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No-smoke salmon
Ingredients
2 plus lbs salmon fillets
6 tbsp kosher salt
1 big pinch onion powder
1 tsp chopped fresh dill
2 tbsp sugar
1 big pinch garlic powder
1bottle of liquid smoke
Lagniappe
Rub each fillet down heavily with the liquid smoke
In a baking dish combine the salt, sugar, onion powder and garlic powder
Dredge the fillets in the mixture and rub the spices in well sprinkling on the
Dill last.
Wrap each fillet in plastic wrap well squeezing out any air trapped in the
wrap.
Wrap the plastic coated fillet in aluminum foil in the same fashion
Place the fillets in a plastic resalable bag and place the bag in a baking dish
with a heavy casserole dish on top of the fillet.
Let sit for 3 to 5 days (up to a week) unwrap and serve as any cold smoked
salmon or freeze for later.
No one will ever know that it was not smoked in a real smoker.
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