Salmon...there's the rub!

Discussion in 'Fish' started by texassmoker, Nov 26, 2007.

  1. I got a bunch of nice comments about my smoked/grilled Salmon on T-day. Here's what I did...

    First I made up my favorite brown sugar rub, but instead of chili powder, I subbed in Old Bay seasoning. Then I covered the Salmon filets. This sat this way for a couple of hours in the fridge.

    I got the tray out of the fridge when the smoker hit 160*. I had the fire way back in the box farthest away from the tower. In it went uncovered for an hour on the top shelf.

    I took the tray out and grilled the filets for 3 minutes on each side on a dying coal only fire. Came out very nicely with plenty of moisture and perfectly cooked.

    That part was a small miracle since I had never tried this one before. I was pretty close to the smoker for that entire time to make sure the salmon didn't overcook.

    Tha wife made crawfish pasta to go with the salmon and the guests brought a host of cool sides. We call this the anti-Thanksgiving as we rarely cook turkey. The first year we had chili and queso.

    Now I gotta come up with a new idea for next year....course you know it will involve the smoker! Sorry, no was left in the shop unttil yesterday.
  2. richtee

    richtee Smoking Guru OTBS Member

    Sounds good, but not really a "smoked" salmon, more a grilled, with a smoke flavor.

    Smoked stuff you can let sit around a couple days and it gets better...grin.

    And I find Old Bay to be a GREAT addition to many rubs, not just seafood/fish.
  3. Very true...had a feelin someone would jump on that...I changed it.
  4. richtee

    richtee Smoking Guru OTBS Member need, just din't want to confuse a newbie reading the thread... LOL!

  5. cowgirl

    cowgirl Smoking Guru OTBS Member

    Sure sounds good Kelly![​IMG]

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