How to Cold Smoke Salmon in an Alto Shaam CTP Combi Oven

Curing and Smoking were techniques used long ago to extend the life of proteins before the advent of refrigeration, now we use it to add flavor and variety to our menus on a wide array of foods. Here we are going to cold smoke a side of salmon. I used Sockeye, which is a little more lean but the result was still as good as the more fatty Atlantic salmon.

How to Cold Smoke Salmon in an Alto Shaam CTP Combi Oven Recipe
16 Steps
Ingredients
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1
on a clean prep area, unwrap salmon and pat dry with a towel, and remove pin bones.

on a clean prep area, unwrap salmon and pat dry with a towel, and remove pin bones.

2
using a very sharp knife, make about 5 slices across the skin, just deep enough to cut through the skin and just into the meat.

using a very sharp knife, make about 5 slices across the skin, just deep enough to cut through the skin and just into the meat.

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5
lay about a third of the cure in a 2" steam table pan from corner to corner, roughly the shape of the fish

lay about a third of the cure in a 2" steam table pan from corner to corner, roughly the shape of the fish

6
lay salmon, skin side down on the cure.

lay salmon, skin side down on the cure.

7
cover the salmon with the remaining cure.  Make sure that the entire surface of the fish is covered.  If you have remaining cure mixture, just save it for the next fish.

cover the salmon with the remaining cure. Make sure that the entire surface of the fish is covered. If you have remaining cure mixture, just save it for the next fish.

8
cover and refrigerate for 24 hours.

cover and refrigerate for 24 hours.

9
after 24 hours the salmon is ready to smoke.  simply rinse under cold water until the cure is rinsed off.

after 24 hours the salmon is ready to smoke. simply rinse under cold water until the cure is rinsed off.

10
put on a wire rack and back in the cooler to dry for at least 12 hours.  This step creates what is known as "pellicle"  It is a tacky surface that helps keep the fish moist and absorb the smoke.

put on a wire rack and back in the cooler to dry for at least 12 hours. This step creates what is known as "pellicle" It is a tacky surface that helps keep the fish moist and absorb the smoke.

11
soak your wood chips for at least 10 minutes.

soak your wood chips for at least 10 minutes.

12
load them into the chip box.  You'll want enough to fill the box, but not so much that the lid won't close.

load them into the chip box. You'll want enough to fill the box, but not so much that the lid won't close.

13
load the chip box into the oven, with the heating rod in the bottom slot in the back and hook the two eyes on the clips in back

load the chip box into the oven, with the heating rod in the bottom slot in the back and hook the two eyes on the clips in back

14
arrange oven with a sheet pan to deflect the direct heat, then a pan of ice to keep oven cool and the salmon above it on the wire rack.

arrange oven with a sheet pan to deflect the direct heat, then a pan of ice to keep oven cool and the salmon above it on the wire rack.

15
set your cold smoke for 20 minutes, shut the door and push play.   After the timer goes off, push stop and wait 10 minutes before opening the door slightly to allow the smoke to go up the vent.

set your cold smoke for 20 minutes, shut the door and push play. After the timer goes off, push stop and wait 10 minutes before opening the door slightly to allow the smoke to go up the vent.

16
After removing from the oven, wrap tightly and refrigerate immediately.   Once chilled the salmon can be sliced thin on an angle and eaten cold or hot.

After removing from the oven, wrap tightly and refrigerate immediately. Once chilled the salmon can be sliced thin on an angle and eaten cold or hot.

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