I did salmon for the first time last weekend and I have a question.

When I did a search for recipes, I found the drying times for pellicle formation varied from as little as 30min, to 6hrs, to overnight in the frig. That's a pretty wide range and really impacts how long it takes to start eating, which of course is always my main goal.

I stuck my fillets in front of a fan for 3hrs then brushed with maple syrup and kept the fan on for another 1 1/2hr. I'd planned to go 6hr but couldn't stand it any more and the Sun was going down (poor timing) so I put them in the smoker.

How you salmon specialist guys do it?

Appreciate the help.

Hook

Not a specialist, but I find it dries pretty well in a couple hours at room temp with a fan on it. On a rack in the fridge it didn't get dry in over a day, so I gave up on that method.

Depends on conditions, but I'm with tjr, air drying with a fan only takes a few hours.

The key is to look at it and see if the pellicle has formed. You can see it and touch it and you'll notice a specific texture.

The pellicle, for those who don't do this, helps the fish retain moisture. I say that because some people just throw it in the smoker and they say they don't have a problem with it.

Hey Hook, tell us how did the salmon project turn out? I did some planked salmon on the grill the other day, it turned out pretty good. But I think smoked is better. Roger

Hi Roger,

Sorry for the delay. I had to wait for some other folks to try the salmon so I could give you an honest, unbiased opinion. Jury says it was wonderful. My thanks to all who made it possible.

I rubbed with brown sugar/kosher salt(3to1) and let it sit in the frig for 4hrs. Then dried, as I said, with maple syrup, lightly sprinkled with Chipotle and fresh ground black pepper. Smoked at 150F with 2.5oz Cherry until internal temp was 150F.

I like it cold on Ritz crackers with Famous Dave's Devil's Spit BBQ sauce (which by the way is dynamite.)

Hook

Hook,
Try it on an onion cracker with a little creamy horseradish. Hard to beat...

Here's another way:

Take some sour cream and creamed cheese. Mix it up. Then throw in some chopped green onions, and a little garlic powder. Flake your smoked salmon up and mix it in.

Let sit in the frige overnight. The next day cut an onion bagel in half and slice it into bite size pieces. Top the bagel pieces with the salmon dip, and walla..........a slice of heaven on earth.

Since I never heard the phrase before and did not know this should be done. I did a lookie loo on google.

http://www.3men.com/allabout.htm

My grey matter sure gets a work out here.

Ps That is a thank you...