Over the years, I’ve made many different salmon dishes. I love to prepare it many different ways, including gravlax. This particular preparation has become the house favorite.
In keeping with the classic gravlax preparation, the salmon is seasoned the salmon with salt, sugar, pepper, and dill, but just a spinkle, not the way we cure the gravlax. The salmon is then hot smoked until just done. We don’t want to dry the fish out.
You can do this in the oven without smoke as well.
So for many years, I would look for wild caught salmon, and would really love it when I found wild Alaskan salmon.
But it really came together as a great dish when I got my hands on a nice fatty wild caught king salmon.
The snapshot below shows the layers of fat and then the resulting rendered oil.
Also, while you can make day after salmon salad with any left overs, I prefer to make just enough for the meal.
Dinner for 2:
1 LB or maybe just a little less King Salmon
Sprinkle of kosher salt
A few grinds of black pepper
A liberal dusting of sugar
A few sprinkles of dill
Set the salmon in a tin foil couch as to capture the rendered oil
Smoke it at 350° – 375° for about 45 minutes, then keep an eye to make sure it is cooked through but not over cooked and dried out. I use the Big Green Egg, but any smoker works, and you can also do this in the oven, maybe add smoked sea salt.
Or you can do this part in the oven.
We have it with rice and sautéed baby bok choy, or maybe sautéed spinach.
If there are left overs, you can flake it up and make a salmon salad the same way you would make your favorite tuna salad and then serve it on toast.
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