Our Homepage Donation to Forum Overhead Recipes Smoke Signals Magazine Welocme Merchandise Associations Purchase Subscription Amazon Affiliate
Go Back   The BBQ BRETHREN FORUMS. > Discussion Area > Q-talk


Q-talk *ON TOPIC ONLY* QUALITY ON TOPIC discussion of Backyard BBQ, grilling, equipment and outdoor cookin' . ** Other cooking techniques are welcomed for when your cookin' in the kitchen. Post your hints, tips, tricks & techniques, success, failures, but stay on topic and watch for that hijacking.

Thread Tools
Old 09-18-2011, 12:03 PM   #1
On the road to being a farker
Join Date: 02-25-10
Location: Illinois
Default Fresh Salmon Catch, need a good smoked receipe,pic included

Went on a guided salomon trip on Lake Michigan yesterday I got some fresh salmon on my hands. I need a good smoke receipe to cover up the fish taste as I don't like salmon. Is there a receipe out there for someone who don't like salmon that much. This is my first attempt so any advice on wood, times and mariades....anything you can offer would be greatly appreciated. Thanks Brethren
SLCMACK is offline   Reply With Quote

Old 09-18-2011, 12:14 PM   #2
is One Chatty Farker
Join Date: 02-20-10
Location: Cochrane, On.

You have all of those fish, but don't like the fish taste mmm..interesting. Why not give the fish away to someone that likes it, and smoke a Boston butt they're not fishy at all.
"When I was in Canada, I had a lot of time to think."- Doug Sahm
[B][COLOR=red]UDS x 5[/COLOR][/B]
[COLOR=red][B]Weber Performer[/B][/COLOR]
[B][COLOR=red]Napoleon Apollo[/COLOR][/B]

[COLOR=blue][B][I]CSBBQA, KCBS, NOBS(Northern Ontario Barbecue Society)Professional Barbecue Team. USAJFKCENMA.[/I][/B][/COLOR]
expatpig is offline   Reply With Quote

Thanks from:--->
Old 09-18-2011, 12:17 PM   #3

Gore's Avatar
Join Date: 10-05-08
Location: Hiding out from blood suck ghost snake gods, Nazis and scrap iron chefs trying to harvest body parts
Name/Nickname : Gore (surprise!)

This is more or less what we do almost weekly.

Details can be found here:

The above is warm-smoked. Below is cold smoked:

Also, check out Thirdeye's website:
Assistant to a Mad BBQ Scientist (and a squirrel): Primo Oval XL, Small Offset, Gasser, Optigrill, UBS
"I love everything about the pig, even the way she walks." -- Spanish proverb
(='.'=) This is the rabbit baby. Invests him in yours signature,
(")_(") and the help rabbit baby takes over control of the world!
Hmmmm, I wonder, WWGALD? Avatar courtesy of Grillman and NorthwestBBQ

Promoted by Bigabyte to "Idiot #1" , and dubbed "Phizzy" by Sir Ron.
Gore is offline   Reply With Quote

Thanks from:--->
Old 09-18-2011, 01:11 PM   #4
is one Smokin' Farker
Join Date: 07-07-09
Location: Chico, CA

I use thirdeye's cure and smoke with a mixture of alder and cherry in the electric

Blackened is offline   Reply With Quote

Old 09-19-2011, 12:21 AM   #5
Full Fledged Farker
Oldschoolbbq's Avatar
Join Date: 05-14-10
Location: Gibsonburg,Ohio

Do you know what is in Lake Erie?Send those things back up here and I'll dispose of them.Hehe
SMOKE HAPPY ;}- I'm not crazy,my reality is just different than yours!
Oldschoolbbq is offline   Reply With Quote

Old 09-19-2011, 11:19 AM   #6
Rick T
Full Fledged Farker
Join Date: 12-02-10
Location: Mount Vernon, ME

I have done a maple and bourbon glaze with cracked pepper and salt in it.
I like using maple.
No real recipe just throw stuff together till it gets where I like it.
Rick T is offline   Reply With Quote

Old 09-20-2011, 08:33 AM   #7
Babbling Farker
Join Date: 06-29-11
Location: Greeneville TN

Don't smoke fish in the same cooker as pork or beef. They will leave a taste in the cooker.
captndan is offline   Reply With Quote

Old 09-20-2011, 02:39 PM   #8
KnucklHed BBQ
Babbling Farker
Join Date: 10-14-09
Location: Kalispell, Montana

1 Dyno-Mite salmon recipe comin' straight atcha!!

From the looks of them and your location I'm going to guess that those are atlantic salmon? Alot less fat content in them vs pacific fishies, so NOT over cooking them and locking in moisture is going to be absolute key!!

