Once upon a time my father bought a smoker. This smoker is his pride and joy and, to be honest, an excellent addition to our backyard. The smoker often stinks up the house in the best way possible (hence its permanent location outside) and it cooks delicious food. On Thanksgiving we make smoked turkey and on most normal days we make smoked salmon.
This is my best friend Tamir.
We went to pre-school together. He is excellent. My first real memory of Tamir is from the science fair at our alma mater, Kadima Hebrew Academy. He made a light switch and put it on the corner of his desk – funny thing was that this was not Tamir’s science fair project. He just wanted a light on his desk and then there it was. But anyway, this is about a time when Tamir and I celebrated Hanukkah by making smoked salmon.
- Salmon (2-3 lbs)
- Water – 4 cups
- Salt – 1/2 cup
- Sugar – 1 cup
The ratios above can be adjusted for a 2:1 ratio sugar to salt. Create the salt and sugar marinade in a large glass bowl and stir until mixture is properly dissolved. Place the uncooked salmon in the marinade and cover. Store this mixture in the refrigerator for about 8 hours – it can be left in for as little as 6 hours but be sure to not leave the fish in the brine for more than 12 hours. Remove the salmon from the marinade, rinse it, and pat it dry with a paper towel.
Smoke the salmon at 225 degrees for 2-3 hours, you will know the salmon is done when it starts to “bleed white” (see the white stuff in picture below). The smoker we have at home is a liquid propane smoker and we usually use apple or pecan smoking chips. Tamir and I used a mixture of the two chips. The salmon was a success and we will definitely be making it again!