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FL, USA
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Posted: 4/2/2024 2:01:26 PM EDT
Yes,,I could Google but want to see if anyone here does it.
Cook time? Cook temp? Preparation of fish? Cooked wrapped or open? |
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Posted: 4/2/2024 2:05:31 PM EDT
[#1]
Originally Posted By die-tryin: Yes,,I could Google but want to see if anyone here does it. Cook time? Cook temp? Preparation of fish? Cooked wrapped or open? Here is a post i made a while back: https://www.ar15.com/forums/General/Smoked-Salmon-Brine-recipe/201-2615102/ There are a lot of different ways to smoke salmon, but hope this gives you some ideas on how you would like to smoke yours. |
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Posted: 4/2/2024 2:34:35 PM EDT
[Last Edit: aod886]
[#2]
I dry brine over night in a 50/50 mix of kosher salt and brown sugar. Leave skin on. Fridge of course.
Take out of fridge, wash off remaining brine mix and pat dry. Leave out to air while getting smoker ready. Once pit is up to 225⁰, add a light sprinkle of kosher salt and a decent amount of brown sugar back on top of salmon. Smoke for about an hour, or until internal temp is 145⁰. Take off smoker and enjoy! I like mine over a bed of rice. But anyway you like it, it's fantastic!  Attached FileAnother one on my pellet smoker...  Attached File |
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AZ, USA
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Posted: 4/2/2024 6:12:59 PM EDT
[#3]
You are going to need really big rolling papers and it might be hard to light.
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Posted: 4/2/2024 8:42:08 PM EDT
[Last Edit: SnoGoRider]
[#4]
For eating for dinner or smoke/preserving drying for snacks later down the road? For smoke/preserving drying, you can cold, or warm smoke it. Warm smoking can take 6-8 hours pending on heat, how tender, or dry you want it and cold smoke can take days.
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USA
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Posted: 4/5/2024 4:10:29 PM EDT
[#5]
Purchase a slab of salmon, skin on.
Six to twelve hours before smoking, dry cure the salmon with: salt, fine black pepper, white table sugar and fresh chopped dill. After liberally applying cure, drizzle with a good quality silver tequila. Two to four ounces oughtta do it. Preheat your smoker (critical). When it’s approaching 225, rinse the cure off the salmon and blot dry with paper towels. Place salmon on an elevated rack (smoke circulation) and place in your 225 - 250 smoker. Oak is fine, pecan is better IMO. I like to pull it at 45 minutes; my wife prefers 60. Matched with a good Chardonnay or some champagne, this cannot be beat. Cream cheese, capers and onions make it better still. |
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OH, USA
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Posted: 4/6/2024 3:42:27 PM EDT
[#6]
Quote HistoryOriginally Posted By aod886: I dry brine over night in a 50/50 mix of kosher salt and brown sugar. Leave skin on. Fridge of course. Take out of fridge, wash off remaining brine mix and pat dry. Leave out to air while getting smoker ready. Once pit is up to 225⁰, add a light sprinkle of kosher salt and a decent amount of brown sugar back on top of salmon. Smoke for about an hour, or until internal temp is 145⁰. Take off smoker and enjoy! I like mine over a bed of rice. But anyway you like it, it's fantastic! https://www.ar15.com/media/mediaFiles/249712/20190704_153450_jpg-3176513.JPG Another one on my pellet smoker... https://www.ar15.com/media/mediaFiles/249712/20240223_170633_jpg-3176521.JPG This is pretty close to what I do. Comes out great. Yours look :chef's kiss |
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Posted: 4/6/2024 3:57:57 PM EDT
[Last Edit: BM1455]
[#7]
Quote HistoryOriginally Posted By aod886: I dry brine over night in a 50/50 mix of kosher salt and brown sugar. Leave skin on. Fridge of course. Take out of fridge, wash off remaining brine mix and pat dry. Leave out to air while getting smoker ready. Once pit is up to 225⁰, add a light sprinkle of kosher salt and a decent amount of brown sugar back on top of salmon. Smoke for about an hour, or until internal temp is 145⁰. Take off smoker and enjoy! I like mine over a bed of rice. But anyway you like it, it's fantastic! https://www.ar15.com/media/mediaFiles/249712/20190704_153450_jpg-3176513.JPG Another one on my pellet smoker... This is the way. ^ We do it on the smoke setting at 160° and it takes a little over an hour depending on what season it is. We also make a basic honey bourbon glaze to brush over it twice as it gets close. Don't over cook it. Let it rest up to doneness. (about 5°-ish) I like the rice pilaf on the side with a little lemon but that's up to you to decide. https://www.ar15.com/media/mediaFiles/249712/20240223_170633_jpg-3176521.JPG Deleted because something ain't working right here. |
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Posted: 4/6/2024 4:03:31 PM EDT
[Last Edit: BM1455]
[#8]
