Sunday, June 28, 2009

Succulant Smoked Salmon and There is a Winner in Pay It Forward!!

It is Saturday afternoon and I am busy preparing for a day of "family" birthday celebrations. In my family we usually lump birthdays together and have a big day of celebration. Of course, the day is all about the food and the cake.

Today's celebration is a "little" special because we are adding a new teenager to the mix.

Jake's (my nephew) birthday is very special for two reasons. The number one reason is obvious, he is now a teenager! The number two reason is that thirteen years ago Jake entered the world weighing barely two pounds. Jake was a preemie. It is hard to believe now that he had such a shaky start, because he is growing like a weed grows in my garden, FAST!!

Of course, I have to mention Nick, my now ten year old nephew.

Nick now lives each day in the double digits (10) has he likes to say. Nick is the sweetest and smartest ten year old boy that I know. Ok, I know he is my nephew and I might be a little partial to him!

Thanks to my brother-in-law, I have a freezer of fresh wild caught Salmon!

Rob just got back from a very successful Alaskan fishing trip which brings me to my Smoked Salmon.

I am taking a big platter of homemade smoked salmon to the birthday celebration.

Word of warning!! This smoked salmon is fresh with rich smoked flavor. You will need a charcoal grill to to get that rich smokey flavor.

Gin's Smoked Salmon

1 salmon fillet, 2 to 3 pounds

2 cups rum

1 cup packed dark brown sugar

1/2 cup Chardonnay Oak Smoked Sea Salt

1 tablespoon fresh ground black pepper

(1) Rinse salmon and pat dry. Put salmon in baking dish and cover with rum. Let marinate in rum for 45 minutes. Drain salmon and pat dry. (2) Mix brown sugar, salt and pepper in a bowl. This is your cure. Put salmon in baking dish and cover salmon with cure. Cover with plastic wrap and put in to refrigerator for 4 hours. (3) Soak 3 cups of your favorite wood chips in water for 1 hour. (4) Prepare charcoal grill for indirect heat. (5) Rinse the cure off the salmon with cold water and blot dry. Brush your grill grate with oil and place salmon in the center of grate. Add drained wood chips to hot coals and cover grill. (6) Smoked Salmon for approximately 20 minutes or until it flakes easily. (7) Cool and ENJOY!

I served the Smoked Salmon on a big platter with capers, red onion, chopped hard boiled egg, cucumbers, lemons and pumpernickel bread! Delicious! This salmon will save for three to four days in the refrigerator, so you can enjoy it with your morning bagels if you so do choose.

On to Pay It Forward. I put every body's name in a hat and picked a winner the old fashion way. I wish I could show you the process, but once again I have a dead camera battery! (So AGGRAVATING!) DRUM ROLL PLEASE. . . . . . . THE WINNER IS. . . . . KIM FROM the Ungourmet!! Kim has a great blog and if you haven't had a chance to check it out, head there now! Kim drop me an email with your address and I will send a package your way.

Have a great week!!


  1. Congrats Kim!! And Holy Cow Gin...this looks absolutely fabulous!! I've bookmarked it in anticipation...of course I don't have anybody out catching me an awesome salmon, but I'll make due. Charmane carried Chardonnay Smoked Sea salt, too...I just tasted it a couple of days I'm all set!!! (ps..adorable newphews!!)

  2. Those young men are very, very handsome!

    Wow, are you fortunate to have all that fresh salmon. Your presentation is awesome!

  3. Awesome Smoked Salmon recipe Gin! What a nice catch for your BIL! I caught a forty pounder in Alaska way back in 1985. If only I would have had your recipe then!

    Your nephews looks like a couple of fine young men. It's great that they have an Aunt like you!

    Yay! I'm so excited about the Pay it Forward! :0)

  4. First timer here. Wish I had a BIL to bring me fresh wild salmon. Not fond of the farm raised stuff.

    We have birthday month in June in our family too. 5 total.

  5. I too have been Salmon fishing in Alaska. While the cost of bringing your catch home is significant your catch's flavor is like no other. I need to get back to Homer Spit!

  6. I love smoking salmon, and your recipe sounds wonderful. Although I put out a platter with lots of additional goodies to be served with it, I've never done the hard boiled egg. Its a perfect addition!

  7. I really have to thank you for this one. There are few things that beat the flavor of wild salmon. You have a wonderful family. Enjoy the day. Blessings...Mary

  8. OH MY GOSH...I wish I had that salmon!!! I made salmon candy a while would love me and I will send you a also keeps well...

  9. what a yummy celebration meal!! happy birthday to jake :)

  10. The salmon sounds fantastic.. am grabbing your new button.. love it.

  11. Can I come live with you? Please? I want to eat all that salmon!

  12. What a catch! I bet it was delicious!

  13. Wow, love it...smoked salmon, interesting...with rum...yummie! Nice pictures as well.

  14. Wow, talk about fresh salmon. I love salmon and get it frequently from our seafood market. I've never smoked it before. It looks great.

    Also, I am giving you a blog award. Please come by my site and pick it up.

  15. Oh my! I wish I had a brother in law like yours. I can only dream about real, fresh salmon from Alaskan waters. I hope you realise how lucky you are. Your offerings look so good and so healthy.

  16. Wow, this salmon sounds delicious!

  17. Wow wee, you could always send some over here...

  18. Oh how I love salmon! I'll be checking my mailbox - lol! Talk about fantastic! Happy Birthday to your nephew!

  19. This looks am-az-ing! Can't wait to try your recipe - your delicious pictures are all the inspiration I need.

  20. that salmon looks awesome let me know if you would like to be featured on alaskan harvest seafood, comment on my blog or email rebeccasubbiah at yahoo dot com
    By the way I changed my site address to
    To match the name ! Love Rebecca

  21. Psssssst. You in here somewhere?

    I miss you Ginger, but I hope that means you're having an amazing fun summer!


  22. OMG, Ginger-- your smoked salmon recipe looks incredible!! Lucky, lucky you with a freezer full of wild caught salmon! Sockeye is my absolute favorite. Although my dad and his family grew up on Nett Lake (Bois Forte) Reservation in MN, the gov't relocated them during WWWII to Port Orchard, WA. Port Orchard was "home" for us during the 20 years my dad was in the USAF and we lived all over the world. We lived with my grandparents for a while when I was little and I remember the many, many delicious salmon dinners we ate together around their table. Now when I go "home" to visit, I try to buy a whole salmon and have it cut into steaks and packed on dry ice to take home on the plane with me. It freezes beautifully, as you know. Each steak is treasure we savor and we stretch them out as long as we can! Thanks for sharing!

  23. I was reffered to your Blog. Must say I'm glad. This sounds and looks fantastic. A nice change to Salmon reipes.

    Can't wait , Thanks and i'll be sure to follow.

  24. Yummy! I love salmon! Smoked salmon even better!