A good salmon marinade compliments the flavor of the salmon. There's no need to add a lot of complex or intense herbs and spices to a good quality piece of this fish. Salmon can hold its own in the flavor department.
This recipe for smoked salmon chardonnay is light and refreshing. A good chardonnay wine has an herbal quality, and that, combined with the hint of dill adds a nice touch to this smoked salmon recipe.
Since the success of this recipe depends on the flavor and aroma of the salmon, buying high quality, fresh fillets is extremely important. I recommend fresh King or Sockeye fillets for this recipe, if available.
The rich flavor of these species will be enhanced by this marinade. See
Buying Salmon for tips on choosing the perfect salmon.
Mix all of the ingredients well, and at least one hour before adding to salmon so the flavors will blend. Make sure to keep this fish marinade refrigerated at all times. Add the chilled Chardonnay marinade to the salmon fillets.
You can marinate the fish a plastic, glass, or stainless container. Don't use aluminum...the marinade will react with the acids in the marinade, and the salmon will end up having a metallic taste. I marinate salmon in plastic food storage bags.
Marinate the salmon for at least two, but no more than four hours. Always marinate salmon in the refrigerator. When finished, remove the salmon onto a rack, allowing it to drain for ten minutes.
Smoke the salmon with just a small amount of apple wood, using the hot smoking method.
Serve it hot off the smoker, with a glass of chilled Chardonnay…if
there's any left! Or you may rather save the remaining wine for another
batch of salmon marinade!