- 2 Salmon boneless fillets; 2 -3 pound each
- 1 part coarse salt (or kosher salt)
- 1 part sugar
- Chinese red pepper (Szechuan or Sichuan pepper)
- 4 - 6 Oranges
- Cognac, or brandy
- In a small bowl mix equal amounts of salt and sugar together; what amount is not used can be stored and used at a later time.
- Check fillets for pin bones, and remove them using needle nose pliers. Place both fillets skin side down; dust lightly and evenly with coarse salt/sugar mixture, or apply according to your taste.
- Cover the fillets with Chinese Red pepper (they are not spicy), then slice 2 to 3 oranges for each fillet and cover the fillets with orange slices.
- Reserve one whole orange, and with that orange cut it in half and squeeze some juice all over the fillets.
[caption id="attachment_2562" align="alignright" width="150" caption="24 hours later, ready to be scraped."][/caption]
Next sprinkle a little bit of good whiskey or brandy (Cognac) on the top.
- Cover both fillets with plastic wrap, skin side down, and put them in the refrigerator 40°F (4°C), with some weights on top and refrigerate for 24 hrs.
For weight you can either place a cast iron pan on top, or a cookie sheet with a few cans of food on top or other type of weight.
- After 24 hours, take the fillets out of the refrigerator, and unwrap. Using a plastic or wooden spatula scrape the tops of the fillets to remove the peppers and the “residue", do not soak or rinse the fillets.
[caption id="attachment_2563" align="alignright" width="150" caption="Salmon that has been scraped free of pepper and residue."][/caption]
Place fillets back into the refrigerator, uncovered and allow them to air dry about 4 to 6 hours. Remove fillets from the refrigerator, and place fillets in the smoker.
- During the first hour I bring the temperature to about 150°F (66°C).
- After the first hour, apply smoke and continue to cook for about 3 hours, keeping the temperature at 150°F (66°C) until done. Thicker fish requires a longer smoking time.
Please feel free to apply as much smoke to your fillets as you have done so in the past. I smoked the fillets with cherry/apple for 4 hours. Enjoy!!
Regards from Finland,