra-wide aluminum foil a little longer than the length
of the fish and top with an equally long layer of plastic wrap. Sprinkle 1/3
of the rub onto the plastic. Lay 1 side of the fish skin
down onto the rub. Sprinkle 1/3 of the rub onto the flesh of the salmon.
Place second side of salmon, flesh down onto the first
side. Use the remaining rub to cover the skin on the top piece. Fold plastic
over to cover then close edges of foil together and
crimp tightly around the fish. 

Place wrapped fish onto a plank or sheet pan and top with another plank or
pan. Weigh with a heavy phone book or a brick or two
and refrigerate for 12 hours. Flip the fish over and refrigerate another 12
hours. Some juice will leak out during the process so
make sure there's a place for the runoff to gather. 

Unwrap fish and rinse off the cure with cold water. Pat salmon with paper
towels then place in a cool, dry place (not the
refrigerator) until the surface of the fish is dry and matte-like, 1 to 3
hours depending on humidity. A fan may be used to speed
the process. 

Smoke fish (see Note) over smoldering hardwood chips or sawdust, keeping the
temperature inside the smoker between 150
degrees F and 160 degrees F until the thickest part of the fish registers
150 degrees. Serve immediately or cool to room
temperature, wrap tightly and refrigerate for up to 3 days. 

NOTE: You can find a diagram for the smoker by clicking on "TV Show Recipes
and Schedule" on our homepage, then on "Good
Eats." 

Cook's Note: Trout, mackerel, and bluefish also smoke well.
_________________________________________________________________

Believe you to be right on this, have brined whole salmon for that long but
fillets are another world. David Spriggs gave me a book on Smoking Salmon
and Trout by Jack Whelan. Very informative book when it comes to fish. Here
is some of his general guidlines for brining fillets. 
Salt- 4 1/2 cups             Sugar (white or Brown) 1 1/2 cups
Water 128 oz 
Brining times 
Piece Thickness                       Fat Fish                      Lean
Fish 
3/4"                                         2 1/2 hr's
1 1/2 hr's 
1"                                            3 1/2
2 1/2 
1 1/4"                                       4 3/4
3 1/4 
1 1/2"                                       6
4 
And so on with the thickness. Have found it pretty reliable. 
Smokin in Montana 
Don 
"Edward M. Slavish" wrote: 
Mike and Fred, 
Have you actually done the salmon brine that way or just heard about it. 
Please don't misunderstand me; if you know that brining for 24 hours works 
then I can't argue, but I was told that fish need only a short brining 
period and I have done salmon for about 2 to 3 hours then rinsed it and 
patted it dry, then sprayed Pam on the bottom of the half fish and smoked 
for 2 hours at about 250. It was wonderful. I brushed it twice with a mix of
butter and Dill. 
My only point is that I was surprised to hear you say you brined it for 24 
hours. 

_________________________________________________________________
Stu, here is the Salmon recipe that we used at American Royal:
Mortons Sugar Cure (leave out the hickory flavor packet)
Dill weed
Taragon
savory
garlic powder
onion powder
dk brown sugar
Dust filets with spices (except dk brown sugar), then cover about 1/4" thick
with sugar cure. Cover with plastic wrap and let set 2 to 3 hours in fridge.
Remove from fridge and rinse very well, let set out at room temp for aprox 1
hour, the salmon will tack up.
Reapply lite dusting of spices(no sugar cure) and a very lite coating of
brown sugar.
Smoke at 225-250 to an internal temp of 155.
The salmon will still be moist, if you like it drier cook longer.
Hope you enjoy.
Jim
_________________________________________________________________
>>> Technically, Alder is hardwood.  'Sposed to be good for smokin'.
>>>   -Max-

>>It is used a lot in the Pacific Northwest, especially with fish;
notably
>>Salmon.
>>However, it is a very mild wood.  Too mild for my taste.
>>I'm one of those who frowns at Oak, as not enough flavor for me.

>I agree with with you on the alder...way too mild! Oak and mesquite
mixed....

