Smoked Salmon in the Ultimate Dutch Oven

Posted on October 6, 2015 by Texas Iron Chef

Perfect

My better half knows how to smoke ribs and chicken and brats in his Camp Chef Ultimate Dutch Oven, but this is the first time he smoked salmon.  Let me brag and say that this is the best smoked salmon I have ever placed on a fork and put into my mouth.

The. Best. Ever.

Even better than Seattle’s amazing Ivar’s smoked salmon. Yep.  That’s a big claim and I stand behind it 100%.  Go ahead.  Try it out and let me know if I am telling a big fish story.

We started with a beautiful filet of salmon from Costco, skin removed and no bones.  We then pulled up Alton Brown‘s recipe for smoked salmon and went to work.

Yes, this recipe takes a lot of time.  A whole day and then some.  But this is an investment in gourmet camp cooking.  I promise you it is worth every single long moment!

Smoked Salmon in Ultimate Dutch Oven

Smoked Salmon in Ultimate Dutch Oven
Print Recipe
Elegant, light, smokey, moist.... a marvelous experience in your mouth, I promise! Make sure to plan ahead to properly prepare the salmon a day ahead of time and then allow 3-5 hours in the Ultimate Dutch Oven. You will be so glad you took the time to make this melt-in-your-mouth salmon and your family and friends will be begging you to make more.
Servings Prep Time
6 Hungry Friends 26 Hours
Cook Time Passive Time
3-5 Hours 26 Hours
Servings Prep Time
6 Hungry Friends 26 Hours
Cook Time Passive Time
3-5 Hours 26 Hours
Smoked Salmon in Ultimate Dutch Oven
Print Recipe
Elegant, light, smokey, moist.... a marvelous experience in your mouth, I promise! Make sure to plan ahead to properly prepare the salmon a day ahead of time and then allow 3-5 hours in the Ultimate Dutch Oven. You will be so glad you took the time to make this melt-in-your-mouth salmon and your family and friends will be begging you to make more.
Servings Prep Time
6 Hungry Friends 26 Hours
Cook Time Passive Time
3-5 Hours 26 Hours
Servings Prep Time
6 Hungry Friends 26 Hours
Cook Time Passive Time
3-5 Hours 26 Hours
Ingredients
Servings: Hungry Friends
Instructions
  1. Prepare the rub. Mix together salt, sugar, brown sugar, and crushed peppercorns in a bowl.
  2. Stir with a fork until all ingredients are distributed evenly throughout the rub.
  3. Measure out a long pieces of wide aluminum foil that is about twice the length of the salmon. Place on a jelly roll pan that is as long as the salmon. Cover the aluminum foil with two lengths of plastic wrap that overlap in the middle. Place 1/3rd of the rub in the center of the plastic/aluminum foil.
  4. Place salmon on top of rub, moving it around to distribute the seasoning evenly underneath the salmon. Pour remaining rub over the top of the salmon and press the rub over the top of the salmon. Smooth the rub over the salmon until it is evenly distributed.
  5. Pull the plastic wrap up and around the salmon from both ends, then pull the plastic wrap up from each side until the salmon is wrapped tightly in plastic wrap. Repeat with the aluminum foil. Place in the refrigerator for 12 hours. Turn package over and chill for another 12 hours. Remove salmon from wrapping and remove rub by running cold water over the salmon. Rub the salmon under the running water until you can't feel the grains of salt and sugar and pepper and the salmon is smooth.
  6. Place salmon on top of a wire rack over a large jelly pan and set out in a cool place (not refrigerator) until the salmon is dry to the touch. We placed a small fan next to the salmon to expedite this stage and it was ready after an hour.
  7. Cut the salmon into three pieces that are about 4-inches wide. If the salmon has a tail or thin end, trim it off. You want the pieces to be very close in size and thickness to cook evenly.
  8. Place salmon around the top shelf of the Ultimate Dutch Oven and place lid on the oven.
  9. Place three hot charcoals close together then sprinkle a handful of wood chips on top to create smoke.
  10. Place center of the Ultimate Dutch Oven over the smoking wood chips and charcoal. The smoke will rise up through the center and hang out with the salmon for about three hours. The charcoal and wood chips will need to be replaced periodically, depending on the environmental conditions, to keep a constant flow of smoke through the oven.
  11. Check the internal temperature of the oven and keep it between 150F and 160F.
  12. The salmon is done when its internal temperature is 150F.
  13. Enjoy!!
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Salmon Chowder

Posted on October 4, 2015 by Texas Iron Chef

Yummy Fall Comfort Food

Salmon ChowderOur good friends Barb and Vic took us to Ivar’s restaurant in Seattle this summer where I had the BEST smoked salmon chowder I have ever eaten.  It is rich and creamy and smokey – I could eat it every day and never get tired of it.

I decided to try to make it and see how close I could get to recreating it.  I found several recipes, one from Epicurious and another from Seattle Southside’s blog, to help me make this adaptation of the northwest’s yummy comfort food.

We don’t have smoked salmon, so I substituted high quality canned salmon.  The flavor isn’t as complex as Ivars, but I love how this turned out!  I don’t think it is nearly as good as the real-deal, but it is close enough to make it disappear quickly.  Next time I make this, I will start with several slices of smoked bacon to add a hint of smokey flavor.

This recipe makes a huge pot of chowder that will feed a crowd and is easy to put together. The hardest part is cleaning the leeks but I promise it is worth the effort.  My better half thought I had too many leeks in the pot, but they almost disappear as they cook down.  My secret addition to the recipe is a cup of dry sherry to add a roasted nutty flavor to the chowder.

This is a meal unto itself!  Cornbread or biscuits would be a perfect side.

Salmon Chowder
Print Recipe
Servings Prep Time
10 Hungry Friends 20 Minutes
Cook Time
30 Minutes
Servings Prep Time
10 Hungry Friends 20 Minutes
Cook Time
30 Minutes
Salmon Chowder
Print Recipe
Servings Prep Time
10 Hungry Friends 20 Minutes
Cook Time
30 Minutes
Servings Prep Time
10 Hungry Friends 20 Minutes
Cook Time
30 Minutes
Ingredients
Servings: Hungry Friends
Instructions
  1. Fire up a chimney full of charcoal. Make a solid pile of hot charcoal and place a large camp Dutch oven over the hot coals. We used a 12-inch oven and it was just barely big enough. Add olive oil and let it warm up for a minute, then add chopped leeks.
  2. Stir frequently to saute the leeks until they are soft.
  3. Add potatoes, chives, and chicken stock.
  4. Simmer for 20 minutes or until the potatoes are fork tender.
  5. Stir in tomato paste and salmon.
  6. Remove from heat and add milk, cream, and sherry.
  7. Gently smash the potatoes be squishing the chunks up against the side of the Dutch oven with the back of a spoon. This makes the chowder thick and creamy.
  8. Remove all but about 8 hot charcoals and return oven to the heat. Stir constantly until chowder starts a very soft simmer. Remove from heat. Add salt and pepper to taste.
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