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Pellicle on salmon

FM Former Member
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? Roll Eyes

Appreciate the help.

Hook
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FM Former Member
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.
FM Former Member
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
FM Former Member
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.

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