First time smoking Salmon Qview

toppano · Jun 4, 2011

After reading many posts I decided to try my hand at smoking Salmon today. The entire family enjoyed it and was able to send some home with everyone for snacking on later.

3.5 hrs @165 - 180 w/Applewood chips

Covered the Salmon in Lemon Pepper, Garlic Salt, EVOO and a slice of Lemon.

I also did a rack of smoked Salmon using Bearcarver Brine which turned out awesome.. so good in fact I don't even have any remaining to take pictures of!

rdknb · Jun 4, 2011

That looks so very good

SmokinAl · Jun 5, 2011

Looks good, wish you had the $ shot!

beer-b-q · Jun 5, 2011

Great Looking Salmon...

Bearcarver · Jun 5, 2011

Wow!

That Salmon looks Awesome!

Bear

Glad you liked my "Snacking" Salmon too.

fpnmf · Jun 5, 2011

Looks delicious!!!

Craig

nwdave · Jun 5, 2011

Now that wouldn't be some of the Copper River that's flooding our markets up this way, is it? I hear Fred Meyers is selling it a lot cheaper than last week. Apparently the Sockeye are practically throwing themselves into the boats.

Nice kickoff to the summer. Hey we might have 2 days of sun. Now that's the true miracle.

~Dave -up the road in Bellingham

toppano · Jun 5, 2011

NWDave said:
Now that wouldn't be some of the Copper River that's flooding our markets up this way, is it? I hear Fred Meyers is selling it a lot cheaper than last week. Apparently the Sockeye are practically throwing themselves into the boats.

Nice kickoff to the summer. Hey we might have 2 days of sun. Now that's the true miracle.

~Dave -up the road in Bellingham

LOL yup sure is! Copper River Salmon is sooo darn good, I will have to check out Fredies down the street and see what the going price is.

YAY for the SUN! Finally!

thebarbequeen · Jun 5, 2011

BEAUTIFUL fish!! Nice to finally have a sunny weekend, isn't it?? It seemed like every house on our street was grilling! Cheers!

venture · Jun 5, 2011

Congrats! You kept it simple and it sure looks great!

Good luck and good smoking.

tjohnson · Jun 5, 2011

Looks Great!

TJ

deepinthewoods · Jun 5, 2011

That Salmon looks great .... gonna try some this week

toppano · Jun 6, 2011

Thanks everyone for the nice comments :) I do have one question though. For those who have smoked fish in the past. Whats the trick to keeping it from sticking to the wire grills? I tried to both skin on and skin off, oil and not oiled. Nothing seemed to make a difference. :(

Bearcarver · Jun 6, 2011

Toppano said:
Thanks everyone for the nice comments :) I do have one question though. For those who have smoked fish in the past. Whats the trick to keeping it from sticking to the wire grills? I tried to both skin on and skin off, oil and not oiled. Nothing seemed to make a difference. :(

I'll give you my thoughts on that:

I think it is a little less problem with the skin on, but I take it off, because I get more smoke flavor on the part I eat---I don't eat the skin.

I do spray with Pam first (if I don't forget), and it does seem to help, but not a whole lot.

I thought about getting some of those mats, I think they're called "Frog-mats", but I don't do Salmon that often for it to be worth it to me.

Best I can do,

Bear

toppano · Jun 6, 2011

Bearcarver said:
I'll give you my thoughts on that:

I think it is a little less problem with the skin on, but I take it off, because I get more smoke flavor on the part I eat---I don't eat the skin.

I do spray with Pam first (if I don't forget), and it does seem to help, but not a whole lot.

I thought about getting some of those mats, I think they're called "Frog-mats", but I don't do Salmon that often for it to be worth it to me.

Best I can do,

Bear

Thanks man! I will have to look into getting Frog-mats and see if they help any. BTW your brine is great!! Thank you for share it with all of us.

nwdave · Jun 6, 2011

Toppano said:
Thanks man! I will have to look into getting Frog-mats and see if they help any. BTW your brine is great!! Thank you for share it with all of us.

Save your bucks. The real trick is to cut a piece of foil just slightly larger than and in shape of the filet. I always leave the skin on. Never had much problem getting adequate smoke penetration. Remember Salmon (as well as most fish) are considered a delicate meat and need careful handling. The foil trick really becomes useful when you decide that you want to try Salmon Candy or even kippered Salmon. AND here's the bonus, you'll find the skin sticks to the foil when done, automatic skinning when you're serving the filets.

marksmoke · Jun 6, 2011

Hi All,

Well I to did my first smoke on fish with salmon and trout and OMG was it good

Had two thick cuts of wild salmon and a fresh 1lb piece of trout, Used a rub of sugar,light brown sugar, kosher salt and ground black pepper. Raped in alum foil sat in frig all night. After 15 hrs in the frig, took out rinsed off, padded dry,let set for 30min more and Smoked at 200deg with apple wood for about 1.5 hrs actually, to a internal temp of 150 deg. Made some rice pilaf with apple bits,toasted almond slivers and dried cherry's It all turned real good and the wife was happy..

Bearcarver · Jun 7, 2011

marksmoke said:
Hi All,

Well I to did my first smoke on fish with salmon and trout and OMG was it good

Had two thick cuts of wild salmon and a fresh 1lb piece of trout, Used a rub of sugar,light brown sugar, kosher salt and ground black pepper. Raped in alum foil sat in frig all night. After 15 hrs in the frig, took out rinsed off, padded dry,let set for 30min more and Smoked at 200deg with apple wood for about 1.5 hrs actually, to a internal temp of 150 deg. Made some rice pilaf with apple bits,toasted almond slivers and dried cherry's It all turned real good and the wife was happy..

Sounds great !

Start a thread, tell us about it, and hit us with some Qview.

Bear

roller · Jun 7, 2011

It looks great. When I used to smoke alot of it I did it skin on using a veggie spray but do not remember having a sticking problem. I always used fresh caught fish and maybe that made a difference.

Bearcarver · Jun 7, 2011

Roller said:
It looks great. When I used to smoke alot of it I did it skin on using a veggie spray but do not remember having a sticking problem. I always used fresh caught fish and maybe that made a difference.

I think I get a lot of sticking, because I smoke them so long & hard, skin or no skin.

My dishwasher even complains!!!

Bear

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