This summer saw the largest Sockeye Salmon run in 50 years. Since we are in Seattle, fresh salmon abounds in the stores and at the Pike Place Market. I have wanted to try smoking a big salmon for several years and it jut so happens that my son, Joe, has the smoker and has done salmon before. Joe’s (and mine) friend works at Whole Foods so he brought a salmon home from there. Friday, Joe prepared a brine of cider, salt, pepper and spices and let the fish soak overnight.
On Saturday, we removed the fish from the brine and put some different seasonings on individual pieces; lemon pepper, garlic w/ parsley, mustard, cumin and put it in the smoker.
The white pieces are scallops which Joe wanted to try, so we added those to the batch. The fish spent the day in the smoker and we took it out about seven in the evening. The first piece I tried was dry and tasteless and I thought for sure we had ruined sixty dollars worth of fish.
However, after it spent the night in the refrigerator, it was delicious. Today, We spent an hour or so vacuum packing and sealing the pieces. We should have enough to have a bagel, salmon and cream cheese for breakfast all winter.