Alder will produce a very aromatic and distinctly unique smoke flavor in
all meats, contrary to the belief that it will just impart a very mild
smoke flavor to fish.  I use alder to smoke brisket, ribs, butts and
turkey, with the result being just as smoky and flavorful as oak or
hickory.  Properly seasoned alder will produce a very consistent smoke,
the fire can be maintained with little effort and IMO the risk of
creosote build-up over a long smoke cycle is less than that of the
"heavier" woods. I've used a lot of different combinations - cherry,
apple, plum, pear, maple, oak, hickory and mesquite.  I always come back
to alder because of its distinctive smoke flavor.  I agree with Kurt
about hickory and its  ability to become overpowering and sometimes
bitter - you can accomplish the same thing with alder if you ain't
watchin' what's goin' on.  Alder also produces a beautiful smoke ring
and surface color.
Being from the Northwest and having an abundance of alder makes it
cheaper and easier to get a hold of than hickory or pecan, but it will
produce a brisket 'n butt every bit as good and smoky.
If you get out this way, give me a hollar and I'll do ya up a brisket or
butt smoked in a vertical smokehouse using 100% red alder - I think you
might just change your mind about alder being too mild.

A fellow carnivore,
Dan in WA
______________________________________________________________________

Salmon is popular, whether for weeknight meals or weekend entertaining,
because it is so versatile. You can grill it, roast it, broil it, sear it,
steam it or poach it.
Some methods work better with farm-raised salmon; others are better with
wild salmon. In general, farm-raised salmon often needs coaxing to give it
flavor; wild salmon, with its robust flavor and delicate texture, should be
simply prepared.
We've spent months putting both kinds of salmon to the test, pairing the
right recipe with the right technique, so you can reap the benefits.
All cooking times are approximate since salmon fillets and steaks vary in
thickness. Note that salmon continues to cook for a few minutes after it is
removed from the heat; it is cooked through when it flakes easily and is no
longer opaque in the center.
GRILL

If you splurge on expensive wild salmon but once a year, outdoor grilling
season is the time to do so. In one of nature's most considerate acts,
Pacific Northwest wild salmon season coincides with the East Coast spring
and summer grilling season.
Native Americans grilled their salmon on an untreated wooden board, which
gave it the aroma of wood; the method, called planking, is still popular
today. Wild salmon's rich flavor begs for a modest preparation. You can't go
wrong with salt, pepper and perhaps a squeeze of lemon.
If you are grilling farm-raised salmon, you can spark its sometimes bland
flavor. In "Fish & Shellfish" (William Morrow, 1996), James Peterson shares
a common Japanese tactic. Lightly sprinkle the fish with salt about two
hours before cooking; it draws out excess moisture and gives the fish a
firmer texture.
When grilling any type of salmon, remember that fish is delicate and
shouldn't be exposed to an extended fiery blast; it is best cooked using the
indirect method. If you have a charcoal grill, build the fire on one side of
the grill, or around the sides of the grill, leaving an empty space in the
middle. Place a disposable aluminum drip pan in between or beside the coals
to catch the fat and place the fish over the drip pan.
For a gas grill, if it has controls for the left and right, heat one side
and place the drip pan and fish on the other side. If you have front and
back burners, the fish should go in front and the heat in the back.
Oiling the grill helps to keep the fish from sticking. But it's not a
perfect solution. The trick is to minimize the sticking. Try strewing the
oiled rack with thinly sliced assorted citrus fruits or whole scallions. The
grill marks and some flavor will be sacrificed but the salmon remains
unmarred; this technique is especially well suited for farm-raised salmon.
To Grill Whole Salmon: Don't bother with a marinade; it won't permeate the
skin. Instead, make a few slashes, cutting at an angle about an inch or so
deep, along the midsection of both sides of the salmon. Stuff the slits with
aromatics, such as thinly sliced citrus or sprigs of herbs. Trim the tail,
if necessary, or wrap it in foil. Grill the salmon, covered, over indirect
heat until it is cooked through and flakes easily. Set aside for 5 to 10
minutes before slicing.
To Grill Salmon Fillets, Steaks or Sides: If using marinated steaks or
fillets, pat them dry. Sear, skin-side down if applicable, over direct heat
for 3 to 4 minutes. Transfer the fish to indirect heat and cook until the
salmon is cooked through and flakes easily.
Salted and Grilled Salmon Fillets

