Salmonid recipes!?!?!?!???

[MPsteelheader]

I have a few basic recipes, but i would like to know if anyone has any interesting and great tasting ways to prepare these fish species.

Also if anyone has any cool brines for smoking salmon/steelhead fillets, some info. would help. I got the basics on this style of cooking fish but more info. would help.

Thanks,

Mark:)

[ice fishin' nut]

Hello MP,
I've got a great recipe for "Salmon Candy" for ya. Got it from an old friend that used to live in Alaska....

1 cup sugar
1/2 cup non-iodized salt
2 tablespoons Worcestershire sauce
1 tablespoon soy sauce
1 tablespoon oregano
1 medium onion-finely chopped
7 cloves garlic-finely chopped
2 tablespoons parsley
1 quart water

I use a 1 quart mason canning jar, and fill it about 1/2 way with hot tap water. Add the salt and sugar and stir till dissolved with a wooden spoon. Then add the rest of the ingredients and fill the jar to the top with cold water and stir.

Take 1-4 or 5 pound Salmon fillet and cut it across its width into 3/4 inch strips. Throw the fish into a ziplock bag, or a plastic container. Add the Brine that you made and add some extra water if needed to cover. At this point, if you used a ziplock, and don't have the time to smoke the fish right away, you can pop it into the freezer until you are ready,,,,--remove all air!!!!! otherwise, into the fridge for at least 18 to 24 hours.

After the waiting period, or when your fish thaws, I dump it into a
colander in the sink,,,,, I then spread a old towel on the table and put the fish on half of it and fold the towel over and pat the fish dry.

Here is the most important part...... Load your smoker racks with the fish(not touching) and set it out on the counter, or in the oven if your wife complains about you messing up her kitchen(mine does!!!!) leave the door cracked..... wait about an hour for a pellicle to form--(the pellicle is a shiny, tacky look and feel to the surface of the fish-it allows the smoke to permeate and attach to the fish)

Once you have your pellicle, you are ready to pop it into the smoker. I usually use hickory, cherry or apple wood. Depending on your type of smoker, you will be smoking for 4 to 10 hours. about 2 hours into the smoke job, nuke some honey to get it runny and lightly brush the fish with it.

Smoke the fish until it is fairly hard, but not like a rock!!! I know that when I first made a batch, I was skeptical, but the results are fantastic!!!! It wont last long if you have "smoke" aficionados' around!!!!!!!

[Worm Dunker]

This is quick easy and tastes pretty good for no more than what you have to due. Get Shake & Bake barbecue for pork cut salmon in to cubes roll bake and eat.

[binkley]

Go to red Lobster's website @ www.redlobster.com They have some great salmon reciped there. My favorit is the hickory glazed salmon.

[stelmon]

Thank you binley, were going to try that hickory glazed salmon tonight, ill let you know what i think

[stelmon]

We tried that recipe with the salmon. It was alright i guess

[binkley]

Stelmon,

Just alright, huh? Sorry to hear that. What is your favorite salmon recipe?

[Salmonsmoker]

Run a search for "Salmon" and you will find quite a few recipe's from over the past 2 years.

Salmonsmoker