What's going on here: One of my favorite meals was the result of a salmon recipe in a magazine years ago. Cooked over an alder wood fire and finished with an Asian barbecue glaze, the result was the delicious inspiration for Bristol Bay Smoke. And it’s not just for salmon.
How to use it: Enjoy Bristol Bay Smoke on any type of salmon, or on poultry, pork, and roasted or grilled vegetables.
Method: Salmon: Apply up to 30 minutes before cooking. Apply as a finishing salt to taste. As with all of our salts, this can be used as a dry brine, seasoning salt, or finishing salt.
To Dry Brine: Apply generously (1/2 to both sides of cuts of meat, pork, or poultry ideally 6-24 hours prior to cooking. Transfer meat to a rack on a paper towel-lined baking sheet and refrigerate uncovered until it's time to cook. Remove meat from the fridge 45-60 minutes and let it rest at room temperature prior to cooking. This process will result in a dramatically improved flavor, texture, and residual moisture (juiciness) of your meat dishes. Check for seasoning after cooking and apply more if needed, to suit your taste.
Ingredients: Alderwood smoked sea salt, lemongrass, ginger, garlic, gochugaru (Korean red chili), granulated honey.