Food, Cooking & Commentary for Foodies

Fellow Foodies:

So you ask is this just another "blog" and what is it going to be about?

Fair question - so here goes....

Been living in Memphis the past 10 years, have really enjoyed living in the South and have developed a passion for Food and Cooking.  So each post will be about different things, cooking something new, a restaurant review, or some other commentary that foodies might find interesting.

So this week I will share my cooking of Smoked Salmon.

Was able to pickup a Copper River Sockeye 1 1/2 lb at Costco for a great price.  Made a rub of brown sugar and kosher salt that I then coated the salmon generously for about 8 hrs.  The purpose is to pull out the moisture from the salmon so the smoking process will penetrate the fish.

Last year I purchased a table top smoker (like you may have seen on Food TV). Believe it or not it's simple to use and cooks very fast.

After the salmon had rested for 8 hrs, I drained the liquid off, and then prepared for smoking by removing the rub with a wet towel.  Then I placed it in the top rack of the smoker.  The smoker uses a powdered form of wood chips.  For salmon I used 2 Tbs of Alder-wood.  The smoker can work on either electric or gas ranges.  In this case I have a gas range and the smoker straddles over 2 burners.

Now here is the easy part, you put the heat on the burner on high (for both burners) for 10 minutes,  The top of the smoker must be completely closed when you start.  After 10 minutes you turn off the heat and let the smoke work its magic.  At this point you will probably start to smell the wonderful aroma.

Then you are ready to take out and serve.  I usually take off the back skin before cutting / slicing for serving,

Here are a few pictures of the process below.

This was a wonderful healthy meal.

Have a great week ahead Foodies!!

Memphis Food Guy