Salmon

Low n Slow · 10-17-2013, 07:36 PM

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

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

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.

10-17-2013, 07:36 PM	#1
Low n Slow Got Wood. Join Date: 05-27-13 Location: MD	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. __________________ Weber Performer, Party Q, Maverick Et-732, 22.5" WSM, Mini WSM
	1 members found this post helpful.

10-17-2013, 07:39 PM	#2
Ackman Full Fledged Farker Join Date: 04-26-10 Location: New Canaan, CT	Cure and cold smoke...Lox... __________________ Steve ----------------- Ack-Que WSM 18" CookShack SM025 Lang 36 BWS Extended Party Humphrey's Battle Box and matching Pint

10-17-2013, 09:03 PM	#4
buccaneer somebody shut me the fark up. Join Date: 10-23-10 Location: The Never Never.	Both thirdeye and gore have some awesome salmon threads if you search! __________________ Hold my dang beer...

10-17-2013, 09:38 PM	#5
oifmarine2003 Babbling Farker Join Date: 11-26-12 Location: Cedarburg, WI	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 __________________ Chris- Midwest BBQ Outreach

10-17-2013, 09:44 PM	#6
ak56 Knows what a fatty is. Join Date: 09-08-13 Location: Carnation, Washington	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... __________________ Reverse flow modified Charbroil Silver, Charbroil Gas w/ Rotisserie, 1983 (E) Smokey Joe Silver - Mini WSM
	1 members found this post helpful.

10-17-2013, 07:47 PM	#3
twofishy4u Knows what a fatty is. Join Date: 12-20-12 Location: se wisconsin	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.

10-17-2013, 10:47 PM	#7
martyleach Quintessential Chatty Farker Join Date: 12-17-10 Location: Pleasanton, Ca	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! __________________ XL BGE, Kamado Joe Jr, Santa Maria pit, 26" Weber custom performer, MAK One Star pellet cooker, 14.5" WSM, Jumbo Joe, WGA, Arte Flame griddle insert for the 26" Weber. Custom wooden handles for BBQ's made by Marty Leach (oh, that's me) [url]http://www.amlwoodart.com[/url]

10-17-2013, 11:04 PM	#8
Wampus somebody shut me the fark up. Join Date: 06-05-09 Location: Mooresville, IN	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 __________________ [COLOR="Blue"][B]"Oh, I don’t reject Christ. I love Christ. It’s just that so many of you Christians are so unlike Christ." -Mahatma Gandhi[/B][/COLOR]

10-17-2013, 11:17 PM	#9
castlepines is One Chatty Farker Join Date: 08-23-13 Location: Colorado	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.

10-18-2013, 04:32 AM	#10
Low n Slow Got Wood. Join Date: 05-27-13 Location: MD	All of them sound great. Thanks for the ideas. I'll be cooking some tomorrow and try to get some Pron. __________________ Weber Performer, Party Q, Maverick Et-732, 22.5" WSM, Mini WSM

10-18-2013, 08:50 AM	#12
HankB is One Chatty Farker Join Date: 01-16-12 Location: Winfield, IL	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. __________________ Weber Crazy

10-18-2013, 09:51 AM	#13
legendaryhog is One Chatty Farker Join Date: 03-08-13 Location: LawrenceFarkingKansas	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. __________________ -jeremiah LG BGE-Brinkman Cimmaron-Custom Pull-behind (old grade school boiler)-Weber Kettle-DCS 30" some say he's dead...some say he never will be.

10-18-2013, 10:24 AM	#14
dano is one Smokin' Farker Join Date: 02-09-11 Location: Audubon, PA	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....