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Whole salmon

post #1 of 10
Thread Starter 
For the inaugural run on my Traeger, I decided to go big- Whole salmon! Cooked it at 225 for 2 1/2 hrs on a cedar plank using hickory pellets, pulling it at 140 degrees internal. Other than needing a bit more flavor, it came out beautifully. Almost too moist, actually. I think next time I'll cure it first before cooking too help with the final texture. We found ourselves wanting some more firmness and flavor. It was seasoned with Old Bay, olive oil and lemons in the cavity.
Ok enough words, on to the pictures.

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I also did a rack of spare ribs

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Nice color to the skin

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Peeled away with zero effort

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Crazy moist, almost wet

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Clean carcass
post #2 of 10

That meat looks perfect...If you want drier and firmer you can cook it longer to 150*F...JJ

post #3 of 10

One word yummy well done

post #4 of 10

That looks fantastic. Ok gotta do some salmon.

post #5 of 10

Looks delicious!

post #6 of 10

Looks great!

 

Hope you saved the bones for a fish stock.

 

Good luck and good smoking.

post #7 of 10
Thread Starter 
Thanks guys, we all loved it. Even my 7yo had seconds.
Quote:
Originally Posted by Venture View Post

Looks great! Hope you saved the bones for a fish stock. Good luck and good smoking.
Apparently salmon is too oily a fish to be used for stock, although I wonder if you were to roast the carcass for a while if it'd help that. I'll have ask my wife to check with one of the instructors at her culinary school.
post #8 of 10
Quote:
Originally Posted by MrGumby View Post

Thanks guys, we all loved it. Even my 7yo had seconds.
Apparently salmon is too oily a fish to be used for stock, although I wonder if you were to roast the carcass for a while if it'd help that. I'll have ask my wife to check with one of the instructors at her culinary school.

I have heard of a few Really Hardcore Fish Loving Chefs that have made Salmon Bone Stock...I had a Senior student do it one time as part of a Mystery Basket, wanting to make a Sauce from it... Holy Smokes was is it STRONG! Not something I wish to eat again!...JJ

 

 

post #9 of 10

No orientals here?  LOL

 

My Chinese friend Joe would save all the heads and carcasses when they fileted the fish on our party boat.

 

He made some wicked fish stock. I can only assume he removed the gills and roasted them, but he was a helluva cook!

 

Good luck and good smoking.

post #10 of 10

Fish head curry a very popular Asian dish as well. I always thought it was best with white flesh fish,snapper,cod then I  saw Chinese people using kingfish ,oily style of fish.Salmon not so sure?

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