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Smoke Salmon (Hot Smoke)

Filet Salmon into two sides. Lay skin down in cooler or other suitable tray. Mix brine together (2 part non- iodized salt or rock salt or known as pickling salt) and 1 part brown sugar. Lay brine on top of filets, cover completely, about 1/4". If you have more fish, you can now stack layers repeating the covering process. Leave in brine 10-12 hours. Rinse clean with cool water and dry with paper towel. Depending on ambient temperature, smoke time will vary from 6-10 hours. Don't use more than 3 pans of chips as the salmon will get a bitter taste to it. Oiling your racks makes it much easier for clean-up. Remove from racks when salmon is still hot, this reduces sticking to the rack.

Salmon Pâté

Mix together 3 equal parts of Sour Cream, Mayonnaise, Cream Cheese. Heat cream cheese in microwave to get soft! Remove skin and break apart your smoked salmon, also remove all the bones. You can emulsify your salmon in a food processor or a blender, do not over do it. Simply try to get it to small chunks no bigger than 1/8" diameter. Start adding your combined ingredient to the salmon until desired texture is achieved.

Pickled Salmon

Filet your salmon into 2 sides, remove the skin. Don't worry about trimming it at this point. Lay down a layer of non- iodized salt or rock salt or known as pickling salt into cooler or suitable tray. Lay filets onto salt, cover really well with salt, add more layers as necessary. Leave in salt for 10 days. Remove from salt, wash with cool water. Now you can trim the salmon and cut into cubes (3/4x3/4) or on smaller if you wish. Fill jar 1/2 full of salmon chunks, add sliced onions to jar until 3/4 full (do not compact). Add 2 table spoons of pickling spice and 3 dried Chili peppers. Add your pickling solution and fill jar to top. Pickling Solution: 2 Cups Sugar, 3 Cups Water, 2 quarts white vinegar. Boil sugar into water and then add to vinegar. This should now be cool enough to add to jars. Yields enough liquid for 9 quart jars of salmon. Wait minimum 7 days before eating. Store in cool place. Product stays good for up to 6 months.

Cooking Salmon Barbecue

Filet salmon into 2 sides. Lay salmon (meat side) onto barbecue and cook until about 1/3 (until you have nice grill lines on the meat). Turn over and now cook the rest of the salmon skin side down. Use two flippers to do the job. Once flipped add your Salt, Pepper and of course "Johnny's Seafood Seasoning". After cooking a few minutes add a nice coating of Sukiyaki Sauce. Now cover filets with a layer of brown sugar (minimum 1/4" thick, close the lid to barbecue and the brown sugar will caramelize into a nice sweet sauce. Just as the salmon is cooked and just before removing from barbecue add another good coating of Sukiyaki sauce. Now it is ready to be served. Remove the salmon by inserting your flipper between the meat and the skin. Remove skin from barbecue after you eat.

Cooking Halibut (Frying)

Filet halibut into 4 pieces. Remove the skin. Filet again until the pieces are about 1/4" thick. Mix together 1 egg and 1-1/2 cups milk. Dip filets into egg/milk then into cracker crumbs. I like to make my own crumbs by buying salted crackers and crush them using a food processor. After you have a nice coating on filets, lay into hot frying oil. Now add salt, pepper and of course "Johnny's Seafood Seasoning" to the top side (or any other dill based spice). Flip when cooked and the coating is a nice light brown crispy color. Once second side is cooked, serve and have some fresh lemons to squeeze on this most excellent fish.

Hope you Enjoy the way I like to have my Fish!!

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