I know that we have just been releasing our BBQs with tantalizing dreams of ribs and filet mignon, but before picking them up this fall you have time to stock up for the winter! Freeze this under vacuum for instant appetizers of smoked salmon all year round!
Without thinking too much, or maybe too much because 35 $ for a 40oz of baking scotch is a no-brainer, I used good old Grant's for this recipe, but whatever whiskey (or even a rum!) will do the trick. Do you plan a nice afternoon to do that, even better, there is nothing wrong with taking a few glasses while preparing this ...
As the chef, BBQ god, writer and TV host, once fully bilingual, once again said Steven Raichlen (1953-) said so well:
When the bait is worth more than the fish, it is better to stop fishing.
Preparation Time: 2h15
Cooking Time: 10-20min
- A nice salmon fillet from 2 to 2½ lbs
- 2 c. at the table of your favorite whiskey
- 1 c. liquid smoke
- ¼ cup coarse salt
- ¼ cup of sugar
Simple but slow enough preparation:
Cut the salmon into strips of 1 1 ½ inch thick. In a large Ziploc bag, marinate the salmon pieces in the refrigerator with liquid smoke and whiskey for about 15 minutes.
Meanwhile, prepare a bed of brine in the bottom of a large Pyrex dish (avoid taking a plastic dish if you do not want the latter to smell the smoked salmon until the end of time), because on the one hand coarse salt for a part of sugar.
Shake each piece of salmon well to remove excess marinade and place in the brine dish. Cover with plastic wrap and refrigerate for one hour. Turn the salmon pieces over and put the dish back in the fridge for another hour.
Light your BBQ at minimum power. Roughly remove excess brine from each piece of salmon and place in a BBQ-resistant aluminum plate. Put the salmon in the BBQ and close the lid. Watch for cooking, as the ideal time may vary from 10 to 20 minutes. Personally I prefer to turn around 10 minutes so that the middle of the pieces is not completely cooked. In short when the outside is pink and a little fish fat pearls on the surface, it's ready!
Let the pieces cool down and break them by hand. To serve on croutons, or with homemade mayo, or with capers and onions, or all by yourself. Easy to freeze and serve later ...