Smoked apricot salmon

fuzzymusket · 03-07-2014, 07:06 PM

I impulse-bought a 3 lb filet of Atlantic salmon at the grocery store today. I've got it in a brine of equal parts cold water and apricot nectar, with a couple table spoons of salt. I only have time to brine it for about an hour so hopefully it comes out fine.

After the brine I plan to pat it dry and put it under the ceiling fan to let a nice pelicle form, sprinkle with cracked pepper and salt, and then hot smoke it with hickory and apple. After a half hour or so of smoke, I will make up a glaze with more apricot nectar thickened up with brown sugar and mop it on. I figure 90 minutes or so at 200 degrees ought to do it.

Randy3269 · 03-07-2014, 08:07 PM

Sounds good. Looking forward to the result.

sliding_billy · 03-08-2014, 01:15 AM

I'll be watching.

capnkrusty · 03-08-2014, 01:28 AM

I love salmon and grew up in apricot country. Can't wait to see how this turns out!

THoey1963 · 03-08-2014, 01:32 AM

I want to try smoking salmon so I'll be following your results. That sounds a little sweet for us, so I'll have to come up with a different glaze...

03-07-2014, 07:06 PM	#1
fuzzymusket Is lookin for wood to cook with. Join Date: 05-04-11 Location: Clearfield, Utah	Smoked apricot salmon I impulse-bought a 3 lb filet of Atlantic salmon at the grocery store today. I've got it in a brine of equal parts cold water and apricot nectar, with a couple table spoons of salt. I only have time to brine it for about an hour so hopefully it comes out fine. After the brine I plan to pat it dry and put it under the ceiling fan to let a nice pelicle form, sprinkle with cracked pepper and salt, and then hot smoke it with hickory and apple. After a half hour or so of smoke, I will make up a glaze with more apricot nectar thickened up with brown sugar and mop it on. I figure 90 minutes or so at 200 degrees ought to do it. __________________ Smoke Hollow 4-in-1 combo grill from Sam's Club

03-07-2014, 08:07 PM	#2
Randy3269 is one Smokin' Farker Join Date: 02-06-14 Location: Canyon Lake, TX	Sounds good. Looking forward to the result. __________________ 20x36 Chuckwagon Cooker (offset) and an old 22" split rim wheel with a Weber grill and lid.

03-08-2014, 01:15 AM	#3
sliding_billy somebody shut me the fark up. Join Date: 08-27-13 Location: Princeton, TX Name/Nickname : )	I'll be watching. __________________ Custom Offset/GMG Davy Crockett/Vision Kamado/Blackstone 36"/Weber 22" "redhead"/WSM 14.5" X2/Jumbo Joe/Pit Boss Copperhead/KCBS

03-08-2014, 01:28 AM	#4
capnkrusty Knows what a fatty is. Join Date: 05-26-13 Location: Alameda, CA	I love salmon and grew up in apricot country. Can't wait to see how this turns out! __________________ https://www.facebook.com/Boathouse-Tavern, ECB POS, Onetouch Gold, Weber 22.5", UDS

03-08-2014, 01:32 AM	#5
THoey1963 somebody shut me the fark up. Join Date: 01-08-14 Location: San Antonio, TX Name/Nickname : Terry	I want to try smoking salmon so I'll be following your results. That sounds a little sweet for us, so I'll have to come up with a different glaze... __________________ There are thousands of ways to BBQ. The right way is the one that you enjoy doing, and that produces food that you, your family, and your friends enjoy to eat. So, keep experimenting. :) Lone Star Grillz Insulated Cabinet Smoker / Weber Summit Charcoal Grilling (WSCG) Station / CyberQ / Slow N Sear with Drip N Griddle WSCG Review [URL="http://www.bbq-brethren.com/forum/showthread.php?t=245542"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. WSM Mods [URL="http://www.bbq-brethren.com/forum/showthread.php?t=201917"][COLOR=Blue][B]HERE[/B][/COLOR][/URL]. My Brisket Guide [URL="http://bbq-brethren.com/forum/showthread.php?t=238834"][COLOR=Blue][B]HERE[/B][/COLOR][/URL].