How to Cook Smoked Salmon
A popular fish to eat, salmon is also known to be a healthy fish. It is rich in omega-3 fatty acids as well as vitamin D. This species of fish is known to be able to survive only in fresh water. Follow this recipe, and enjoy a delicious dish of smoked salmon.
Ingredients:
- Two large salmon fillets
- Two tablespoons extra virgin olive oil
- One tablespoon fresh thyme leaves, chopped
- One teaspoon black pepper, roughly grounded
- One teaspoon of sea salt
- Juice and zest of 2-3 limes
- One lime
Equipment(s) required:
- Electric smoker or a cooker
Instructions:
- After you have brined the salmon and the pellicle has been formed, the fish is now ready to be cooked. To cook the salmon fillets, first place them on an aluminum foil and cut the foil around each of the fillets. This has to be done before you place the salmon inside the smoker. The foil will prevent the fish from sticking to the wire rack of the smoker.
- Now, grate the lime zest and squeeze its juice and keep them aside. In a small mixing bowl, take the fresh thyme, olive oil, pepper, salt, lime zest, and lime juice and mix well. Rub this mixture on to the fish fillets, and make sure that each side is evenly, and well-coated.
- Now place the seasoned salmon fillets along with their foil sheets inside the smoker and start smoking. Keep checking the fish temperature by inserting a meat thermometer inside the salmon. When the thermometer registers 140 degrees F, you can stop smoking the salmon.
- You can now remove the salmon from the smoker. Cut a lime in half and sprinkle its juice all over the smoked fish. Your smoked salmon is now ready to be served.
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