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Smoke Salmon Attempt

post #1 of 7
Thread Starter 

Wondering what you guys think of the concoction below..  Never tried smoking salmon before so Sunday will be my first attempt.. I've done cedar plank on the BBQ so I'm going to attempt it in my new smoker..

 

I'm going to brine the salmon in brown sugar, salt and a little garlic powder for 12 hours or so.. Then I'm going to use this recipe I found:

 

  • 1/4 cup pineapple juice
  • 1/3 cup soy sauce
  • 2 tablespoons white vinegar
  • 2 tablespoons lemon juice
  • 1 tablespoon olive oil
  • 3/4 cup honey
  • 1/4 cup packed brown sugar
  • 1 teaspoon ground black pepper
  • 1/2 teaspoon cayenne pepper
  • 1/2 teaspoon paprika
  • 1/4 teaspoon garlic powder

       

Bring the pineapple juice, soy sauce, vinegar, lemon juice, olive oil, and honey to a simmer in a saucepan over medium-high heat. Reduce the heat to medium-low, and stir in the sugar, 1 teaspoon black pepper, cayenne pepper, paprika, and garlic powder. Simmer, stirring occasionally, until the sauce has reduced to a syrupy consistency, about 15 minutes.

 

     I'm going to smoke it at 150* or so until internal temp is 140*  What's your guy's thoughts??  You think this will turn out okay or should I use a more basic recipe like honey and garlic powder?  Not sure on wood chips.. If I can find Cherry then I'll use it..  I live in the boonies so resources are limited..  Thanks in advance!!!

 

post #2 of 7

We are kind of partial to blackened salmon or Cajun style. For the rub it's just EVOO & Cajun seasoning. The thing to remember about salmon is DON'T overcook it. If you put a probe in it start checking it at 135 with a fork. When it flakes apart take it off immediately. Don't cover it, just let it sit on the counter for a couple of minutes then dig in. If you undercook it just let it sit on the counter a few more minutes. If you overcook it it will be dry.

post #3 of 7
Thread Starter 

Thanks Al.. I love Cajun seasoning but my ol lady is afraid.. Do you think 150* is an okay cooking temp?  What's EVOO?  I've seen it mentioned a few times..  I'll do as you mention and start checking it at 135..

post #4 of 7
Quote:
Originally Posted by stix818 View Post

Thanks Al.. I love Cajun seasoning but my ol lady is afraid.. Do you think 150* is an okay cooking temp?  What's EVOO?  I've seen it mentioned a few times..  I'll do as you mention and start checking it at 135..



No your smoking temp should be at least 200-210. I smoke just about everything at 210. Most of the guys here smoke at 225-240. IMHO that's too hot. Just remember these 3 words " Don't overcook salmon ". EVOO is Extra virgin olive oil. Don't you watch Rachael Ray?   icon_mrgreen.gif

post #5 of 7

Hey Stix,

 

I soak the cedar planks in a bucket of water and add 1/2 cup of season salt and 1/2 cup of balsamic to the water.  The cedar planks will soak some of this flavor up during the four hour soak.  I flip the planks around so they soak in all the way.

 

I use Simply Marvelous Pecan Dry Rub heavy on both sides and put a slice of citrus on the top of each portion.  I have a manderin orange tree and it worked really well.

 

I used my Traeger and set it at 225F and cooked for about 40 minutes.  This is way too long but since it is indirect heat AND the planks steamed moisture into the fish, it wasn't dried out.  I also cooked this long becuase I put a bunch of green things (my wife calls them vegetables?) in a 1/2 pan with some EVOO (extra virgin olive oil), some sea salt, cracked pepper and a splash or two of balsamic vinegar into a foiled disposable 1/2 pan.

 

End result was fish and steamed green things.  Pretty good way to go.

post #6 of 7

Al I try not to watch her !!! LOL...I like Julia...It is very easy to over cook salmon. Good luck with it...

post #7 of 7

I did some Salmon about two weeks ago that came out perfect. I had my smoker running at 250° and just put the salmon directly on grills, let it go for 20-30 minutes and it was done. Here is the link: http://www.smokingmeatforums.com/forum/thread/105300/salmon-dinner-a-la-wsm 

 

Also 12 hrs. might be a bit long on the marinade time. Personally I like to actuall taste the salmon itself, and fish takes on marinades very fast compared to other meats. I usually only marinade for 1-2 hrs. at most. If you find you want a bigger marinade flavor, brush the fish with some of the left over marinade about half way through cooking (boil the marinade first to kill any germs).

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