| There's no denying that Alaskan salmon is a hugely | | | | important factors are having quality wood chips and a |
| popular ingredient in kitchens throughout the country | | | | properly sealed smoke house (for larger operations) |
| and the world: it's healthy (God bless Omega-3 fatty | | | | or smoke box (what most people use at home). Let |
| acids), its tasty, it's versatile, and it's responsibly and | | | | your chips smolder away for at least a half hour |
| sustainably harvested (Alaska's commercial fishing | | | | before introducing the salmon; then, do not open the |
| regulations are an example of intelligent, ethical | | | | box until the end of the procedure other than to slide |
| government policy). The only possible drawback to | | | | the bottom tray in and out to replenish your wood |
| this fish appearing on your table at dinnertime is that | | | | chips once they have died off. Smoking times vary |
| you may not have a clue about how to properly | | | | based on the size of your box and whether you're |
| treat it: how to season salmon, how to smoke it, | | | | using heat or not: hot smoking can be done in a few |
| how to cook it, etc. Fortunately, here we'll be going | | | | hours, whereas cold smoking may take more than |
| over some "best practices" regarding using salmon in | | | | two whole days. Indeed, this is one of the most |
| your kitchen. | | | | effective methods when you are learning how to |
| First things first: properly filleting a salmon is a crucial | | | | season salmon. |
| step toward presenting an aesthetically superior dish | | | | As far as cooking the salmon is concerned, always |
| on your dining room table. Take your dressed salmon | | | | make sure your Alaskan salmon is as fresh as |
| and lay it on its side; on one flank, make an incision | | | | possible! Salmon is best left a little raw on the inside, |
| behind the gills that reaches the spine. Enter your | | | | though some people prefer no pink on the inside |
| knife into this crevice and begin to move it | | | | (they don't know what they're missing). If grilling, |
| horizontally along the top of the spine, cutting all the | | | | leave the skin on the fillet, as it will preserve the |
| ribs in the process, from just behind the gills all the | | | | form as well as protect the meat from burning, in |
| way to the tail. Place this fillet skin down on your | | | | addition to giving a deliciously crispy treat to the |
| board, and remove the stomach bones in one fell | | | | senses. As far as how to season salmon goes, you'll |
| swoop by slicing away the upper portion. All that | | | | want to apply your favorite spices, but in moderation! |
| remains now is the needle bones inside the fillet, | | | | If your salmon is fresh, then keep the other |
| which you will detect with your fingers and can be | | | | ingredients fresh, too: fresh herbs, cheeses, and |
| removed with tweezers. Repeat this process with | | | | vegetables are all great sides to any kind of salmon |
| the other half of the fish. | | | | dish. Let your imagination be the limit! |
| Regarding how to make smoked salmon, the most | | | | |