Low n Slow
Got Wood.
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.
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Salmon
- Thread starter Low n Slow
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Ackman
Full Fledged Farker
Cure and cold smoke...Lox...
twofishy4u
Knows what a fatty is.
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
somebody shut me the fark up.
Both thirdeye and gore have some awesome salmon threads if you search!
oifmarine2003
Babbling Farker
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/showthread.php?t=167829
http://www.bbq-brethren.com/forum/showthread.php?t=167829
ak56
Knows what a fatty is.
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
Quintessential Chatty Farker
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
somebody shut me the fark up.
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/showthread.php?t=105113
Pretty easy and a relatively quick cook.
Rum smoked salmon:
http://www.bbq-brethren.com/forum/showthread.php?t=105113
castlepines
is Blowin Smoke!
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.
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
Got Wood.
All of them sound great. Thanks for the ideas. I'll be cooking some tomorrow and try to get some Pron.
dport7
is One Chatty Farker
Sounds like a really good recipe, I'm goona give it a try.
HankB
is Blowin Smoke!
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
is Blowin Smoke!
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
is one Smokin' Farker
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....
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....
I've dont this and, simply put, it majorly kicks arse. Cold leftovers are fantastic as well.
GARNAAL
is one Smokin' Farker
Both of these are excellent Don Marco has a great Gent Jack cold somke salmon He also used the Pro Q Cold Smoke Generator which is cheap and easy
Chuck D.
Knows what a fatty is.
Never tried Smoked salmon,but will now!
retired trucker
is Blowin Smoke!
Marty has hit it right on target, as usual! Hot grill and cook on a soaked plank until done. Doesn't take long to cook, so don't over cook it. Mouth watering good. Put a bite on your forehead, and your tongue will beat your brains out trying to get at it! :boxing:
Blessings,
Omar
Nope-nada-no way
I grew up eating fresh caught crappie, sand bass and catfish. Tender white flaky meat shaken and coated in a meal mixture in a Piggly Wiggly grocery sack. Served with a salt shaker a bottle of hot sauce deviled eggs and pinto beans.
The first time I ate salmon I nearly gagged. The last time I ate salmon I did gag. To my senses it is the nastiest fishiest tasting item that can be served.
Articles praise it's healthy attributes. Kudos to you who can stomach it.
Nasty, just nasty
I grew up eating fresh caught crappie, sand bass and catfish. Tender white flaky meat shaken and coated in a meal mixture in a Piggly Wiggly grocery sack. Served with a salt shaker a bottle of hot sauce deviled eggs and pinto beans.
The first time I ate salmon I nearly gagged. The last time I ate salmon I did gag. To my senses it is the nastiest fishiest tasting item that can be served.
Articles praise it's healthy attributes. Kudos to you who can stomach it.
Nasty, just nasty
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