Thread: Salmon
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Old 10-17-2013, 07:47 PM   #3
twofishy4u
Got Wood.
 
Join Date: 12-20-12
Location: se wisconsin
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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.
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