Red Sockeye Salmon Special Food

ALASKA SOCKEYE SALMON WITH HERBS AND GARLIC

Steps:

• Remove Alaska Sockeye salmon from refrigerator 15 minutes before cooking. Heat grill to 375°F. Cut 2 pieces of wide, heavy-duty aluminum foil about 6-inches longer than the salmon side. Stack the foil pieces (shiny side down) on a baking sheet and spray generously with cooking spray. Place the salmon, skin side down, in the middle of the foil. Fold the foil sides and ends up (1 to 2-inches) to make a shallow pan around the salmon, leaving at least a 1-inch margin around the fish. Season salmon with salt and pepper. In a small bowl, mix together the wine, butter, garlic and herbs. Spoon the mixture over the top of the salmon, drizzling with any remaining liquid. Carefully transfer the foil pan to the center of the preheated grill. Do not cover the salmon with foil or close the foil over the salmon. Close grill cover and cook for 10 to 13 minutes, cooking just until fish is lightly translucent in the center - it will finish cooking from retained heat. Remove from the grill and let rest a few minutes before serving.
• Roast in an oven preheated to 375°F, cooking 12 to 15 minutes, until lightly translucent in the center. Be sure to let the salmon rest a few minutes before serving.

SAM'S SMOKED SOCKEYE (SALMON)

Steps:

• The day before, stir the water, sugar and salt together until dissolved. Chill for 2 hours.
• Divide the brine between ziplock baggies, use one baggie per fillet, and add the fillet to the brine making sure they are skin side up. Smoosh out the air, seal, place baggies in a 9x13 pan in the refrigerator overnight.
• Next morning drain brine, let salmon air dry for one hour while you prepare your fish smoker (this is for an electric smoker with very low heat) and spray the racks with non-stick spray. Place the fish skin side down onto the racks. Do not put the alderwood into the pan until the fish is in the smoker. Space fillets apart from each other (we stagger them one per tray going in different directions).
• Use about 3 pans of alderwood to smoke. Let the first one burn out, then change chips and let the second one burn out and change chips and then let the third one go until the salmon is done.
• Do not open the smoker for 12 hours. yep, twelve hours.
• Vacuum seal or just let chill down and eat with cream cheese (Philly, of course), dill if you like it, bagels, crackers, or with your fingers.
• You will love this.