(4 servings) 
When only farm-raised salmon is available, try this technique. Salt the
salmon and refrigerate for a couple of hours and then rinse well. If
desired, soak it in sake to remove excess salt and impart a distinct flavor,
or use your favorite marinade or spice rub.
Even the most veteran chef acknowledges that salmon cooked on a grill tends
to stick, even if vegetable oil is spread on the grill first. So be
prepared. From James Peterson's "Fish and Shellfish" (William Morrow, 1996).
Four 3- to 5-ounce fillets salmon, skinless 
2 tablespoons coarse sea salt 
1/2 cup sake (may substitute 1/4 cup sake and 1/4 cup mirin) 
Vegetable oil for the grill 
Place the salmon on a plate and sprinkle both sides with the salt. Cover and
refrigerate for 1 to 2 hours.
Rinse the salmon under cold water and pat it dry. Transfer the salmon to a
bowl, cover with the sake and turn to coat. Cover and refrigerate for 30 to
60 minutes, turning once. Preheat the grill on high. Drain the salmon and
pat it dry with paper towels.
Oil the grill with vegetable oil. Over direct heat, sear for 3 to 4 minutes.
Then transfer the fish to indirect heat and cook until the salmon is cooked
through and flakes easily, 3 to 7 minutes.
Per 5-ounce serving: 317 calories, 32 gm protein, trace carbohydrates, 19 gm
fat, 94 mg cholesterol, 5 gm saturated fat, 183 mg sodium, 0 gm dietary
fiber
OVEN ROAST

The slower the better: Many restaurant chefs have turned to oven roasting to
coax flavor from and retain moisture in salmon. Slow-roasting salmon results
in a supple, flaky texture and vibrant hue.
Few chefs agree on the precise temperature and exact number of minutes
necessary to roast fish. We've found success using the method of New York
chef Jean-Georges Vongerichten, who roasts salmon fillets, skin-side up, in
a 225-degree oven for 20 minutes.
Or try the method of New York chef Tom Colicchio. Salmon fillets are packed
and roasted in salt -- a technique also commonly used to roast whole fish.
With this method, the flavorful juices remain where they belong -- in tthe
salmon.
Roasting salmon concentrates the qualities of most wild salmon and elevates
the flavor of farm-raised. Do not, however, use the oily sockeye variety
with this technique.
Salt-Packed, Oven-Roasted Salmon

(4 servings) 
Do not substitute kosher or table salt for the coarse sea salt; it will
stick between the flakes of salmon.
>From "Think Like a Chef" by chef Tom Colicchio (Clarkson Potter, $37.50).
1 tablespoon extra-virgin olive oil, plus additional for garnish 
Four 3- to 5-ounce fillets salmon, skin on 
About 4 cups coarse sea salt 
Freshly ground black pepper to taste 
Preheat the oven to 400 degrees.
In an ovenproof skillet over medium-high heat, heat the oil until it
shimmers. Add the salmon fillets, skin-side down and about an inch apart,
and cook just until the skin crisps, 1 to 2 minutes. Remove the skillet from
the heat and, working quickly, pour the salt around and over each fillet,
mounding it slightly and patting it gently to ensure that each fillet is
covered completely. Transfer the skillet to the preheated oven and roast
until it is cooked through and flakes easily, about 10 minutes.
Remove the skillet from the oven. Using a clean towel or a spatula,
carefully brush away the salt from the top of the salmon. (The top of the
salmon should appear rare but the sides should be light pink and opaque.)
Using a spatula, carefully transfer each fillet and its surrounding salt to
a rimmed baking sheet. Using a towel, brush away all of the remaining salt.
Transfer the fillets to individual plates, season with pepper to taste and,
if desired, drizzle with oil to taste. Serve immediately.
Per 5-ounce serving: 322 calories, 32 gm protein, 0 gm carbohydrates, 21 gm
fat, 94 mg cholesterol, 5 gm saturated fat, 299 mg sodium, 0 gm dietary
fiber
BROIL

