Go to the Recipe: Succulent Hot-Smoked Salmon
The ingredients of this recipe call for 9g of liquid smoke for 960g salmon or 1% of the salmon weight. However, Grant's video says explicitly "2% liquid smoke and 2% salt". This should be some 18g liquid smoke. Whom to follow?
Hi Juan, Grants video is actually a separate recipe from the main one, its measurements are listed below the video in the before we begin section. Sorry for the confusion.
To expand on Kyl's explanation, we've provided two paths to delicious hot-smoked salmon: an ultimate version, and a shortcut option that gets you 80% of the result in 0.8% of the time! The cooking processes are different, as well as the seasoning levels (which includes liquid smoke). Kyl's recipe involves an overnight cure on thicker fillets, as well as a smoking step, and therefore requires less liquid smoke. Because it's a more of a project and involved process, the recipe focuses on the detailed instructions for this ultimate version.
Grant's super-speed version involves cutting a salmon fillet into strips to increase surface area, and dials up the liquid smoke and salt to more assertively season the exterior of the salmon fillets without the need for a lengthy cure. You can find the ingredient ratios and overview of Grant's process in the "Before we begin" section of the recipe.
Hope that helps! Let us know which version you try!
Grant's video is for a different, faster, air-fryer recipe. If you're making the sous vide version on the page, ignore the video.
One of these days I am going to have to walk down to ChefSteps, knock on the door, and ask to be fed something they've used liquid smoke on (maybe even blind-taste one item liquid one item real smoke). I have tried to use liquid smoke and always end up going back to the smoker because the liquid smoked flavor never seems "right". Reading all of the articles here, it gives me the impression that the "not right" is something in my head or in my use of liquid smoke techniques, not some weird extra taste sense or a dislike of liquid smoke.
Is it possible to store the smoked salmon in the freezer for any amount of time?
I would say up to 6 months if properly sealed and stored.
You might want to give smoke powder a try and see what you think. I haven't personally tried it myself, but from what I have been told it is generally a lot better than the liquid stuff and immensely easier to accurately dose out.
Peter can you send me over a link to the powder you are talking about? I would like to test it out.
Kyl.haselbauer@breville.com
