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Low n Slow 10-17-2013 07:36 PM

Salmon
 
A friend of my wife gave her some Alaskan caught Salmon vacuum sealed and frozen. They said it was caught in the winter and has a lot of fat for Salmon? So give me a few smoking suggestions/guidelines??? I haven't done any fish.

Ackman 10-17-2013 07:39 PM

Cure and cold smoke...Lox...

twofishy4u 10-17-2013 07:47 PM

I salmon fish Lake Michigan all the time and here is what I Do and it turns out well. 1 gallon water (get it warm to mix...room temp is ok). 1 cup of brown sugar, 3/4 cup of MORTON kosher salt then 1 tbs of lemon juice and soy sauce. Mix well in the gallon of water, cool the water in the fridge and add the salmon. Let it brine overnight 8-10 hrs normally. Pull it out and smoke with apple or hickory for approx. 3-4 hrs at 200-225 degrees. Note: I always filet my salmon and leave the skin on and smoke skin side down. After I cook it I let it sit and cool...then to the fridge. It is better when cold IMO. I have also added things like Garlic Parmesan sauce to the fillets in the last 30-45 minutes. Some love that some don't but everyone likes this simple no BS recipe.

buccaneer 10-17-2013 09:03 PM

Both thirdeye and gore have some awesome salmon threads if you search!

oifmarine2003 10-17-2013 09:38 PM

Here is a salmon cook I recently did that turned out real nice. The brine and finish glaze are at the end of the comments if you need it.
http://www.bbq-brethren.com/forum/sh...d.php?t=167829

ak56 10-17-2013 09:44 PM

Winter caught Alaska Salmon? I'd grill it. That high oil content gives you a moist very flavorful fish. Filet it, salt and pepper - let the salmon speak for itself. Grill skin side down, indirect high heat, until it flakes easily. Mmmmmm...

martyleach 10-17-2013 10:47 PM

We have moved to our new favorite with fresh salmon filets (skin on ). Rinse, dry , hit with sea salt, garlic powder. Get your smoker/grill up to 375-425. Then put 1-2T of Dijon mustard on the salmon and then coat with brown sugar. I like to use a cedar/maple/alder plank to cook on but even on your grill is just fine. Cook till about 130 IT or flaky. Really good!

Wampus 10-17-2013 11:04 PM

This is more of a "hot smoked" salmon that's fully cooked, but we LOVE it.

Pretty easy and a relatively quick cook.



Rum smoked salmon:
http://www.bbq-brethren.com/forum/sh...d.php?t=105113

castlepines 10-17-2013 11:17 PM

3 parts brown sugar, 1 part kosher salt, 1 can of crushed pineapple with juice. Mix until the salt and sugar dissolve. Pour it over the salmon and let it soak at least 12 hours. Don't be afraid to use a stronger wood for smoking this, like hickory; the fat in the salmon and sweetness of the sugar and pineapple will balance it out. Smoke at 200 skin side down until internal temp is about 160. Simple for a first salmon smoke and tastes great.

The first time I made this I was in Alaska and finished it up just before we left for the airport to head home. I packaged most of it and put it in my suitcase but left a good portion to take in my carry-on. During the flight i took some out to snack on and people around me commented how great it smelled. I ended up giving most of it away to all the people sitting around me. Everyone loved it.

Low n Slow 10-18-2013 04:32 AM

All of them sound great. Thanks for the ideas. I'll be cooking some tomorrow and try to get some Pron.

dport7 10-18-2013 07:57 AM

Quote:

Originally Posted by twofishy4u (Post 2662214)
I salmon fish Lake Michigan all the time and here is what I Do and it turns out well. 1 gallon water (get it warm to mix...room temp is ok). 1 cup of brown sugar, 3/4 cup of MORTON kosher salt then 1 tbs of lemon juice and soy sauce. Mix well in the gallon of water, cool the water in the fridge and add the salmon. Let it brine overnight 8-10 hrs normally. Pull it out and smoke with apple or hickory for approx. 3-4 hrs at 200-225 degrees. Note: I always filet my salmon and leave the skin on and smoke skin side down. After I cook it I let it sit and cool...then to the fridge. It is better when cold IMO. I have also added things like Garlic Parmesan sauce to the fillets in the last 30-45 minutes. Some love that some don't but everyone likes this simple no BS recipe.

Sounds like a really good recipe, I'm goona give it a try.

HankB 10-18-2013 08:50 AM

Regardless of the other methods you choose, I highly recommend some cherry wood for a little extra flavor. I cannot compare to alder as I have not yet tried that, but I find that cherry pairs really well with salmon.

legendaryhog 10-18-2013 09:51 AM

1 part salt, 3 parts brown sugar dry cure, enough to cover filet. Put all over the flesh side in a nonreactive pan big enough to hold the fish (like a baking pan). Put a piece of plastic wrap over the fish. Put another pan on top of the fish with two soup cans on it for weight. Let it brine for 4-6 hours. Rinse off brine, let dry. Cold smoke. Done and done and give me some.

dano 10-18-2013 10:24 AM

I usually do a light coating of Dizzy Pig Raging River and smoke with Cherry wood.
I like a crust on it when it's done....Usually around 2-3 hrs or so at 250 in my Stumps depending on size....

gtr 10-18-2013 10:34 AM

Quote:

Originally Posted by Wampus (Post 2662417)
This is more of a "hot smoked" salmon that's fully cooked, but we LOVE it.

Pretty easy and a relatively quick cook.



Rum smoked salmon:
http://www.bbq-brethren.com/forum/sh...d.php?t=105113

I've dont this and, simply put, it majorly kicks arse. Cold leftovers are fantastic as well.


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