Salmon pronto? Think broiling. Start to finish, it makes it to the table in
less than 15 minutes.
The intense heat of the broiler demands an extremely high-fat, marbled
salmon to withstand the drying effect. Although all salmon species are
relatively fatty, king and coho are particularly well suited to broiling, as
is farm-raised. If you're using farm-raised, try some flavor enhancers such
as spice rubs, soy-based marinades, barbecue sauces or sweet-tart glazes.
To Broil Salmon Fillets or Steaks: Preheat the broiler. If using marinated
fillets or steaks, pat them dry. Place the salmon on a foil-lined broiler
pan and broil about 6 inches from the heat for 5 minutes (see sidebar on
below for information on skin-side up versus skin-side down). Turn off the
broiler but do not open the oven door or remove the salmon for 5 minutes.
Then serve immediately. (Adapted from Greg Atkinson's "The Northwest
Essentials Cookbook".)
Broiled Maple-Glazed Salmon

(4 servings) 
To minimize the chance of overcooking salmon, adjust the broiler rack so
that it is no closer than 6 inches from the heat. (This also will help
thwart flare-ups that might otherwise occur when using sugary glazes or
marinades.)
This glaze is adapted from a recipe from Robert Mondavi Winery.
1/4 cup freshly squeezed grapefruit juice (may substitute orange juice) 
1/4 cup maple syrup 
3 tablespoons balsamic vinegar 
2 cloves garlic, minced (optional) 
Four 3- to 5-ounce salmon steaks or fillets, skin on 
Salt and freshly ground black pepper to taste 
In a small saucepan over medium-high heat, bring the juice, syrup, vinegar
and garlic to a simmer. Do not boil. Reduce the heat to medium-low and
simmer gently until reduced to 4 tablespoons. Remove the pan from the heat;
set aside.
Preheat the broiler. Line a broiler pan with foil.
Place the salmon on the prepared pan (if using fillets, skin-side down).
Season with salt and pepper to taste and brush with some of the glaze. Broil
for 5 minutes, brushing with the glaze occasionally. Turn off the broiler
but do not open the oven door or remove the salmon for 5 minutes. Serve
warm.
Per 5-ounce serving: 382 calories, 32 gm protein, 18 gm carbohydrates, 19 gm
fat, 94 mg cholesterol, 5 gm saturated fat, 141 mg sodium, trace dietary
fiber
SEAR

Commonly referred to as "pan-roasted" on restaurant menus, seared salmon
benefits from a crisp, crunchy exterior that gives way to a moist fillet.
Chefs tend to embellish seared salmon by adding their own crust. At
Kinkead's in Foggy Bottom, Bob Kinkead's signature dish is pepita-crusted
salmon. Citronelle chef Michel Richard has used everything from couscous to
dried porcini to crisped onion rings. Cookbook author Mark Bittman prefers
herb and seed crusts, such as a mixture of fennel seeds, minced rosemary and
orange zest. 
This technique is for those who like a crisp surface on salmon, whether it
is skinless or skin-on. Searing is also well suited to farm-raised salmon;
it can muddle the delicate silky nature of wild salmon.
To simply sear salmon without a crust it is not necessary to add oil to the
pan first if you are using a nonstick skillet; for regular skillets, use a
modest amount of oil or equal amounts of oil and butter. If using marinated
salmon, pat it dry prior to cooking and heat over medium-high heat.
If you sear the salmon until it is cooked through, it will be dry. Instead,
sear the salmon briefly on each side to create a crisp surface. Then
transfer it to the oven to finish.
To Sear Salmon Fillets: Preheat the oven to 400 degrees. Heat an ovenproof
skillet over medium-high heat. (If using a marinated or glazed salmon,
reduce the heat to medium.) Add the salmon and do not move or turn it for 2
minutes. (If the salmon sticks to the skillet, it is not properly seared;
cook for 30 more seconds and try again.) Turn and cook on the other side
until lightly browned and crisp but not cooked through, 1 to 2 minutes.
Transfer the skillet to the oven and cook to the desired degree of doneness.
Couscous-Crusted Salmon

