Here's my Smoked Salmon Recipe that I promised to post earlier. It requires a lot of work and ingredients, but those that have tasted my smoked salmon, including some restaurateurs, claim it is the best they have ever tasted.
SMOKED SALMON
There are lots of good recipes for smoked salmon. Unfortunately, there are not many great recipes for smoked fish, but this particular one seems to be the best of all. After more than five years of experimentation, using every species of fish available in the mid-Atlantic region, the recipe has been modified until it has finally reached the pinnacle of perfection. If you enjoy the flavor of smoked fish, especially oily species such as salmon, bluefish, Atlantic mackerel, king mackerel and cobia, you'll love this.
BRINE SOLUTION
2 qts. Water
1 cup dark brown sugar
4 tblsp. Old Bay Seafood Seasoning
4 tblsp. chopped, fresh Vidalia onions
½ cup kosher salt
1 tsp. garlic powder
1 tblsp. Montreal steak seasoning
6 drops Worcestershire sauce
1 tblsp. lemon juice
DIRECTIONS:
Thoroughly mix all ingredients of brine solution in a plastic container until salt and sugar are completely dissolved. Using a flat, Tupperware container pour in a small amount of bring solution (about one-inch deep). Cut fish fillets into inch-thick, four-inch squares and place them in the container in layers. After the first layer is in place, pour in enough brine solution to cover them, then add the second layer and continue until all the fillets are covered with brine. Cover the container using a sealable lid or Saran Wrap and refrigerate for five days. Be sure to agitate the container at least once daily to prevent the brine ingredients from settling–this is important. If there are several layers of fillets, it's also a good idea to occasionally separate them at least once daily to ensure all surfaces are exposed to the brine.
At the end of the brining period, remove the fillets and pat dry with paper towels. Place them on a broiler pan sprayed with Pam non-stick vegetable oil and bake in a 350-degree, preheated oven for 25 minutes, then place the fillets in the smoker. Using an electric smoker, smoke for approximately two hours using hickory chips. When the fillets are golden brown in color, remove them from the smoker, allow a few minutes for them to cool, then place them in Zip-Loc bags and refrigerate overnight before serving. While they taste good fresh from the smoker, the hickory flavor penetrates the meat completely when refrigerated in air-tight bags. The smoked fillets will last up to six weeks in the refrigerator and may be frozen for up to three months. Smoked fillets can be shredded and used with your favorite dip, or you can make a fantastic smoked salmon salad to be used as a substitute for tuna-salad. Enjoy!
Gary
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