Pic of 1st Smoked Salmon w/Maple Glaze

Discussion in 'Fish' started by trece, Aug 14, 2007.

  1. trece

    trece Fire Starter

    Smoked for about 4 hours w/cherry and apple chips. Marinated in dill/butter and lemon then glazed w/The Maple Glaze.
    I'm told it was good, I don't eat fish but I wanted to use the Maple Glaze as perfume. Man that stuff smells great!
  2. deejaydebi

    deejaydebi Smoking Guru

    Loks awsome kiddo! just awsome!
  3. shellbellc

    shellbellc Master of the Pit OTBS Member

    Looks great!!
  4. gypsyseagod

    gypsyseagod Master of the Pit OTBS Member

    looks super. hooked on smoking totally now eh ??
  5. blackhawk19

    blackhawk19 Master of the Pit OTBS Member

    Lookin Good, and yes she has a full blown addiction [​IMG]
  6. chrish

    chrish Smoking Fanatic

    looks good and maple works great with fish[​IMG]
  7. flash

    flash Smoking Guru OTBS Member

    My only complaint is that the photo is too small [​IMG]
  8. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Looks good ...But I have to ask...How thick a piece of salmon was it and how much did it weigh ??? What temp did you smoke it at that you needed to do it for 4 hours?? What internal temp????
  9. chrish

    chrish Smoking Fanatic

    always wanting details [​IMG][​IMG]
  10. vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Gots ta have dem details...
    Four hours for an average size salmon fillet I get here (1.5-2.5 #) can we all say sawdust...smoked at 225* to an internal temp of 140* will give you a very moist and flavorful product...don't need to brine it either....just use some evoo and garlic/pepper and dill...
  11. hawgheaven

    hawgheaven Master of the Pit OTBS Member

    Looks great Trece... You are really getting the hang of this smokin' thing! [​IMG]
  12. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Nice to see folks trying that Maple Glaze!!
  13. trece

    trece Fire Starter

    I don't remember the exact size, but it was average. Approx 1/2" thick, smoked at 225. I didn't use a thermometer, just eyeballed it. I marinated it first w/a butter/dill/lemon mixure for about 2 hours. Then I literally poured a small amount of the maple on just prior to smoking. It was kinda soupy. I had a plan :) :)
    Left it alone for an hour. Then I used a turkey baster and removed excess liquid around the Salmon, and closed it up for another hour. After 2 hours a nice "crust was forming" and I basted it w/Maple. Did the same thing an hour later. It was flakey and tender (I'm told..... I don't eat fish) I cut it up in bite size pieces for my husband to take fishing with him the next day. Definitely no sawdust involved, several people sampled it at the lake and they all said it was tender. I had split some of it in a baggie and added some soy sauce. Later in the day (at the lake) my husband threw those on the grill to heat up and he said that was great. Again, its hard for me to comment since I didn't taste it or eat it, I just wanted to see if I could do it.
    Sorry for the long explanation...

Share This Page