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Created by: D. Milton
Project

Smoked Salmon

Share a little about the ingredients and techniques used to create this dish/item. Ingredients: Salmon Filet, kosher salt, coriander (fresh ground), ancho chili powder, olive oil. Technique: I followed the preparation instructions almost to the tee. I coated the salmon with kosher salt for 20 minutes, then brushed the salt off with my finger. I then freshly ground 1 tsp coriander seeds and combined that with 1 tsp ancho chili powder. I brushed the salmon with olive oil, then coated it with the spice mixture. I omitted the smoked salt. Cooking: I cooked the salmon outdoors. I placed large apple wood chunks on the heated charcoal while the salmon was curing with the salt. The grill temperature was held at 250 degrees. I cooked the salmon until an instant read thermometer read 144 degrees, then I took the salmon off two minutes later, for a total cooking time of between 20 and 22 minutes. What are you most proud of? I am most proud of the end result. I love smoked salmon and being able to prepare it at home opens up a whole variety of cooking options making use of smoked salmon and other fare. What advice would you give someone starting this project? Follow the directions the first time you make it and then make any desired adjustments on subsequent attempts.

Project Description

Share a little about the ingredients and techniques used to create this dish/item. Ingredients: Salmon Filet, kosher salt, coriander (fresh ground), ancho chili powder, olive oil. Technique: I followed the preparation instructions almost to the tee. I coated the salmon with kosher salt for 20 minutes, then brushed the salt off with my finger. I then freshly ground 1 tsp coriander seeds and combined that with 1 tsp ancho chili powder. I brushed the salmon with olive oil, then coated it with the spice mixture. I omitted the smoked salt. Cooking: I cooked the salmon outdoors. I placed large apple wood chunks on the heated charcoal while the salmon was curing with the salt. The grill temperature was held at 250 degrees. I cooked the salmon until an instant read thermometer read 144 degrees, then I took the salmon off two minutes later, for a total cooking time of between 20 and 22 minutes. What are you most proud of? I am most proud of the end result. I love smoked salmon and being able to prepare it at home opens up a whole variety of cooking options making use of smoked salmon and other fare. What advice would you give someone starting this project? Follow the directions the first time you make it and then make any desired adjustments on subsequent attempts.

Q&A with D. Milton

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