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Notes:
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Fish and Seafood
Citrus-Herb Smoked Salmon
Citrus juices and zest and fresh herbs make this a perfect addition to spring and summer menus.
Serve on toast points with cream cheese and chives, or rolled in tortillas spread with herbed
cheese.
Serve on toast points with cream cheese and chives, or rolled in tortillas spread with herbed
cheese.
2 center-cut salmon fillets with skin, about 12 ounces each
Brine
1 1/2 cups hot water
1/4 cup sea or kosher salt
1 quart cold water
1 1/2 cups hot water
1/4 cup sea or kosher salt
1 quart cold water
Additional ingredients
1 lemon, lime or orange, zested and juiced
1 teaspoon chopped fresh thyme
1 teaspoon other fresh herbs (tarragon, mint, rosemary), chopped
Coarse sea or kosher salt and freshly ground black pepper, to taste
Olive oil
2 handfuls cherry or alder chips or chunks
Apple juice or water, to cover the chips
Additional citrus wedges and coarse salt
1 lemon, lime or orange, zested and juiced
1 teaspoon chopped fresh thyme
1 teaspoon other fresh herbs (tarragon, mint, rosemary), chopped
Coarse sea or kosher salt and freshly ground black pepper, to taste
Olive oil
2 handfuls cherry or alder chips or chunks
Apple juice or water, to cover the chips
Additional citrus wedges and coarse salt
Carefully rinse the salmon fillets and gently pat dry with paper towels. Combine the 1
1/2 cups hot water and 1/4 cup salt in a large baking dish, stirring well. When salt is dis-
solved, stir in the 1 quart of cold water. Place the salmon fillets skin-side down. Add addi-
tional water to cover fillets completely. Refrigerate for 20 minutes.
1/2 cups hot water and 1/4 cup salt in a large baking dish, stirring well. When salt is dis-
solved, stir in the 1 quart of cold water. Place the salmon fillets skin-side down. Add addi-
tional water to cover fillets completely. Refrigerate for 20 minutes.
Remove the fillets from the brine and rinse with cold water to remove the salt. Gently
pat dry with paper towels. Place two rectangular cooling racks on two rectangular bak-
ing sheets and place one fillet on each rack. Place in the refrigerator and air dry for 2
hours, until a tacky glaze (called a pellicle) forms on the fish.
pat dry with paper towels. Place two rectangular cooling racks on two rectangular bak-
ing sheets and place one fillet on each rack. Place in the refrigerator and air dry for 2
hours, until a tacky glaze (called a pellicle) forms on the fish.
Preheat C
4
to 200ºF
While the C
4
heats, make a paste of the citrus zest and juice, olive oil to taste, herbs and
salt and pepper to taste in a small bowl. Rub evenly into the flesh of the salmon fillets.
Place the salmon fillets skin-side down on aluminum foil, cutting the foil to the size of
each fillet. When the C
Place the salmon fillets skin-side down on aluminum foil, cutting the foil to the size of
each fillet. When the C
4
is up to temperature, open the dome and place the salmon, foil-
side down, on the rack. Close the dome and close top damper completely and the bot-
tom damper three-quarters closed to maintain temperature of 200-225ºF. Smoke for 1
to 1 1/2 hours, until the internal temperature at the thickest part of the fillets measures
140ºF with an instant-read or digital meat thermometer.
tom damper three-quarters closed to maintain temperature of 200-225ºF. Smoke for 1
to 1 1/2 hours, until the internal temperature at the thickest part of the fillets measures
140ºF with an instant-read or digital meat thermometer.
Squeeze a citrus wedge over each fillet and sprinkle with coarse salt before serving. Or,
wrap tightly and refrigerate for up to 3 days.
wrap tightly and refrigerate for up to 3 days.
Makes 12 appetizer servings
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