SMOKED SALMON CANDY WITH A TOUCH OF HEAT

chef willie

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Dec 31, 2010

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Willamette Valley, Oregon

• Feb 28, 2013

• #1

Have been wanting to find my happy medium with smoking salmon for finger food, you know...have a little tug to it. Tired of the same old teriyaki style but liked the sweetness with a bit of heat. I did a quick kosher salt brine in the fridge for a coupla hours. Washed all salt off and applied a coat of my rub then a coating of dark brown sugar finished off with a drizzle of honey on top of that. Slid it into the 200 degree Smokin-It with about a 2 ounce chunk of cherry wood. Inserted the probe and went about some errands. I decided to go to 150 IT this time as opposed to the prior 140 IT for a more jerked effect. The cherry wood definitely imparted a darker complexion to the salmon compared to the alder wood I used before. All in all I think I found my happy medium with a bit of heat and sweet. Next time I'll shoot for 145 IT 

Kosher salt bath

SALMON 1.jpg

• chef willie
• Feb 28, 2013

brown sugar and honey goodness

SALMON2.jpg

• chef willie
• Feb 28, 2013

150 IT

SALMON 3.jpg

• chef willie
• Feb 28, 2013

nice and firm for snacking

salmon 4.jpg

• chef willie
• Feb 28, 2013

 

kathrynn

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• Feb 28, 2013

• #2

 very nice!  Love Salmon any way ya do it!

Kat

 

woodcutter

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• Feb 28, 2013

• #3

Brown sugar and cherry worked out well. What kind of salmon?

 

dirtsailor2003

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• Feb 28, 2013

• #4

Chef Willie that salmon looks great!!! I'm heading to PDX this weekend, don't leave any of that out It might be missing if you do

 

chef willie

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Willamette Valley, Oregon

• Mar 1, 2013

• #5

Woodcutter said:

Brown sugar and cherry worked out well. What kind of salmon?

Click to expand...

Nothing special....just that farm raised 'atlantic' carcass

dirtsailor2003 said:

Chef Willie that salmon looks great!!! I'm heading to PDX this weekend, don't leave any of that out It might be missing if you do

Click to expand...

Good luck in Portlandia....and I've seen where u hang out, I'm sure you have much better fish to smoke...lol

 

woodcutter

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• Mar 1, 2013

• #6

Chef Willie said:

Woodcutter said:

Brown sugar and cherry worked out well. What kind of salmon?

Click to expand...

Nothing special....just that farm raised 'atlantic' carcass

Click to expand...

I asked because I was wondering how this would work with Chinook Salmon from lake Michigan (white meat)

 

chef willie

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Willamette Valley, Oregon

• Mar 1, 2013

• #7

Woodcutter said:

I asked because I was wondering how this would work with Chinook Salmon from lake Michigan (white meat)

Click to expand...

How bad could it turn out??...lol....brown sugar, honey and some rub with a little zing to it. I think that would be good on a smoked old boot

 

dirtsailor2003

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• Mar 1, 2013

• #8

Chef Willie said:

Nothing special....just that farm raised 'atlantic' carcass

Good luck in Portlandia....and I've seen where u hang out, I'm sure you have much better fish to smoke...lol

Click to expand...

The last several years my luck at salmon fishing has been the best at the fish market

Next weekend I hope to add some more lingcod and rockfish to the freezer. Maybe I'll make some rockfish jerky, haven't done that in a long time.

 

kathrynn

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• Mar 1, 2013

• #9

Congrats Chef!  Your salmon made the Face Book site today!  Woot Woot!  

Kat

 

kiteman

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Oct 30, 2012

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Farmington Utah USA

• Mar 1, 2013

• #10

So what is in your rub? is it Jeff's rib rub? I don't like that on fish, what do you suggest?

 

chef willie

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Willamette Valley, Oregon

• Mar 1, 2013

• #11

KathrynN said:

Congrats Chef!  Your salmon made the Face Book site today!  Woot Woot!  

Kat

Click to expand...

Hey thx....didn't know we had such a thing...lol

KiteMan said:

So what is in your rub? is it Jeff's rib rub? I don't like that on fish, what do you suggest?

Click to expand...

I'm a big fan of the Cajun style rubs. The creation I used on the salmon was pretty much equal parts basil, oregano, thyme, paprika and as much cayenne as u can take....all ground fine

 

steamaway

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Nov 22, 2011

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Fort Wayne, IN

• Mar 1, 2013

• #12

Looks yummy, you need to send that recipe to Smokin-it for there recipe section

 

hagisan

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Jul 5, 2011

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Sacramento

• Mar 1, 2013

• #13

Nom nom nom I sent text to the wife to p/u salmon otw home.

Well done! Thanks for sharing.

 

rondewriver

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Jan 15, 2012

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N.E ohio Burbank

• Mar 1, 2013

• #14

Looks so good! Gotta try this one! Thanks

 

pc farmer

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• Mar 8, 2013

• #15

How do you do a kosher salt bath?  Can I use sea salt?

 

Last edited: Mar 8, 2013

pc farmer

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• Mar 9, 2013

• #16

Bump for a answer.