Quote HistoryOriginally Posted By aod886: I dry brine over night in a 50/50 mix of kosher salt and brown sugar. Leave skin on. Fridge of course. Take out of fridge, wash off remaining brine mix and pat dry. Leave out to air while getting smoker ready. Once pit is up to 225⁰, add a light sprinkle of kosher salt and a decent amount of brown sugar back on top of salmon. Smoke for about an hour, or until internal temp is 145⁰. Take off smoker and enjoy! I like mine over a bed of rice. But anyway you like it, it's fantastic! https://www.ar15.com/media/mediaFiles/249712/20190704_153450_jpg-3176513.JPG Another one on my pellet smoker... https://www.ar15.com/media/mediaFiles/249712/20240223_170633_jpg-3176521.JPG Second try: This is the way. ^ We do it on the smoke setting at 160° and it takes a little over an hour depending on what season it is. We also make a basic maple bourbon glaze to brush over it twice as it gets close. Don't over cook it. Let it rest up to doneness. (about 5°-ish) I like the rice pilaf on the side with a little lemon but that's up to you to decide. |
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Posted: 4/14/2024 11:12:06 PM EDT
[#9]
Quote HistoryOriginally Posted By aod886: I dry brine over night in a 50/50 mix of kosher salt and brown sugar. Leave skin on. Fridge of course. Take out of fridge, wash off remaining brine mix and pat dry. Leave out to air while getting smoker ready. Once pit is up to 225⁰, add a light sprinkle of kosher salt and a decent amount of brown sugar back on top of salmon. Smoke for about an hour, or until internal temp is 145⁰. Take off smoker and enjoy! I like mine over a bed of rice. But anyway you like it, it's fantastic! https://www.ar15.com/media/mediaFiles/249712/20190704_153450_jpg-3176513.JPG Another one on my pellet smoker... https://www.ar15.com/media/mediaFiles/249712/20240223_170633_jpg-3176521.JPG Looks good. Alton Brown Smoke Salmon link Just watch the salt |
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USA
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Posted: 4/15/2024 10:59:10 AM EDT
[#10]
Recipe Options:
One skin-on salmon fillet set on a strip of butcher paper and seasoned with Meat Church Honey Hog BBQ rub, plus a glaze made with 1/2 stick of melted butter and 1 cup of real maple syrup; or One skin-on salmon fillet set on a strip of butcher paper and brushed with a 50/50 blend of warm honey and dijon mustard. Smoking: 1. Smoke at 275* using pecan or other mild wood for about 40 minutes +/-. 2. If using the glaze, pour that on the salmon for the last 5 or 10 minutes of the smoke. 3. Pull the salmon when the internal temp averages 125*. Serve immediately. |
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Posted: 4/18/2024 5:06:09 PM EDT
[#11]
How I have done it:
Cedar planks soaked for at least 30 min. Grill/smoker at 350 degrees Lay the fish on planks skin down, put on any seasoning you want, and place them in the smoker. Around the 30-minute mark, you can start testing for flakeyness. When it flakes, it is done. Gonna look at other posts for ways to do it without the planks, damn they are expensive. |
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IN, USA
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Posted: 4/20/2024 10:05:50 PM EDT
[#12]
I wet brine for 18-24 hours. Cup of each dry white wine and lower sodium soy sauce, 1 tsp kosher salt. Rinse the fillets and let air dry for 3-4 hours. Hot smoke at 250F for a couple hours. Blot any remaining fat off with paper towels.
Haven’t had any complaints yet. I do want to try cold smoking, and see what the taste difference is. |
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Posted: 4/25/2024 5:55:53 PM EDT
[#13]
Quote HistoryOriginally Posted By aod886: I dry brine over night in a 50/50 mix of kosher salt and brown sugar. Leave skin on. Fridge of course. Take out of fridge, wash off remaining brine mix and pat dry. Leave out to air while getting smoker ready. Once pit is up to 225⁰, add a light sprinkle of kosher salt and a decent amount of brown sugar back on top of salmon. Smoke for about an hour, or until internal temp is 145⁰. Take off smoker and enjoy! I like mine over a bed of rice. But anyway you like it, it's fantastic! https://www.ar15.com/media/mediaFiles/249712/20190704_153450_jpg-3176513.JPG Another one on my pellet smoker... https://www.ar15.com/media/mediaFiles/249712/20240223_170633_jpg-3176521.JPG Just put it skin down on the grate? Would love to figure this out so I could do it without the planks. |
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Posted: 4/28/2024 1:55:23 AM EDT
[Last Edit: Hobs98]
[#14]
Quote HistoryOriginally Posted By Shinji_Ikari: Just put it skin down on the grate? Would love to figure this out so I could do it without the planks. Good clean and oiled grate. I use a ball of aluminum foil instead of a brush. Spray hot grate with pam. Coat fish in a good oil. I use avocado oil. Light oil coat, season of my choice, a few lemon slices and a sprig of dill if I get crazy. 250 for about 30 to 40 minutes, or it Temps 145⁰. I do this with the conveggtor |
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Posted: 4/30/2024 6:36:45 PM EDT
[#15]
Quote HistoryOriginally Posted By Hobs98: Good clean and oiled grate. I use a ball of aluminum foil instead of a brush. Spray hot grate with pam. Coat fish in a good oil. I use avocado oil. Light oil coat, season of my choice, a few lemon slices and a sprig of dill if I get crazy. 250 for about 30 to 40 minutes, or it Temps 145⁰. I do this with the conveggtor Quote HistoryOriginally Posted By Hobs98: Originally Posted By Shinji_Ikari: Just put it skin down on the grate? Would love to figure this out so I could do it without the planks. Good clean and oiled grate. I use a ball of aluminum foil instead of a brush. Spray hot grate with pam. Coat fish in a good oil. I use avocado oil. Light oil coat, season of my choice, a few lemon slices and a sprig of dill if I get crazy. 250 for about 30 to 40 minutes, or it Temps 145⁰. I do this with the conveggtor Lol, the egg is complete without a deflector. Will try this next time I get the chance. |
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