This recipe is called showcase because once you have tried this recipe – nothing else even comes close, it is best cooked on a smoker but can be done in an oven as detailed below.
INGREDIENTS:
Side of salmon
SmokeWolfe All Purpose seasoning
Greaseproof baking parchment
250g salt
250g sugar
INSTRUCTIONS – Smoker method
Total cook time 1 hour, Brine 4 hours
Mix together the sugar and salt (dry)
Cover the bottom of a bowl or platter with 100g sugar/salt mix
Place the salmon skin side down onto the mixture.
Cover the salmon with remaining mixture and refrigerate for 2-4 hours
After Brining, wash all the dry bring solution from the salmon with cold water, place the salmon skin-side down onto the baking parchment and pat dry
Pre-heat the smoker to 95C, if using a Traeger, use super smoke.
Liberally apply SmokeWolfe All Purpose seasoning to the salmon and place in the smoker for around an hour, or until the internal temperature reaches 57-60C
Serve immediately with toasted ciabatta bread and sour cream.
INSTRUCTIONS - OVEN METHOD
Total cook time 1 hour
Mix together the sugar and salt (dry)
Cover the bottom of a bowl or platter with 100g sugar/salt mix
Place the salmon skin side down onto the mixture.
Cover the salmon with remaining mixture and refrigerate for 2-4 hours
After Brining, wash all the dry bring solution from the salmon with cold water, place the salmon skin-side down onto the baking parchment and pat dry
Pre-heat the oven to 95C
Liberally apply SmokeWolfe All Purpose seasoning to the salmon and place in the oven for around an hour, or until the internal temperature reaches 57-60C
Serve immediately with toasted ciabatta bread and sour cream.