ny ice glaze from frozen salmon under cold water and pat
and bay leaves over the salmon. Wrap aluminum foil around the
Entice hubby
to
smoke whole salmon on smoker.
Chill. Whisk together the
sauce
in the order given.
Marinate a few hours to improve flavor.
Can thin with vinegar, if needed.
00\u00b0.
Place cleaned salmon on long, double-length piece
Place the whole salmon in the center of the
tore for a very fresh whole salmon with the head.
Wash
SET THE SALMON, skin side down, on a
If your salmon is frozen thaw it out,
tter Sauce.
Fillet the salmon, removing all the bones.
Preheat oven 350 F Fillet salmon, leaving skin on.
Place fillets, skin side down on a buttered pan.
Drizzle soya sauce over fillets.
Sprinkle granulated garlic and brown sugar over salmon Bake 1 hour at 350 F Garnish with parsley and sliced lemon.
**This can also be Barbequed over medium heat and cooked until white juices appear on the top of the flesh**** I have also baked this using a whole cleaned salmon, for a nice pesentation.
**.
own center of foil. Place salmon on top. Stuff with remaining
In a large bowl, mix all brine ingredients thoroughly.
In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated.
Rinse thoroughly after brining.
Pat dry with a paper towel and allow to air dry for at least one hour prior to smoking.
Lay salmon fillets on smoker rack skin side down.
Cook in smoker at 165\u00b0F for 3-5 hours.
Cooking time will depend on the thickness of your fillets.
eens and tuck greens under salmon. The greens and foil
Wash the salmon and dry it well inside
If whole, split salmon in two down the back; place salmon on hot barbecue skin side down on foil.
Cook until you can turn it over onto heavy foil, approximately 5 to 10 minutes (depending on the size of your fish).
Peel the skin and any brown color and fat off; discard.
Drizzle garlic butter and spread Parmesan cheese over until you get a thick crust.
Cover with barbecue lid or foil and cook until done and crust is brown.
If company is coming, make a lot, as they inhale this as fast as you can cook it.
If using a whole salmon, have the fish monger clean,
n shallow dish; add the salmon, skin side up. Cover and
Thaw salmon if frozen.
Salt the cavity.
Put garlic, parsley, butter slices and lemon inside cavity of salmon.
Put in baking dish.
Cover with foil.
Bake at 350\u00b0 for 20 minutes per 1-inch depth of fish.
Salmon will flake when done.
50 degrees.
Place the salmon in large baking pan, pour
ail and fins of the salmon with kitchen scissors and pat