First time smoking Salmon Qview

Discussion in 'Fish' started by toppano, Jun 4, 2011.

  1. After reading many posts I decided to try my hand at smoking Salmon today.  The entire family enjoyed it and was able to send some home with everyone for snacking on later. 

    3.5 hrs @165 - 180  w/Applewood chips

    Covered the Salmon in Lemon Pepper, Garlic Salt, EVOO and a slice of Lemon.

    [​IMG]

    I also did a rack of smoked Salmon using Bearcarver Brine which turned out awesome..  so good in fact I don't even have any remaining to take pictures of!
     
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    That looks so very good
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    Looks good, wish you had the $ shot!
     
  4. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Great Looking Salmon...
     
  5. bearcarver

    bearcarver Smoking Guru OTBS Member

    Wow!

    That Salmon looks Awesome!

    Bear

    Glad you liked my "Snacking" Salmon too.
     
  6. fpnmf

    fpnmf Smoking Guru OTBS Member

    Fl
    Looks delicious!!!

      Craig
     
  7. nwdave

    nwdave Master of the Pit SMF Premier Member

    Now that wouldn't be some of the Copper River that's flooding our markets up this way, is it?  I hear Fred Meyers is selling it a lot cheaper than last week.  Apparently the Sockeye are practically throwing themselves into the boats. 

    Nice kickoff to the summer.  Hey we might have 2 days of sun.  Now that's the true miracle. 

    ~Dave  -up the road in Bellingham
     
  8. LOL yup sure is!  Copper River Salmon is sooo darn good,  I will have to check out Fredies down the street and see what the going price is. 

    YAY for the SUN!  Finally!
     
  9. thebarbequeen

    thebarbequeen Smoking Fanatic

    BEAUTIFUL fish!! Nice to finally have a sunny weekend, isn't it??  It seemed like every house on our street was grilling! Cheers!
     
  10. venture

    venture Smoking Guru OTBS Member

    Congrats!  You kept it simple and it sure looks great!

    Good luck and good smoking.
     
  11. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    Looks Great!

    TJ
     
  12. That Salmon looks great .... gonna try some this week  [​IMG]    
     
  13. Thanks everyone for the nice comments :)  I do have one question though.  For those who have smoked fish in the past.  Whats the trick to keeping it from sticking to the wire grills?  I tried to both skin on and skin off, oil and not oiled.  Nothing seemed to make a difference.  :(
     
  14. bearcarver

    bearcarver Smoking Guru OTBS Member


    I'll give you my thoughts on that:

    I think it is a little less problem with the skin on, but I take it off, because I get more smoke flavor on the part I eat---I don't eat the skin.

    I do spray with Pam first (if I don't forget), and it does seem to help, but not a whole lot.

    I thought about getting some of those mats, I think they're called "Frog-mats", but I don't do Salmon that often for it to be worth it to me.

    Best I can do,

    Bear
     
    Last edited: Jun 6, 2011
  15. Thanks man!  I will have to look into getting Frog-mats and see if they help any.  BTW your brine is great!!  Thank you for share it with all of us.
     
     
  16. nwdave

    nwdave Master of the Pit SMF Premier Member

    Save your bucks.  The real trick is to cut a piece of foil just slightly larger than  and in shape of the filet.  I always leave the skin on.  Never had much problem getting adequate smoke penetration.  Remember Salmon (as well as most fish) are considered a delicate meat and need careful handling.  The foil trick really becomes useful when you decide that you want to try Salmon Candy or even kippered Salmon.  AND here's the bonus, you'll find the skin sticks to the foil when done, automatic skinning when you're serving the filets.
     
  17. Hi All,

    Well I to did my first smoke on fish with salmon and trout and OMG was it good[​IMG]Had two thick cuts of wild salmon and a fresh 1lb piece of trout,  Used a rub of sugar,light brown sugar, kosher salt and ground black pepper. Raped in alum foil sat in frig all night.    After 15 hrs in the frig, took out rinsed off, padded dry,let set for 30min more  and Smoked at 200deg with apple wood for about 1.5 hrs actually, to a internal temp of 150 deg. Made some rice pilaf with apple bits,toasted almond slivers and dried cherry's  It all turned real good and the wife was happy..
     
  18. bearcarver

    bearcarver Smoking Guru OTBS Member

    Sounds great !

    Start a thread, tell us about it, and hit us with some Qview.

    [​IMG]

    Bear
     
  19. roller

    roller Smoking Guru SMF Premier Member

    It looks great. When I used to smoke alot of it I did it skin on using a veggie spray but do not remember having a sticking problem. I always used fresh caught fish and maybe that made a difference.
     
  20. bearcarver

    bearcarver Smoking Guru OTBS Member

    I think I get a lot of sticking, because I smoke them so long & hard, skin or no skin.

    My dishwasher even complains!!!

    Bear
     

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