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First Smoked Salmon (with qview)

post #1 of 17
Thread Starter 

Today a friend gave me a 13# chinook salmon. It was kinda spawned out, but i figure it would be a good fish to start with on the smoker. 

 

So i brought it home, cut it into fillets, made a brine out of water, salt, brown sugar, and soy sauce. 

 

My questions are:

 

1. how long to brine?

2. how long to hot smoke it?

3. what temps should i hot smoke it at?  

 

Now for the pictures. 

 

Here is the whole fish.

 

IMAG0118.jpg

 

Cut into fillets 

 

IMAG0120.jpg

 

And into the brine

 

IMAG0121.jpg

 

Thanks guys. 

post #2 of 17
Thread Starter 

Well i cooked up a small slice of this salmon, and the meat on it is terrable. I have decided not use it for smoking. I think the fish was just too spawned out.

 

I am going to pick up some salmon from safeway tomorrow.

 

 

post #3 of 17

I do all my salmon fishing at Sam's!  cool.gif

post #4 of 17

sorry it is a nice fish ,what did you put in the brine?

post #5 of 17

Do they just get nasty after they spawn?

I suppose they are near death, and this may be why the meat is bad

 

TJ

No Creosote! A-Maze-N Smokers

Reply
post #6 of 17

Al, you crack me up.  ROTF.gif  I think I heard somewhere that obtaining Salmon after the spawn is not a good thing due to several different changes, AND the death thing CAN't be good.  Let the bears have them.

post #7 of 17
Thread Starter 
Yes, they get real nasty after spawn. I knew this one was real borderline. The meat turns sour and is totally un-eatable.
post #8 of 17
Thread Starter 
Quote:
Originally Posted by SmokinAl View Post

I do all my salmon fishing at Sam's!  cool.gif

We don't have a same club up here, Walmart is the closest thing to same, however our safeway is the best for meats.
post #9 of 17

Would have been more fun catching him then smoking him! 

post #10 of 17
Thread Starter 
Quote:
Originally Posted by steamaway View Post

Would have been more fun catching him then smoking him! 



Yes it would of....

post #11 of 17
Thread Starter 

Well, here we go. Smoked Salmon Take 2. 

 

I bought 2 nice salmon fillets at safeway, cut them in half, and they have been in the brine for 24 hours. I got the smoker all ready, and I am going to attempt a cold smoke. 

 

How long should i cold smoke them? 

 

Here is the qview. 

 

Ready for the brine

 

IMAG0124.jpg

 

Ready for the smoker

 

IMAG0128.jpg

 

In the smoker

 

IMAG0129.jpg

post #12 of 17
Thread Starter 

Well here is the finished salmon, 

 

I hot smoked it for about 2 hours at 170, then turned the heat up to 200 for the final 10 min. Tastes great, a little on the salty side. I think 24 hours in the brine is too long for my taste, next time i'm going to try 12 hours and cold smoking it. 

 

IMAG0130.jpg

post #13 of 17
Quote:
Originally Posted by im1986 View Post

Well here is the finished salmon, 

 

I hot smoked it for about 2 hours at 170, then turned the heat up to 200 for the final 10 min. Tastes great, a little on the salty side. I think 24 hours in the brine is too long for my taste, next time i'm going to try 12 hours and cold smoking it. 

 

IMAG0130.jpg

 

The salmon looks good from here. I am the same was as Al I do all of my salmon fishing at Sam's Club biggrin.gif. If the salmon was to salty you might want to try cutting back on the amount of salt in your brine especially since I see you have soy sauce in there as well. If you want a good brine to try or at least to look at some of the volumes of ingredients just do a quick search and you will find quite a few. Bearcarvers salmon brine is suppose to be really good if you want to search for that.
 

 

post #14 of 17

We don't use a brine, just EVOO & cajun seasoning.

post #15 of 17

I'm giving it my first crack at Salmon tomorrow. Think i'm going brineless. 

post #16 of 17
I'm with Al on this one as I never use brine on my fish, too delicate a meat in my opinion. just a good rub always does the job for me
post #17 of 17
Thread Starter 
yes I think that I am going to go brineless as well next time.

I found a recipe that calls for a 1 hour marinade soak, seems pretty yummy. I'm going to give that a shot next time.
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