Vince is a pretty darned good husband but he has zero interest in cooking. That’s fine because I’m not much interested in sharing my kitchen but he does make the most amazing smoked salmon. Once he explained to me exactly how he does it all and I thought I did it exactly as instructed but mine wasn’t nearly as good as Vince’s.
Smoked Salmon
We haven’t had great luck getting salmon here but we’ve always loved the salmon we get at Sam’s Club but .. the closest Sam’s is almost 2 hours away. I hate that. If I could pick one store to get . . I’d choose Sam’s Club. HEB would be nice and they probably have good salmon but with us having the new Aldi and the new United, I don’t see HEB coming here.
While in San Angelo Tuesday, we bought salmon. Last night Vince began the process of getting it ready to smoke. He coats in salt, lets it sit, rinses it . . goes through two or three steps. The final step is that it has a coating of brown sugar and then sits in the fridge overnight and then it’s ready for smoking.
We ate it last night with cream cheese and crackers. Tomorrow we’ll eat it on a salad. I will then divide it up and freeze it and what’s frozen will go into cooked dishes later.
Carol says
We love smoked salmon as well. On our trips to Alaska, we can bring back a 50 pound box of seafood on the float plane so we enjoy lots of wonderful fresh salmon for a long time. We process it all ourselves at the house we rent (they furnish everything needed) and always do some of it smoked and the salting, brown sugar method is our favorite. I also got a fabulous smoked salmon chowder recipe from there that is just beyond delicious. That picture makes me want some. Luckily we still have some from our last trip there.
Mary-Kay says
I never thought I would like smoked salmon until I tasted it. Yummy!!!! My friend’s husband smoked it and the only difference from Vince’s way was instead of brown sugar, he used real maple syrup. I can taste it right now. Too bad they moved to BC. Imagine all the salmon there. Maybe I should plan a visit there soon.
Rebecca in SoCal says
I’ve started picking up smoked salmon at Costco, and I recently made a chowder that was quite a hit (with a little chipotle in adobo–yum). I grew up with this kind of smoked salmon (I think “hot smoked”) and prefer it to lox-type (cold-smoked). Looking for recipes to use up some of the salmon (Costco = large package), it was difficult to tell sometimes which kind they were using. Thank goodness for pictures on the Internet!