Simple Cold Smoked Salmon Recipe
Ingredients
2 Frozen “Wild Atlantic Salmon Fillets” just under 1 kg each, or about ½ pound (product of China)
2 Tsp Tenderquik per fillet
Additional Seasonings – add to your taste:
Garlic powder
Onion powder
Seasoning salt
Parsley for colour
Lemon pepper - This item is an additional ingredient suggested and used by Crazy Canuck. It is not part of Whitetailfan’s original recipe.
Preparation
Apply Tenderquik to flesh of Salmon
After 12 hours, wash Tenderquik off of Salmon (freshen them)
Set out to dry in the refrigerator – 4 to 6 hours until fish is tacky to touch.
Cold smoke with maple for 2 hours. The temperature was always below 100ºF.
Place back into the refrigerator for 24 hours
Maple
Wood
With a mildly smoky, sweet and subtle flavor, Maple Bisquettes are perfect for smoking turkeys, and enhancing the taste of poultry and game birds.
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