As for not over cooking them - 145* and not a stinking degree higher! I personally like mine right around 140. And when you're getting close to that temp, you start screaming at the wife and kids to be sat at the table ready to eat, cuz as soon as that fish comes off the cooker, it's time is limited!!

Hopefully those salmon are fillets with the skin on??

This is a recipe for salmon that you would have for dinner, not a smoked salmon recipe - Here be the secrets...

Items needed:
1 box morton's ice cream salt (rock salt, other brands are ok too)

1 cube of softened butter (not melted tho!)

1 medium-large lime, juiced, ok to leave the pulp in

2 - 3 cloves fresh garlic crushed or very finely minced (do not use garlic from a jar, that stuff is just wrong) add a pinch or 2 of kosher salt to it and mix together while it sits - draws out the moisture and flavors from it.

1 clove roughly chopped garlic - no salt added to it

1 bunch of cilantro, chopped very fine or pulsed in the food processor. You want small bits of leaves, not a slurry.

fresh coarse cracked pepper

1 alder, oak, maple or hickory plank soaked in water for at least an hour (you can use cedar if you must, but it really takes away from the flavor of the fish IMO, and remember Indians are laughing at you when you use cedar planks - they used alder cuz the cedar was too strong! )


2 layers of foil shaped into a tray with sides high enough to hold in juices. You could use a foil pan too, but usually the fillet is too long to fit.

Get started:

lay the whole fillet in a dish long enough for it to lay flat and at least 1/2" deep. Cover (and I mean COMPLETELY COVER!) every bit of the flesh side with rock salt and allow to sit for about 15-20 min (if someone out there is trying this on a thick king salmon, let it sit for about 30 min)

When the time is up, rinse it VERY well under cold running water, rub the flesh with your hand to get any excess salt residue off. You will be able to feel a difference in the flesh now, it won't be all mushy like before.

Lay the fillet on paper towels and pat the flesh dry and rub it down with the 1 clove of chopped garlic, don't worry about keeping the garlic on the flesh, if it sticks, fine. If it falls off, fine.

Evenly crack pepper over the fillet and lightly press it in so it sticks.

--Mix up the lime juice, garlic, butter and cilatro so that it's ready--

Heat grill to 300* and if using plank, put it on the grill for 10 min to preheat, flip it over so the hot side is up and lay the fish skin side down.

If using foil, avoid sliding the foil around so you don't tear it.

usually a fillet takes about 30-45 min on the plank depending on the thickness, much less if on foil.

when it starts to flake on the thinest end, put a dollup of butter mix every few inches on the fish and kinda try to flatten/spread it out a bit, doesn't need to be perfect, it will melt and distribute itself a bit...
Start watching the temp, it can change quickly!

The beauty of this mix is how well the cilantro lime & garlic play off the flavor of the fish, everyone expects lemon with salmon - you'll surprise them with lime!

My wife HATES any kind of fish, salmon included... she will eat a whole piece of this stuff tho!

You'll find that the salt cure keeps the juices from weeping out like salmon usually does, it also keeps it from turning the horrible "sick E.T." milky color...

Oh and you can add a little smoke wood early in the cook if you want to, especially if you're using foil.

I've won the same salmon competition a couple years in a row in seattle using this recipe - Enjoy!

