Hello everyone. I am wondering if anyone has made candied salmon using frozen salmon. I assume it would be fine but if you have done it I would like to hear from you. Thanks! Paul Irving
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I've only smoked fresh salmon when it is available (about 30 lbs each summer), but from the quality of the "previously frozen" sockeye fillets I've gotten from Costco in the winter for making salmon burgers, I can see how they might be fine for smoking, if maybe a bit dry.
Tell us about your salmon burgers.
I follow a Chef John's recipe pretty closely, except I don't coat with panko prior to frying. I hand-cut the salmon fillet into 1/4 to 3/8 pieces rather than chopping in a processor. Tedious but worth the time. These are really good, and the veggies keep them moist and tender. Don't overcook!
This is what Mr. T says about frozen salmon:
Question: Should I use fresh or frozen salmon?
Answer: Frozen, the ice crystals formed in the fish while frozen seem to aid in the brine absorption after thawing.
GREAT........ THANKS !!!
On the salmon burgers, I forgot to mention I like to top them with a dollop of Mexican crema. I just like the combination.
Mike, I can see Mr.T's point, but when I buy previously frozen filets (whole sides), there is quite a bit of water in the sealed package it was frozen in, so I have to think the salmon would be more dry coming out of the smoker. I think as with meats, the ice crystals break the cellular structure allowing the product to shed moisture (probably the same thing that enhances brine take-up). But I will have to give it a try after the summer when fresh is no longer available.