(4 servings) 
This subtly spiced salmon can be empowered by doubling the spices in the
crust.
Adapted from Alastair Hendy's "Cooking For Friends" (Ryland Peters Small,
$24.95). For an elegant presentation, Hendy halves the salmon lengthwise
into "fingers" and serves them alongside a melange of blanched asparagus
tips, pattypan squash, zucchini and sugar snap peas tossed with a few
tablespoons butter and a spoonful of coarse-grain mustard.
3/4 cup water 
3/4 cup instant couscous 
1 clove garlic, minced 
Grated zest from 1 lemon 
1 teaspoon ground cumin 
1 teaspoon ground coriander 
1 teaspoon ground ginger 
Salt and freshly ground black pepper to taste 
About 1/4 cup flour 
2 eggs, lightly beaten 
Four 3- to 5-ounce skinless salmon fillets 
Butter and olive oil for sauteing 
Chopped fresh mint and chives (optional garnish) 
Preheat the oven to 425 degrees. Have ready a plate lined with paper towels.
Bring the water to a boil. Place the couscous in a large bowl.
Carefully pour the boiling water over the couscous, cover and set aside for
5 minutes. Fluff with a fork, cover and set aside for 5 minutes. Fluff
again, then spread onto a large plate. Set aside to dry for 10 minutes.
Return the couscous to the bowl, add the garlic, lemon zest, cumin,
coriander, ginger and salt and pepper to taste. Mix to combine.
Place the flour on a plate. Create an assembly line of the flour, eggs and
couscous mixture. Dredge each fillet first in the flour, turning to coat
both top and bottom and shaking to remove any excess. Dredge the
flour-coated top and bottom in the beaten egg, allowing any excess to drip
off. Dredge the top and bottom in the couscous mixture, patting to ensure
the entire surface is coated. Transfer to a plate; repeat with the remaining
fillets. Cover and refrigerate.
In a large ovenproof skillet over medium-high heat, heat the butter and oil
just until melted. Do not allow the butter to brown. Add the fish and sear,
turning once, for 2 minutes per side. Transfer the skillet to the oven and
heat until the salmon is cooked through and flakes easily, 5 to 10 minutes.
Drain on paper towels. To serve, slice each fillet in half lengthwise.
Divide the salmon evenly among individual plates and sprinkle with the mint
and chives.
Per 5-ounce serving: 496 calories, 38 gm protein, 31 gm carbohydrates, 23 gm
fat, 124 mg cholesterol, 6 gm saturated fat, 150 mg sodium, 2 gm dietary
fiber
STEAM

Unlike the other preparations, steaming requires no flipping or fussing that
might mar the delicate flesh. Most steaming recipes call for a bamboo
steamer. Although useful, it is unnecessary. A wok with a steaming rack will
suffice, as will a makeshift steamer assembled from a pot with a
tight-fitting lid and a heatproof bowl and plate. Or wrap individual fillets
in parchment paper or aluminum foil and bake in the oven, a technique
referred to as en papillote. Herbs and aromatics (such as citrus zest or
ginger root) may be added to the liquid in the bottom of a steamer or in the
foil or paper pouch. Once the salmon has been steamed, you can reduce by
half the cooking liquid -- which now includes precious salmon drippings --
and spoon over the plated salmon.
To steam salmon on the stovetop: In a large pot that has a tight-fitting
lid, place a heatproof bowl upside down. On top of the bowl, balance a
heatproof plate that is large enough to hold the salmon but small enough so
it does not fit snugly against the sides of the pot. Pour about an inch of
water in the pot. Place the salmon, skin-side down, on the plate and season
with salt and pepper to taste and desired aromatics. Cover the pot, bring
the water to a boil, reduce the heat to a simmer and steam until the salmon
is cooked through and flakes easily, 5 to 10 minutes.
To steam salmon en papillote: See technique in the recipe that follows.
Steamed Sichuan Salmon

