A few weeks ago a good friend of mine gave me some salmon that he caught in Alaska. He also gave me this speech: “You better cook this, and make sure it doesn’t go to waste! You know how to cook it right?” Me (very confidently): “Yep, I have it handled!”
THE TRUTH: Never cook salmon in my life, but it looked so good!
I decided that I would cook some of the salmon in my smoker, and make a dip. So far the smoker and I have gotten along great! I have made jerky, ribs, a turkey and even smoked an apple pie. The other great thing is: I personally know a smoke vault genius, who gave me a few pointers!
The first step: Brine the Fish!
I bought Hi Mountain Brine Mix, followed the package instructions, and let it chill for 24 hours.
With the brine complete it was time to start the smoker! It was a beautiful cloudless 14 degree day! I chose to use apple chips, the fruity chips work great with fish!
With the fish on the rack and my thermometer in place I was ready! Important step: Make sure to spray the rack with some type of non-stick cooking spray before you put the fish on and start to cook! I forgot this step and it was a minor struggle! Also I placed my thermometer in the bulk of the fish. You don’t want the center of the fish to get over 170 degrees.
That’s it! The rest is up to time! My smoker averaged about 175 degrees and I ended up cooking for about 3 1/2 hours. The internal temp of my fish was about 153 degrees.
Once the salmon was out of the smoker I let it cool for about 20 minutes and then wrapped it on a plate with plastic wrap and put it back in my fridge for 5 hours to allow the juices to absorb back in the fish.
Here are the ingredients for the dip:
- 16 oz cream cheese
- 12 oz smoked salmon
- 6 dashes Worcestershire
- 8 drops hot pepper sauce
- 1 tsp fresh dill weed
- 2 Tblsp chopped green onion
- In medium bowl stir cream cheese until no longer hard, add salmon,
- Worcestershire, hot pepper, onion, dill, and mix well.
Here it is! The final product! I ended up taking it to block party, and it was devoured!