Favorite Salmon Recipes

Pickled Salmon

Step 1:
Cure salmon filets refrigerating overnight in a salt brine or use salted fish.
Use fine to medium salt to prevent pitting of fish.

Step 2:
Cut flesh from skin and cut fish into approx. 1 1/2 inch cubes, boning what you can.

Step 3:
Rinse salt from fish.
Test for saltiness by running fingers over fish and tasting.

Step 4:
For each quart add pickling mix desired mix together the following:
1/2 box (1 1/4 ounce box) of pickling spices
1 tablespoon or 3 whole bay leaves
1/4 cup brown sugar or more to taste
1/2 quart vinegar1/2 quart water

Pour into a saucepan. bring to a boil. boil for 5 minutes. COOL COMPLETELY!!!
strain if desired

Layer in jars the following:

fish chunks, onion slices, peppers if desired

cover ingredients in jar with COOL brine solution. allow to pickle for at least 4 days in refrigerator. tilt jars daily while pickling.

Store in cool (38 degree) place

Planked Salmon

This recipe is Anna's personal favorite! You will need 1 cedar plank which can normally be found at your local meat market or you can use a plain untreated cedar board no more than 1/2" thick.

1. Soak your plank in water for 45 min - 1 hr
2. Lay your salmon fillet on the presoaked plank
3. Brush your fillet with olive oil and sprinkle on some Italian seasoning 4. Put plank with fillet on grill
5. Cook until the salmon is beggining to crack on the surface.

You can also substitute step 3 with: Barbeque sauce or almost anything you enjoy on salmon!
The great thing about salmon cooked this way is it has a half smoked half grilled taste when finished!

Smoked Salmon

To start with, our favorite salmon to smoke is Sockeye because of the natural oil content and the firm consistancy of the meat, but any salmon will do!

First you must brine the fish, to prepare the brine, we normally use a super clean (new and cheap is good) ice chest 3/4 filled with cold water. Add Mortons Canning & Pickeling salt until you get an egg to float, usually 1 to 1 1/2 full boxes then add 4lbs brown sugar and stir until all salt and sugar is completely dissolved.

To prepare the fish, you can either use whole fillets or you can cut fish into 1 inch wide strips cut across the fillet (not cut lengthwise) it is important to trim any super thin sections off. Occasionally you may have to shave some thickness off if you get some of the really fat sockeyes. The goal is to get relatively uniform thickness.

Add the fish to the brine.
After the fish, add a bag of ice. It is key to keep the brine cold, it seems that the colder the water the better the fish soaks up the brine.

Pull fish out after 8-10 hours, rinse each piece thoroughly. Set out the fillets or strips on a table out of the sun. a little breeze from a window doesn't hurt. let sit for 3-4 hours.
Make up a solution of half honey and half molasses and brush it onto the fish thickly. Let sit for another couple hours. brush with honey mixture again. Load the fish into smoker and keep the chips going strong!

After 6 hours of hard smoking reapply another layer of molasses and honey to the fish. Continuing smoking until it has a nice glaze!
Then enjoy!