(4 servings) 
Most recipes for steaming can be easily adapted to the papillote method, as
we did here. This method is perfect for dinner parties since it can be
assembled ahead of time and refrigerated until the last minute.
Adapted from a recipe by chef Ming Tsai of the Food Network and Blue Ginger
restaurant in Boston.
1 tablespoon sea salt 
1 teaspoon coarsely ground Sichuan peppercorns 
1/2 teaspoon coarsely ground white peppercorns (optional) 
About 1 tablespoon vegetable oil 
2 tablespoons peeled, julienned ginger root 
1 bunch scallions (white and green parts), cut into 1-inch strips (about 1/2
cup) 
Four 3- to 5-ounce salmon fillets, skinless 
Citrus Sauce (recipe follows) 
Preheat the oven to 425 degrees. In a skillet over medium heat, toast the
salt and peppercorns until fragrant, 1 to 2 minutes. Transfer to a plate;
set aside to cool slightly.
Return the skillet to medium heat and heat the oil. Add the ginger and
scallions and cook just until softened, about 2 minutes. Remove from the
heat; set aside.
Transfer the peppercorn mixture to a grinder or mortar and pestle and grind.
Season the fillets lightly on both sides with the mixture.
Fold a large (about 18-inch-long) rectangle of parchment paper or aluminum
foil in half, crease and then unfold. Place a salmon fillet, flat-side down,
almost in the center, just next to the fold. Top with 1/4 of the scallion
mixture. If using parchment paper, lightly brush the perimeter of the square
with a lightly beaten egg white or melted butter. Fold the paper or foil in
half lengthwise along the crease and over the salmon. Press the edges to
seal. Brush each of the three sealed edges again and fold each edge over
itself twice to seal the package. Repeat with remaining fillets. Bake until
the packages are puffed and the salmon is cooked through, 10 to 15 minutes.
(Foil packages will cook more quickly but puff less than parchment paper.)
Transfer puffed bags to individual plates, slash the bags and transfer the
salmon and vegetables to the plate, discarding the bag. Spoon the Citrus
Sauce over the top.
Per 5-ounce serving (without Citrus Sauce): 323 calories, 32 gm protein, 1
gm carbohydrates, 20 gm fat, 94 mg cholesterol, 5 gm saturated fat, 185 mg
sodium, trace dietary fiber
Citrus Sauce

(Makes about 1/4 cup) 
This sweet citrus sauce offsets the richness of the salmon. Adapted from a
recipe by chef Ming Tsai of the Food Network and Blue Ginger restaurant in
Boston.
Juice from 1 orange (about 1/3 cup) 
Juice from 1 lemon (about 2 tablespoons) 
Juice from 1 lime (about 1 tablespoon) 
1 tablespoon soy sauce 
1 tablespoon honey 
1/2 tablespoon butter, at room temperature (optional) 
Salt and freshly ground white pepper to taste 
In a small saucepan over low heat, combine the orange, lemon and lime juices
and heat until warmed through, 3 to 5 minutes. Add the soy sauce and honey,
stir to combine and heat until warmed through. Remove the pan from the heat.
If desired, add the butter and whisk until incorporated. Season with salt
and pepper to taste. Serve warm.
Per 1-tablespoon serving: 31 calories, trace protein, 8 gm carbohydrates,
trace fat, 0 mg cholesterol, trace saturated fat, 327 mg sodium, trace
dietary fiber
POACH

Poached salmon is undeniably a classic. It ensures moistness and imbues the
salmon with flavor. It also elevates otherwise hum-drum farm-raised fish to
entertaining fare.
The traditional poaching medium for salmon is court bouillon, a blend of
water, wine, vegetables and herbs. But any flavored broth may be used, from
an aromatic blend of sake, lemon grass, ginger root and star anise to red
wine (Pinot Noir is the classic partner for salmon). You can even use orange
juice.
The poaching liquid may be served as a broth over the salmon, or reduced and
spooned over as a sauce.
Although poached wild salmon will certainly not disappoint, you may wish to
reserve that more expensive fish for simpler preparations.
To Poach Salmon Fillets or Steaks: In a large saucepan, bring at least 1/2
inch of liquid to a simmer. Add the fish, cover and simmer until the salmon
is cooked through and flakes easily. Do not boil. The salmon should be
covered at least halfway and preferably completely; if the salmon is only
partially submerged, uncover and spoon the juices over the fillet several
times. If desired, serve the salmon and its poaching liquid in a bowl or
reduce the liquid, strain and spoon it over the salmon.
Poached Salmon in Court Bouillon With Herb Butter