Edit: Forgot to mention, Don't flip the fish while cooking... rookie mistake!
Hybrid Pellet Pooper [I][B]"The Meat Vault"[/B][/I] - [B][COLOR=red]3[/COLOR][/B] [COLOR=red][B][I]RED [/I][/B][/COLOR]Weber Kettles O, H (with Cajun Bandit Mod) & [COLOR=black]pre '79[/COLOR] - [COLOR=black][B][I]Black[/I][/B][/COLOR] OT Platinum (DH) - [B]SS AusPit[/B] - [B]Rib-O-Lator[/B] - SJ UDS (DI) - [B][I]CRAZY FAST[/I][/B] [COLOR=yellow][B][SIZE=3]Yeller[/SIZE] [COLOR=black]Thermapen[/COLOR][/B][/COLOR]

[B][I]We shall throw our bacon wrapped all beef justice upon the wooden skewers of truth to be held on high and let them know that we will not stand for this. ~Butz[/I][/B]
KnucklHed BBQ is offline   Reply With Quote

Thanks from: --->
Old 09-20-2011, 03:51 PM   #9
Babbling Farker

Stoke&Smoke's Avatar
Join Date: 12-18-07
Location: Western burbs of Chicago, IL

I've used this one before, and had great results, with all those fish you might need more brine!...

1 cup brown sugar
1/4 cup salt
1 cup apple juice
1/2 cup maple syrup ( not real, aunt Jemima type is fine)
enough water to end up with about a gallon of brine
brine about 8 hours (or overnight)

dry on smoker racks till dry to touch to create a pellicle( spray racks with pam)
smoke over briquetts or lump with some apple chips about an hour then smoke till it looks done temp about 200 or so. It's done when opaqe and flaky

sorry no pics
2 Skinny Cooks Competition Team
KCBS CJ/TC #17139 Member ILBBQS
Too many cookers to list
Stoke&Smoke is offline   Reply With Quote

Old 09-20-2011, 09:15 PM   #10
is one Smokin' Farker
DirtyDirty00's Avatar
Join Date: 07-13-11
Location: Mamaroneck, NY

dang... i figured to see a salmon or two that you caught! not a whole school! better get eatin fast! (and salmon tastes real good if u make it right!)
20x48 Pits by JJ
Cinder block smoker

22.5" WSM
DirtyDirty00 is offline   Reply With Quote

Old 09-20-2011, 09:22 PM   #11
On the road to being a farker
Join Date: 02-25-10
Location: Illinois

Thanks everyone for the great ideas, I'm hoping to fix some up this weekend.
SLCMACK is offline   Reply With Quote

Old 09-20-2011, 11:56 PM   #12
Full Fledged Farker
Join Date: 08-16-10
Location: Milwaukee, WI.

I think that if you used a strong flavored wood it would cover up some of the "salmonie" taste you are talking about.

Maybe try some oak?

Anyone able to speak up on this idea?

I did a salmon smoke once with oak from whiskey barrels and the salmon had a pretty mild taste. That fish was from lake Michigan as well.

I did one just today (had a few probs with smoke) fish was from a fish market, farm raised. I used Pear wood. Salmon flavor was stronger than the last cook IIRC. My wife and inlaws liked it quite a bit.

If you are still nervous about the salmon, I'm in Milwaukee. I'm close to you. I'll come get the salmon and give you some hot dogs in return, K?
Weber Performer, Stick Burner, Smokey Joe, Heck. I'll cook on anything.
brewerjamie15 is offline   Reply With Quote

Old 09-21-2011, 12:30 AM   #13
somebody shut me the fark up.
Join Date: 06-28-09
Location: Lynnwood, WA

Awesome, thanks for the recipe!

NorthwestBBQ is offline   Reply With Quote

Thanks from:--->

Similar Threads
Thread Thread Starter Forum Replies Last Post
Any good smoked salmon glazes to share? BBQ Bros Q-talk 6 01-10-2012 02:30 PM
Fresh salmon... now what? caliking Q-talk 16 02-07-2010 11:49 AM
Need Good Texas Style Beef Sausage Receipe BigJimsBBQ Q-talk 9 08-18-2009 03:32 PM

Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off

Forum Jump

Forum Custom Search: Enter your Search text below. GOOGLE will search ONLY the BBQ Brethren Forum.

All times are GMT -5. The time now is 01:13 PM.

Powered by vBulletin® Version 3.8.8
Copyright ©2000 - 2018, vBulletin Solutions, Inc.
2003 -2012 © BBQ-Brethren Inc. All rights reserved. All Content and Flaming Pig Logo are registered and protected under U.S and International Copyright and Trademarks. Content Within this Website Is Property of BBQ Brethren Inc. Reproduction or alteration is strictly prohibited.
no new posts