![]() ![]() Serve the hot smoked salmon immediately with lemon wedges. Grab the skin at one corner and gently & carefully peel it away. Do not use regular table salt, as it contains iodide and anti-caking agents that will give your salmon an off flavor. We prefer farmed Atlantic salmon cooked to. The answer depends on whether youre cooking farmed or wild fish. Remove the salmon from the BBQ, and transfer to a serving plate, discarding the baking paper. Buy a box of kosher salt from the supermarket. Whats the Ideal Temperature of Cooked Salmon. It should read around 46-48 degrees in the thickest part of the fish. Place the lid of the BBQ on and smoke for 1 hour, adding another small handful of wood chunks at the 30 minute mark.Īfter 1 hour use a thermometer to check the temperature of the salmon. For fish and seafood I like maple or pecan wood chips. Throw a handful of wood chunks onto the hot coals. Temperature should always be used to determine when the meat is done cooking rather than the time. Place the salmon on the grill on the opposite side to the heat source. Place the salmon skin side up on a piece of baking paper large enough to hold the full piece. Once the bbq temperature is stabilised, open the lid. For instructions on how to do this, click here.Ī couple of hours before cooking season the salmon with salt. The smoke should complement the flavour of the fish not dominate it. A final note, less is more with the smoke, the fish can quickly take on a lot so don’t overdo it. Serve your salmon immediately off the grill. Be it a full side or the whole fish, you’ll just need to scale up the cooking time. Smoke the salmon until it reaches an internal temperature of 145F, which should take about 50 to 60 minutes. The same technique can also be applied to a larger piece of salmon. Cooking the fish at low temperature gives it the most perfect, flaky texture. This is such an amazing way to cook salmon and so simple.
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