Brine, Smoke, Sear - the secret to delicious salmon
Chef James Aptakin, of Hawaii, is sharing his highest standard of cooking salmon with all of you!
This 3 step: brine, smoke, sear method ensures the salmon retains a succulent center, perfectly crisped crust, and layer of irresistible flavor. Here’s how to do it!
“ This Kvarøy Arctic salmon’s sustainability and quality is unlike anything I have ever tried before. It cooks up like butter and has an amazing ocean flavor with notes of cashews, melon, and citrus. I’m in love with the texture and quality.”
STEP 1 - Brine
1-quart water 4 -cups
1/4 cup Kosher Salt
2-Tbs of Sugar
1-1/4 cup sliced Fennel
Peppercorns
Juniper Berries
Bay Lead
2-Cups Ice
DIRECTIONS
Boil water and all ingredients but ice, dissolve salt, cool Dow.
Place Salmon Filets into brine for 15 minutes. (3,6,9% of salt to water solutions by weight)
Rinse real good and pat down dry with paper towels.
STEP 2 - SMOKE
Season salmon with high quality salt and fresh cracked pepper.
I like to cold smoke my salmon with Kiawe wood or any wood of your preference. It’s a good idea to partially freeze the salmon filet or use smoking gun placing the Salmon in perforated pan with ice gel packs under to keep salmon from not cooking.
Smoke for 30-45 minutes
STEP 3 - SEAR
Using the tip of a knife score criss cross 1/8 or less depth to just get beautiful grooves. I do this to trap seasoning, smoke and juices in while basting and it adds to the beautiful look especially if making sashimi style using a torch.
To add an umami citrus pop, I like to dust the salmon with a blend of finely ground dehydrated lemons and tomatoes. You can do this in a spice grinder!
Sear presentation side first on medium heat, low and slow to create ultimate golden orange crust, lightly on back side only.
While in pan with olive oil and brown butter baste with fennel garlic and dill. Basting deliciousness!
Serve.
NOTE: Adding fresh squeezed lemon before serving gives it ultimate freshness pop. I use the zest in seasoning as well.
