Cold Smoked Salmon

I hate when people say that you know fish is bad because it smells fishy. Just think about that for a minute and about how stupid that sounds.

A lot of people let the salmon rest in the fridge for a few days after cold smoking it. They say it “mellows out” the smoke flavor and makes it taste better. Anyone try it this way?

Too many mistakes in smoking process..sorry

What knife did you use?

You have to put some heavy weights (cans, bags of water, etc) on top of the wrapped salmon in the fridge to get the maximum amount of oil out of the fillet.

Don’t use saw dust from lumber yards! They cut plywood and plywood has Phenol Formaldehyde

I love eating meat that dissolves in my mouth. Mmmm....

Once cold smoked how long will this stay edible of stored correctly?

I like the 1 hour resting tip! However I agree with previous comment, any conifer/needle tree (Pine, Douglas Fir, Larch, spruce etc... used for lumber especially in Canada does have toxins and not really the best flavor for smoking. I am sure it tastes fine but you won't find mass lumber mill type species available for smoking commercially because of those problems. Not trying to stir the pot but as an Alaskan born dude, make sure your local sawdust is an acceptable hardwood not a softwood. Canada does have Maple though and that would be perfect.

if the fish doesn't smell fishy then it is not a fish!

looks good but it honestly looks the same as it went in

How deep shall we shave the salmon to the skin?

Saw dust from a lumberyard! It has a good OSB flavor. And the the smoke generator didn’t look burned. Don’t know about this?

Nice job, but sawdust from the lumberyard can contain anything from glue and chemicals from plywoods to rodent droppings. I'd be more selective where I sourced my wood products from.

why buy salmon when you can catch it? :p

Great Job, what knife did you use?

How long can you freeze the salmon?

My friend you're doing it all wrong!
You're using the wrong knife 🤦🏾

Knife is far too wide

Sawdust, bad idea. You don’t know what work is used. Could be harmful to you. Some sap wood is bad news. Need to talk about killing parasites before smoking. Smoker beware. Where do u get this smoke ring?

Why do you need to remove that darker thing in the middle of your sliced salmon?

But this is fresh salmon? You have done nothing to kill the parasites first. All commercial smoked salmon and legal sushi must be frozen 72hrs (some argue more) to kill all the ocean worms and parasites that are known to often be in these fish. 5 meter long tapeworms can live years in humans foolish enough to not follow these health guidelines. You are missing a vital step, that no legal producer could get away with. Research the truth and history of this please and don't lead so many into this harmful mistake. Thank you. 20201006

Looks delicious. I use salmon for Poke recipes, sushi, and the stainless steel pan. Hope you provide an Ahi Tuna recipe soon.

Did I miss something? You didn’t say what the brine is made of.

I have tried this smoke generator. It works hit and miss. Often the "fire" jumps across the mesh divider and the sawdust starts burning towards the center rather than around the circles.I see you initiated the smoking with the smoke generator directly under the fish fillet. If you have sufficient room it is much better to have the smoke generator not be directly under the fillet. It can cause too much heat to reach the fillet and cook it.

Seriously saw dust form a lumber yard?? WTF you don't know whats in that could be pressure treated dust in that mix which is toxic. Folks if you want to cold smoke get your dust from a source who understands what your using it for and only sells food grade saw dust MEANT for food prep.

The "danger zone" (common food safety term) where bacteria on food can thrive is 40-100 degrees after 2 hrs or so. How do you mitigate bacteria while leaving the salmon on the grill for 24 hours at temps in the "danger zone"?

Gravlax is Nordic for Grav = Grave, and Lax (or Lox depending the region) = Salmon. Before refrigeration they used to coat the salmon with salt and whatever else was to their taste, wrap it up good and bury it for a length of time ( ie : Grave). Gravlax is never smoked

To what temperature did that that sawdust ring heat your smoker grill to? I’ve read cold smoking is to be no more than 80 degrees.

Can you do it with out the sugar?

Nice video. A few suggestions: get the vacuum sealer, all the liquid is contained. When the fish tapers off getting thinner, it doesn't require the same amount of brine that the thicker portion does, gets too salty if you do. After smoking, let the fish sit for another 12-24 hours, lets the smoke flavor even out. Doesn't necessarily require a 24 hour smoke. I've gotten really good flavor with 12-16, but I didn't have the huge piece that was shown here. You can cut that line out in the middle once your done smoking to avoid having to make a bunch of cuts when slicing. Sometimes the sawdust can still contain moisture, so you can bake a nice amount in the oven at 200 for an hour. If you can't find sawdust and have pellets available, just grind them up in a spice grinder. I've never brined the skin side, but i'll try it now, thanks.

Lets make it clear, salmon=lax; Salted salmon = grav-lax; Salted, cold smoked, salmon; Kallrökt lax. This is not that complicated..

Very nice, although, there is zero gravlax in this video.

I'm curious. Have you ever tried to smoke another more common type of fish like cod fish or talapia or something other than salmon. We don't expect it to top smoke salmon. I'm curious to see if it give an acceptable product.

toxic salmon, you are poisoned if you eat this .

Smoked Salmon and Gravadlax are not the same, Gravadlax is a curing process only, Smoked Salmon is cured then smoked. Both use salt in the first step

the for the video looks awesome!! how can i keep the Smoker Cold? im in florida and it gets pretty hoy down here

good job. With a few herbs and spices, it would have been perfect !

Please note that gravlax is curated salmon (not cold smoked)

Gravadlax =\= cold-smoked salmon. Get a fucking grip.

Great Great Job !!!! Like it a lot ! Congratulation !

Holy cow! Those are Zabar's level knife skills!

Quick question, can you use salmon fillet with no skin?

That's a cure not a brine.

I live in Alaska and smoke salmon every year , l would never use regular sawdust! Species such as pine or spruce will impart a most unpleasant taste. Use applewood, pecan or alder, hickory is too strong of flavor for most fish . All of these are available in store's locally or can be ordered.

looks delicious! But gravlax is not cold smoked samon, gravlax is swedish for burried salmon and is just conserved with salt sugar and herbs, typically dill.

Please add recipe below. You just flashed it on the bottom of the video for no more then 2 or 3 seconds. I had to rewind a few times to see it not fun.

Smoked salmon is not gravlax. And cold smoked salmon should be wet cured for the best taste.