Skip to content

Smokehouse Recipes

Italian Smoked Salmon

by Smokehouse Products 04 May 2015 2 comments

This unique twist to a smoked salmon recipe was written by Tiffany Haugen and originally posted on www.salmontroutsteelheader.com. We would recommend smoking the salmon using a Big Chief or Little Chief as the constant low temperature is ideal for smoking salmon, trout and other types of fish. For smoke flavor, we'd recommend using Smokehouse® Alder Wood Chips with the Big Chief or Little Chief. Or if you're using a gas smoker, Smoke Chief, grill or other device, try Smokehouse® Alder Wood Chunks or Smokehouse® Alder BBQ Pellets. Other flavors such as apple, cherry, hickory and mesquite are also available to pick from.

"Tiffany Haugen is a full-time author and part of the new online series, Cook With Cabela’s. Also, watch for her on The Sporting Chef, on the Sportsman Channel."

"Developed as a recipe to deeply flavor fish and taste completely different from traditional smoked salmon, this ... recipe puts flavors into fish that you may never have tried. It may sound a bit strange, but placed on an antipasto plate with olives, cured meats and aged cheeses, Italian Smoked Salmon, fits in perfectly." 

Ingredients:

  • 1 1/2 quarts water
  • 1 cup white sugar
  • 1/2 cup non-iodized salt
  • 1 cup red or white wine
  • 3 tablespoons minced garlic
  • 1 tablespoon granulated onion
  • 8 tablespoons Italian seasoning
  • 2 teaspoons freshly ground black pepper

Instructions:

  1. Mix the above ingredients in a large bowl with a wire whisk until sugar is dissolved.
  2. Submerge fish in brine skin side down on the bottom layer, meat side down on the next layer. Repeat layering skin to skin, meat to meat.
  3. Place a weighted plate on top of the fish to fully submerge all meat.
  4. Soak fish in brine 2-3 hours.
  5. Lightly rinse fish to remove most of the seasonings. Some is desirable but too much may become charred in the smoking process.
  6. Place on racks and air dry until pellicle is formed, 1-3 hours.
  7. Smoke to desired texture. Cooking time varies from 3-10 hours, depending on the smoker, volume of fish being smoked and outdoor conditions. Check frequently so as not to overcook.

"Note: For signed copies of Tiffany’s new book, Cooking Seafood, send a check for $20.00 (free S&H), to Haugen Enterprises, P.O. Box 275, Walterville, OR 97489. This and other cookbooks can also be ordered at www.tiffanyhaugen.com." This recipe was originally posted on www.salmontroutsteelheader.com. Click here to view the original article. Image source is from Tiffany Haugen on www.salmontroutsteelheader.com.

Prev post
Next post

2 comments

07 Jul 2016 Smokehouse Products

Hi Gene, we agree that this is a great recipe from Tiffany. Here at Smokehouse we like to squeegee the brine off the fish, which is in between rinsing the fish and going right from the brine to the rack. You’re on the right track though with experimenting each way. Good luck out there!

13 Jun 2016 gene gramzow

Tiffany. I have used your smoked salmon recipe using the rum, liquid garlic etc. I can’t seem to find liquid garlic anywhere. Also do you rinse the pieces of fish after they come out of the brine. I have like the two batches I have smoked with this recipe using chopped garlic and once rinsing the fish and once taking the pieces from the brine and place on a rack to dry and then smoking. Say Hi to Scott and Jerry. Thank you and have a good day, gene

Leave a comment

Please note, comments need to be approved before they are published.

Thanks for subscribing!

This email has been registered!

Shop the look

Choose options

Recently viewed

Edit option
Back In Stock Notification
Terms & conditions
What is Lorem Ipsum? Lorem Ipsum is simply dummy text of the printing and typesetting industry. Lorem Ipsum has been the industry's standard dummy text ever since the 1500s, when an unknown printer took a galley of type and scrambled it to make a type specimen book. It has survived not only five centuries, but also the leap into electronic typesetting, remaining essentially unchanged. It was popularised in the 1960s with the release of Letraset sheets containing Lorem Ipsum passages, and more recently with desktop publishing software like Aldus PageMaker including versions of Lorem Ipsum. Why do we use it? It is a long established fact that a reader will be distracted by the readable content of a page when looking at its layout. The point of using Lorem Ipsum is that it has a more-or-less normal distribution of letters, as opposed to using 'Content here, content here', making it look like readable English. Many desktop publishing packages and web page editors now use Lorem Ipsum as their default model text, and a search for 'lorem ipsum' will uncover many web sites still in their infancy. Various versions have evolved over the years, sometimes by accident, sometimes on purpose (injected humour and the like).

Choose options

this is just a warning
Login
Shopping cart
0 items