(4 servings) 
This classic poached salmon is embellished with a lemony, herb-flecked
butter. From "Chez Panisse Cooking" by Alice Waters and Paul Bertolli
(Random House, 1988).
4 1/2 tablespoons very thinly sliced carrots 
3 tablespoons very thinly sliced celery 
1/2 cup very thinly sliced yellow onion 
3 sprigs fresh thyme, preferably lemon thyme 
1 large sprig fresh parsley 
3 cups water 
1/2 cup dry white wine, preferably Sauvignon Blanc 
1 1/2 teaspoons salt 
Four 3- to 5-ounce salmon fillets or steaks, about 1 inch thick 
Herbed Butter (recipe follows) 
In a nonreactive pot large enough to hold the salmon fillets in a single
layer, combine the carrots, celery, onion, thyme, parsley, water, wine and
salt. Place over medium heat and bring the mixture to a simmer. Cover,
reduce the heat to medium-low and simmer gently for 20 minutes. Season with
additional salt to taste.
Add the fillets, return to a simmer, cover and cook until still slightly raw
in the center. If the salmon is only partially submerged, uncover and spoon
the juices over the fillet several times. This should take 3 to 4 minutes if
the fillets are completely submerged or 5 to 7 minutes if partially
submerged.
To serve, transfer each fillet to a rimmed plate and top with a dollop of
Herbed Butter. If desired, divide the warm court bouillon evenly among the
plates. Serve immediately.
Per 5-ounce serving (with poaching liquid, without Herbed Butter): 340
calories, 32 protein, 3 gm carbohydrates, 19 gm fat, 94 mg cholesterol, 5 gm
saturated fat, 659 mg sodium, 1 gm dietary fiber
Herbed Butter

(Makes about 1/4 cup) 
A simple compound butter can embellish salmon prepared any way, whether
poached, broiled, grilled, steamed or oven-roasted. From "Chez Panisse
Cooking" by Alice Waters and Paul Bertolli (Random House, 1988).
4 tablespoons unsalted butter, at room temperature 
1 small shallot, minced 
1 1/2 heaping tablespoons chopped fresh chervil 
1/2 tablespoon minced chives 
Zest from 1/4 large lemon 
Salt and freshly ground black pepper to taste 
In a small bowl, combine all of the ingredients and mix well. (May cover and
refrigerate for several days.)
Per 1-tablespoon serving: 113 calories, trace protein, 1 gm carbohydrates,
12 gm fat, 33 mg cholesterol, 8 gm saturated fat, 72 mg sodium, 0 gm dietary
fiber
__________________________________________________________________
Hot smoke skin on 2-3 pound salmon filets two basic ways. The fist is
a simple brine of 1/2-cup kosher salt and 1/2-cup brown sugar for
2-hours, smoke at 300 for about 2-hours or until the fish flakes a bit,
but is still moist. You can add any herb or spice to the basic brine you
are in the mood for, dill, hot sauce etc.

The second is a dry rub/gravlox style cure I got from the Weber Bullet
Tour site, which I have made many times. I will post that recipe in a
separate email.

My brining times and smoking times are not written in stone, basically
you simply want to brine the fish a bit so it remains moist during
smoking and cook the fish until it is moist and flaky, not dried out.  
----------------------------___________________________________________
Salmon With Brown Sugar Rub
(From the Virtual Weber Bullet Site)

1 3-1/2-Pound salmon filet, skin on

Brown Sugar Rub for Salmon:  
1/2 cup kosher salt
1/2 cup dark brown sugar, packed
1 TBSP dill weed, dried 
1-1/2 TBSP garlic powder
1-1/2 TBSP onion powder
1/2 TBSP savory

Mix the ingredients together, breaking up any clumps of brown sugar.
Reserve a tablespoon of rub for use later in the process.

Pour the remaining rub in a line down the length of the fillet, then
spread it out to the edges in a thick layer. Pat the rub to pack it and
make sure there is good contact with the flesh.

Cover the fillet with plastic wrap and refrigerate for three to four
hours

Rinse very thoroughly, you want to be sure that all surface rub mixture
is removed. 

Pat the salmon dry with a paper towel and let it sit at room temperature
for another hour, this time uncovered, until the flesh had dried and
feels tacky to the touch.

Smoke for about two hours at 250 until you reach an internal of 160,
then foil tent for ten minutes to reach serving temperature of 165. You
want to be careful not to dry it out. 

Serve with mustard butter and crusty bread.

Note: I used apple wood in my WSM with the water pan in place, but no
water.

Note: This recipe came directly from the Virtual Weber Bullet site, a
wonderfully informative site for all and an absolute must for all users
of the WSM.
http://www.virtualweberbullet.com/


