smoked-cooked salmon

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soafung

Meat Mopper
Original poster
★ Lifetime Premier ★
Jul 9, 2009
244
11
Amarillo, TX
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.

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

as always, help would be greatly appreciated.
 
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.
 
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.
 
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.
 
Looks Great...
PDT_Armataz_01_37.gif


I Salmon...
 
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.
PDT_Armataz_01_37.gif
 
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