Quick and EZ salmon

I have been way too busy this summer, fishing and biking and hiking and generally just enjoying one of the nicest Alaskan summers I can remember, to spend much time on the computer. But I just wanted to add a quick note to my EZ salmon recipe you can find somewhere else on this blog...

I've slightly changed the way I quickly and easily throw together my "smoked" salmon. The difference is I now omit the water from the brine "marinade". So the big picture idea is this: You put some coarse sea salt, some liquid smoke, and some brown sugar in a ziploc-type bag along with your salmon. Leave it in there for a while to soak up the brine. Then cook it in the oven till it's done. When you remove it from the oven and it's safe to handle, remove all the bones, crumble up the salmon and leave it in a glass bowl overnight in the fridge.

The next day you can enjoy it cold or re-warmed.

I had previously added a little bit of water to the mix because I was in a hurry, but if you have a bit more time, omitting the water works just fine. The salt, liquid smoke, and sugar will combine along with the fish to create a liquid that soaks into the fish. I think omitting the water makes for a slightly stronger taste and creates a slight glaze when you bake it.

I'll leave you with an image of a skate. Yes, there are some weird-looking creatures on the sea floor.