Individual salmon filet portions can also be used, but a whole filet is easier to manage on the grill and stays juicier. Use a whole filet (half of the fish) if possible. If wild salmon is out of season, fresh-frozen wild salmon will still work great. Salmon - Go with high-quality fresh wild-caught salmon when in season and available.Three simple ingredients, a smoker and a few smoker accessories, will get you on your way. What You'll Need: Ingredients & Equipment Always check the temp with a thermometer I recommend the Thermapen instant-read probe thermometer. If either of the temperatures gets too high, the salmon will dry out. The key temperatures are a 225° F smoker and 140° F finished internal temperature. Use the right wood for smoke that pairs with salmon. A simple combination of kosher salt and brown sugar. Hot-smoked salmon is cooked all the way through with hot smoke and has a delicate, flakey, succulent texture. Now get some beautiful salmon, fire up your smoker, and get ready to enjoy some seriously delicious smoked salmon in just a few hours.īefore we get into all the details, this recipe is all about making hot smoked salmon, and not for lox or cold-smoked salmon, which is the thinly sliced, almost transparent salmon you get on a bagel. It's not only wonderful to eat by itself but is fantastic as an add-in for numerous dishes and dips. When those elements come together in harmony, you get something truly amazing. The goal is to strike the perfect balance between the delicate flavor of the salmon, the smoke, salt and a little sweetness. The process is simple and the results are decadent. While the process is a little bit of science and a little bit art, it is super easy to make at home. Salmon and smoke are just meant for each other. Pair with a bold Cabernet Sauvignon and serve.Perfectly smoked salmon is one of those simple indulgences that is so satisfying. Garnish with freshly chopped herbs, season additionally to taste, then plate in 6-8oz portions atop a rustic bed of couscous and ancient grains. Remove salmon from the grill grates and rest under a tin foil tent for 10-15 minutes. Close the grill lid, basting intermittently with olive oil, until the internal temperature in the fattest part of the fillet reaches 135☏, approximately 45 minutes. Season additionally with salt and pepper. Toss the slices of onion and fennel in olive oil and dress dress the fish, followed by lemon and orange, then top with shredded crab meat. Place the salmon skin-side down directly atop the grill grates. 15 minutes prior to cooking, preheat the grill to low (225-250☏). Rest on the counter until near room temperature. Pat dry the meat and skin with paper towel, then rub the meat olive oil, chili, paprika, garlic, cayenne, salt, freshly ground pepper and a drizzle of honey. Prepare salmon, by cleaning, scaling and butterflying the freshly-harvested fish. Kosher salt and ground black peppercorn, to taste Instructions Butterflied and Grilled Great Lakes King Salmon Ingredientsġ King Salmon, cleaned, scaled and butterflied olive oilĢ tablespoons granulated roasted garlic powderġ fresh fennel bulb, cored and finely slicedįresh chives and parsley, roughly chopped, to garnish Check out the list of ingredients and full instructions below and get more details on David’s blog here. Life just doesn’t get much better than grilling outdoors with family and friends in the summer. Because our grill system was innovatively-designed to deliver both direct and radiant heat with precision and consistency from corner to corner, Chef David was able to ensure that from teeth to tail this fish was prepared to tender, flaky perfection!Īfter gently removing the whole fish from the grill and resting for 15 minutes, the thick fillets were sliced and served over a rustic bed of Mediterranean-style ancient grains and paired alongside a beautiful glass of northern Michigan cabernet sauvignon. Positioned skin-side down directly atop the chef-grade, stainless steel grates of his 42” Twin Eagles Outdoor Gas Grill, this breathtaking beast covered the entire grilling surface! The grill’s burners were dialed within 10% of their lowest setting in each cooking zone, elevating the grilling chamber to a steady 225☏. This freshly-harvested 22-pound wild salmon was butterflied with its pin bones removed, seasoned with minced chilies, smoked paprika, roasted garlic, wildflower honey, fresh citrus and red onion, then finished with a splash of robust olive oil, shredded white crab claw meat, a dusting of smoked fleur de sel, and an aromatic selection of seasonal herbs from Chef David’s backyard garden. Twin Eagles partner and chef David Olson is serving up the catch of the summer with this monster Grilled Great Lakes King Salmon.
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