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salmon

mitch

I moved this to the food forum

TK has for sure smoked salmon, so I hope he chimes in.

and I changed this to a normal post.

sticky's clutter the board.

so lets hear it, any one smoke salmon?
 
Here is the way we have done it many times,

"Official Cardogs BBQ Salmon"

"Official Cardogs BBQ Salmon" recipe with TVWB, and I've posted it below in its entirety.

Dry Rub
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1 cup light brown sugar, packed
1 cup non-iodized table salt
3 TBSP granulated garlic powder
3 TBSP granulated onion 1 TBSP dried dill weed
1 TBSP dried savory
2 tsp dried tarragon
Mix all ingredients thoroughly. Turbinado sugar may be substituted for brown sugar. To substitute garlic salt and onion salt, reduce table salt to 1/2 cup and double garlic salt and onion salt to 6 TBSP.

Finishing Rub
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1/4 cup light brown sugar, packed
1 TBSP granulated garlic powder
1 TBSP granulated onion 1 tsp dried savory
1 tsp dried tarragon
Mix all ingredients thoroughly. Turbinado sugar may be substituted for brown sugar.

Buy a fresh, 3-pound salmon fillet, preferably Sockeye or King. Remove the pin bones using tweezers or needle nose pliers. Do not remove the skin. Place skin-side down in a glass or stainless steel pan.

Pack the dry rub on the flesh side of the fillet, approximately 1/4" thick. Let the fillet rest in the refrigerator for 2 to 3 hours (the longer you leave the rub on, the stronger the salt flavor). Rinse the fillet in cool, clean water to remove the dry rub, then pat dry. Allow to dry for about 30 minutes, until the flesh becomes tacky.

Heat a barbecue grill to medium to medium-high. Sprinkle finishing rub on the fillet (twice what you would use as if you were heavy salt and peppering). Cook with the lid closed to an internal temp of 140-155°F (your preference) measured in the center of the thickest part of the fillet.

We recommend using wood to produce smoke while cooking. On a charcoal grill, just sprinkle a few wood chips on the coals. On a gas grill, place wood chips in a pouch made of aluminum foil. Poke holes in the top of the pouch and place it on the hottest spot under the grill. Alder is our wood of choice, but fruitwoods are a wonderful substitute.

You can also smoke it at lower temps of 225-250°F; this allows for more smoke on the fillets
 
I'm going to try Jim's method. It sounds good.

What I usually do is buy a side of salmon from Costco, sprinkle it with "Old Bay" seasoning and some brown sugar and smoke it at 225 till it flakes. This get's a nice crust on top and stays very moist.

Good stuff.
 
Sorry I'm late....


Salmon Brine – For 5 pounds* (approx) salmon filets

Brine
2 C. Water
3 C. Apple Juice
1 C. Light Brown Sugar
1/2 C. Honey
2 Tbs. Soy Sauce
3/4 C. Kosher Salt
3 Bay Leaves

* Proportionately adjust above for amount of salmon you use

Remove skin from filets if skin is there. Cut filet into chunks, 2-3 inches long by approximately 2-3 inches wide. Once you try a batch you will figure out the right measurements for your strips.

Put the salmon in the brine and let soak completely covered at least 6 hours. You should weight down the fish (with a plate or something) to completely submerge it in the brine.

When brining is complete, remove the salmon from the brine, rinse with Cold water. Fan cool the salmon for 1 hour or simply towel dry. (This step is important).

Preheat the smoker, trying to keep the temperature in a range of 180-200 degrees.

After the fan cool step above, dredge (or generously sprinkle) each in light brown sugar. Lay them on the cooker racks with a little separation between pieces.

Approximately 45-60 minutes into the cooking process, I like to turn the pieces to give them that “grilled” looked.

I’m not positive but I think the internal temperature of “done” fish is 135 degrees. I just go by sight and touch.

Optional (I think it makes it too sweet) - About 1/2 hour before being done, brush the fillets with a 50/50 mixture of apple cider and honey to make them glisten like a
summer sunset.
 
This is kind of off the wall but every time I have done it - it's been devoured.
This is for the bandera but I've done in an old Brinkman horizontal.
Take a whole salmon (10-15 lbs) wash and dry inside and out. Make shallow slits in the skin crosswise. Douse inside and out with lemon juice (I might use mustard now after so many posts using it to bind rubs). I use the same rub I use for brisket?? but add some dill - does not have sugar by the way.
Put some onions lemons and fresh dill in the cavity and tie it up. Wrap the puppy in chicken wire and hang from the top the Bandera - last one had his nose in the water pan. Fruit woods have been real good with this - haven't monitored times or temps - sorry - just waited till it looked good and picked at it). Ballpark would be 6 hours

R
 
I smoke salmon similar to TK in fact next time I will try his brine recipe, sounds excellent. The big difference is I just cut the whole salmon into steaks and smoke with the skin on. Helps keep the meat moist even if you over cook.
 
I have used the "Smoke & Fire" recipe for salmon smoked with dill. It is a great taste and keeps well.
 
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