This hot smoked salmon recipe is easy, quick and gives everyone their own skewer full of wonderful smoked salmon. You gotta love that!
Course Entree
Cuisine Hot Smoking
Prep Time 30 minutesminutes
Cook Time 1 hourhour
Total Time 1 hourhour30 minutesminutes
Servings 6
Author Jeff Phillips
Ingredients
3-4lbfilet of salmon
2TBSolive oil
¼cupJeff's original rub
Skewersextra long
Instructions
Slide a sharp knife between the fish and the skin to completely remove the skin.
Remove the thinner edges of the salmon, then divide the thicker part into pieces that are about two inches by two inches.
Place the pieces of salmon onto skewers making sure to put pieces of similar thickness on the same skewer.
You can also place the thinner edge pieces onto skewers. These will get done a lot faster and make great snacks for the chef.
Place the fish onto racks and into the fridge for several hours to create a protective layer on the fish called the pellicle. You'll know it's finished when it looks shiny and feels tacky.
Brush olive oil onto the salmon to help the rub to stick.
Sprinkle Jeff's original rub onto all sides of the salmon to add a nice layer of flavor to the fish.
Place the salmon skewers onto oiled smoker grates.
Smoke fish at 225°F (107°C) for about 1 to 1.5 hours or until it reaches 130°F (54°C)* in the center.
Use a thermometer to check the temperature of the fish after about 45 minutes, or sooner if the fish is a little on the thin side.
When the fish is finished cooking, remove it from the smoker and serve immediately.
Notes
*USDA safe temperature for fish is 145°F (63°C) however most chefs recommend cooking this salmon to a maximum temperature of 130°F (54°C) for best flavor and texture.