Archive for the ‘wet brining’ Category

Hot Oak Smoked Salmon

Being a half-pescatarian (or as a friend of mine once put it: “Occasionally I’m a bit naughty with fish”…), half-meatarian household, fish, especially salmon, is a fairly common feature and that is especially the case around the Christmas holidays. Today we are venturing into the brave new worlds of fish cooking and wet brining by brining and then cooking some oak smoked salmon. (Note that this is hot smoking not the cold smoking process that produces the smoked salmon you see in packets in stores and (if you are smart) you put on bagels with cream cheese. Cold smoking is a much more difficult process which needs very careful control over lots of things to avoid ending up with dodgy microbes in your food – the FDA has lots of scary information on this but if Meathead at Amazing Ribs says it’s not a good idea to try, that’s more than good enough for me to steer well clear…).  Read on to see how our (hot-) smoked salmon turned out.

Smoked salmon cooking on the grill

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