First Smoked Salmon

Discussion in 'Fish' started by flareman, Feb 23, 2013.

  1. flareman

    flareman Fire Starter

    So I've never liked salmon, but my mom is down in Texas helping me take care of my son while my wife is on TDY and she loves it so I thought I'd give it a try. Seeing as how my work hours are crazy, I didn't have the time to do everything I wanted for prep and you all will probably think my method was crazy, but it tasted fantastic!

    The salmon was a 2lb fillet bought fresh at HEB. I froze it when I got home because I wasn't sure when I could make it. I got off work early, took it out of the freezer and thawed it in a foil pain with water, lemon juice and kosher salt. As it was thawing I fired up the MES 40 to 225 and lit some oak pellets in my AMNPS (with mailbox mod). When the fish thawed, I liberally sprinkled Jeff's rub on and then placed in the smoker for 2.5 hours. During the last half hour I cranked up the heat to 275 and poured on honey/brown sugar as a glaze. It turned out great! I know it violates most of what I read on here as far as brining and cooking temps/times, but it's the taste that matters right?
    Last edited: Feb 23, 2013
  2. smokin505

    smokin505 Fire Starter

    Yup, taste is ultimately all that matters!  The best recipes all started out as someone's experiment... :)  
  3. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    Flareman, evening....  fish looks good.... looks very good.... I'd eat it... [​IMG]  ...  Thanks for sharing....  Dave
  4. I think I will try this on a couple of my filets ...going to do pepper on the other ones
  5. flareman

    flareman Fire Starter

    Let me know how it turns out!
  6. I prefered the pepper  over the honey glazed 

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