smoked-cooked salmon

Discussion in 'Fish' started by soafung, Oct 18, 2009.

  1. soafung

    soafung StickBurners

    i'm gonna try something today, but need alittle input first. i'm gonna smoke some salmon fillets. but i want to cook the salmon. all the recipes i've found are for the smoked salmon (hors d'oeuvre) style. these are gonna be the main course.

    what temp for cooked-smoked salmon
    rough time estimated
    internal temp.

    as always, help would be greatly appreciated.
  2. fire it up

    fire it up Smoking Guru OTBS Member

    If you are hot smoking them then running at about 225 they should run you about 3 hours give or take half an hour, look for an internal of about 145 (some prefer to go a bit lower) and pull when the fish is flaky. Try not to have the temp too high when smoking and all should be fine.
  3. soafung

    soafung StickBurners

    thanks Fire. you always seem to pop up when i need help and your advise is (as the kids say) the "bee's knee's". i'm about to put a dry brine/rub on them (i know everything says overnight). this (at least in my mind) is gonna be more like smoking a ribeye or chicken fillets. i'll get the Qview up asap.
  4. soafung

    soafung StickBurners

    okie dokie. here you got

    the start of the smoke

    the finish

    the foil was used, because the was no skin to hold it together. when i flipped half way through, one piece almost fell apart. this stuff was awesome.

    low down:

    rubbed/"dry brined" for 1.5 hrs. (would have been longer, if wife would have told me she wanted this yesterday)
    smoked with cherry wood
    temp. = 225 (roughly) throughout
    time = 2.5 hrs.

    big thanks to Fire It Up for the info on hot smoking the fish.
  5. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Looks Great... [​IMG]

    I Salmon...
  6. mballi3011

    mballi3011 Smoking Guru OTBS Member SMF Premier Member

    That is some good looking salmon for sure. When I smoke fish I don't flip it at all. But maybe with the foil it won't but I think it would cook the bottom. You made a good choice on the wood I like the fruit woods. Next time try alder I read alot about it and then tell me if you like it because I stick with apple and cherry.[​IMG]
  7. alx

    alx Master of the Pit OTBS Member

    Thats some sweet looking salmon.[​IMG]
  8. fire it up

    fire it up Smoking Guru OTBS Member

    Looks great SoaFung, glad all turned out well.
    Those were some beautiful looking filets you had.

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