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Crazy Harry
08-31-2015, 07:43 AM
I have a some salmon to smoke and am looking for tips. I tried the search with nothing showing up.

anyone got any ideas for smoking salmon?

Shagdog
08-31-2015, 07:47 AM
I haven't done a lot of salmon, but my search worked, so....

http://www.bbq-brethren.com/forum/showthread.php?t=105308

http://www.bbq-brethren.com/forum/showthread.php?t=95514

http://www.bbq-brethren.com/forum/showthread.php?t=174513

http://www.bbq-brethren.com/forum/showthread.php?t=144396

Ron_L
08-31-2015, 07:57 AM
Thirdly has a great recipe on his blog...

http://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html

ebijack
08-31-2015, 08:17 AM
Depends on what you like, brine or not, plank or not, marinate or not. I make my own teriyaki. Marinate for at least 6 hrs, over night is great. Smoke at what ever temp you like, I've done them from 150 to 275 degs. Not much difference. I use fruit wood. Wife loves the crispy edges. Turns out very moist and flakey.
http://imagizer.imageshack.us/v2/640x480q90/673/UsfA4H.jpg (https://imageshack.com/i/ipUsfA4Hj)

Al Czervik
08-31-2015, 10:46 AM
Gore has a fantastic method he has been kind enough to share a number of times. I'd provide the link if I wasn't on my browsing on my phone. Do a search on posts created by Gore and you should find it/them.

Al Czervik
08-31-2015, 02:53 PM
Gore has a fantastic method he has been kind enough to share a number of times. I'd provide the link if I wasn't on my browsing on my phone. Do a search on posts created by Gore and you should find it/them.

http://www.bbq-brethren.com/forum/showthread.php?t=97010

:thumb:

Richard_
09-01-2015, 09:29 PM
Alton Brown has a good recipe , there's an episode where he made a smoker using a cardboard box

Flat_Rate
09-01-2015, 11:23 PM
Thirdly has a great recipe on his blog...

http://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html

The definitive guide IMO

Crazy Harry
09-02-2015, 10:13 PM
Thanks all, search works fine at home. didn't work from laptop near Boston.

I did a quick marinade with maple syrup and OJ concentrate then smoke at 275* with apple and cherry done, about 30 min. Family said it was really good.

martyleach
09-02-2015, 10:21 PM
IMO, salmon has such a beautiful flavor that you don't want to do too much with it. Just don't overcook it....

Smoke on Badger Mountain
09-02-2015, 10:31 PM
IMO, salmon has such a beautiful flavor that you don't want to do too much with it. Just don't overcook it....

I'm with Marty on this one. Some butter, little lemon juice, and some capers in a foil boat, and a wee bit of smoke is all you need.

Kelev Tov
10-30-2015, 12:06 PM
I've got some salmon in the smoker now. Rubbed with 1 cup brown sugar, 1 cup salt, each fillet. Wrapped up tightly, kept on salt for 36 hours. Then rinsed, and allowed to dry until a pellicle formed, for about 3.5 hours.

Now in the Grill Dome, on charcoal, with soaked apple wood chips for smoke. Temp is 150-160F. Been on for 3 hours, and just about ready to come off. http://www.bbq-brethren.com/forum/<a href=http://s736.photobucket.com/user/KelevimTovim/media/IMG_3814_zpsbmhetnha.jpg.html target=_blank>[IMG]http://i736.photobucket.com/albums/xx5/KelevimTovim/IMG_3814_zpsbmhetnha.jpg
http://i736.photobucket.com/albums/xx5/KelevimTovim/IMG_3814_zpsbmhetnha.jpg

rehless
10-30-2015, 12:56 PM
Brown sugar, kosher salt, three-four hours in the fridge, rinse, let pellicile form, light oil rub, dust with dill weed, on the smoker.