Smoking fish is a method of dehydrating the flesh to preserve it for a longer time. Chefs use two methods of smoking fish, hot and cold, with salmon lox made in a modified cold method. The difference is in temperatures and smoking time. Cold smoking methods preserve the fish for a longer time. Season the fish before smoking so it absorbs the flavor while cooking. Seasoning starts with the brine, followed by the smoked flavor.
Lox Seasoning
Step 1
Mix three parts of sea salt with four parts of brown sugar.
Step 2
Sprinkle the mixture on both sides of the salmon pieces.
Step 3
Set the smoker for a cold method of smoking. This is a lower-temperature smoking process, keeping to within 80 and 90 degrees. Lox usually requires lower temperatures between 70 and 80 degrees.
Step 4
Brine and smoke the salmon in the smoker between 70 to 80 degrees Fahrenheit for 12 hours in a cold method smoking process.
Step 5
Remove the salmon lox from the bin and rub with olive oil to moisturize the meat.
Smoked Fish Seasoning
Step 1
Mix 2 1/2 tbsp. of salt for every cup of water made for the brining solution. Brine the fish fillets for 20 minutes.
Step 2
Remove the salmon from the brine and rinse in cold water. Pat it dry with paper towels.
Step 3
Mix 1/2 cup of lime juice, 1 tsp. of sea salt, 1 tsp. of ground pepper and 1 tbsp. of chopped fresh thyme for every two large salmon fillets you are smoking.
Step 4
Rub the mix into the salmon meat. Place it in the smoker for four to eight hours.
Tips and Warnings
- Seasoning for salmon is similar to seasoning mixes for other fish. You also can use brown sugar, honey and hotter spices, such as cayenne pepper, for a bolder flavors.
Things You'll Need
- Pan
- Sea salt
- Brown sugar
- Water
- Olive oil
- Paper towels
- Lime juice
- Pepper
- Thyme
- Honey
- Cayenne pepper
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