This is a variation on the traditional First Nations use of fir needles to cure salmon and smoke fish over pits of smouldering alder and maple wood. The effect is a unique combination of pine and citrus flavours. The honey helps to draw out moisture from the salmon and creates a denser flesh. I use a pellet smoker on the farm, but there are several inexpensive smokers available including the excellent Little Chief products.
2 lb (about 1 kg) side of salmon (sockeye, Chinook, pink, or chum)
2 Tbsp (30 mL) honey
2 Tbsp (30 mL) sea salt
1 Tbsp (15 mL) cracked black pepper
¼ cup (60 mL) chopped fresh grand fir needles
On a cutting board, lay the salmon skin side down. Remove any pin bones and trim any fins or remains of bone. Make a small cut between the flesh and the skin. Holding the little bit of free skin, work the knife under the flesh. Slide the knife forward, removing the skin with as little flesh still attached as possible. Cut the salmon into 2-inch (5 cm) strips.
In a glass or stainless steel container, add the salmon, honey, sea salt, black pepper, and grand fir needles. Cover with plastic film and allow to sit for at least 30 minutes.
Heat the smoker, add soaked wood chips, and start to smoke the chips. Transfer the salmon to a rack, place in the smoker, and smoke for at least 30 minutes. Alternatively, you can use a cedar plank in a barbecue (see Chef’s Tip). When cooking time has elapsed, test the salmon with a fork. It should just begin to flake under light pressure and small beads of fat will have formed on the surface of the fish. Serve warm.
Chef’s Tip: To cook salmon on the barbecue, soak a piece of cedar in water for at least 1 hour. Preheat barbecue to high. Place the salmon on the cedar plank and add directly to the barbecue grill. Close cover and cook for at least 20 minutes.
SERVES 6–8