Cooking salmon is tough if you do not have the tools to help you. Here is why using a digital food thermometer can help you cook smoked salmon correctly.
Smoked salmon is an awesome festivity for any type of event. With all of the new technology and digital food thermometers out there, it is easier to smoke salmon the right way and get that taste that you love. With these tips and using a digital food thermometer , smoking salmon becomes a pleasure rather than a task.
How To Cure Salmon For Smoking
The first thing that you will need to do when getting ready to smoke salmon is to cure it with salt. Curing salmon with salt is a great way to add flavor and a little something special to your salmon dish. Salt is also a great way to preserve the fish because it gets the moisture out of the fish and the bacteria that is unwanted will die off. The smoking aspect is another way to preserve the fish. Not only does it preserve the fish but it also adds that nice smoky flavor that everyone can’t get enough of.
When you are hot-smoking salmon, the temperature should usually stay between 150-170 degrees Fahrenheit. By smoking the salmon this warm, you run no risk of being in the danger zone, and is a great way to stay safe. To get an accurate reading on what temperature the salmon is while you are smoking it, it is best to use the thermometer.
Smoking salmon is a great way to spice up your salmon dish and to preserve the fish. Salt-curing salmon is also a great way to preserve the fish and it will add loads of flavor to your salmon dish. When hot-smoking salmon, it is best to get the temperature between 150-170 degrees Fahrenheit so that you stay safe. Using the thermometer can give you an accurate and efficient reading so that you know exactly where you are at with the temperature of the salmon.
- 4 Salmon fillets with the skin on
- 4 tablespoons of Olive oil
- 1 teaspoon of Kosher salt
- 1 teaspoon of Black pepper
- 2 teaspoons of Garlic pepper
- Preheat the grill
- Combine ingredients to make the seasoning for the salmon
- Rinse fillet and then dry
- Put all of the seasonings on the salmon
- Place them on the grill with the skin side down
- Stick the thermometer into the meat and remove it when it hits 140 degrees Fahrenheit
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