This was my first time smoking salmon so we just went to the store and picked up single fillet of wild caught pacific salmon to see if we would like it. I was also smoking ribs jerky and chicken.
First Salmon smoke recipe
2 cup Brown sugar
1 cup Salt (kosher)
1 TBSP Granulated garlic
1 TBSP coarse ground black pepper
Put a Thick Coat the salmon with mixture and lay in refrigerator over night
Rinse off sugar mixture in the morning and patted dry with paper towel.
I used a couple of different herbs on the 3 chunks of fillet I had
1 had dill weed and kosher salt 75% dill 25% salt sprinkled on the non-scaled side
*this one was AWESOME with some lemon juice once smoked
2 had my kicking chicken rub on it to give it some sweet heat
*Was very good
3 had only Herb De providence dashed on top
*My favorite very very good!
Smoking … I wanted to have a smoked lunch so I added the Fish with all the other items I was smoking at the same time got the smoker up to 200` waited I had my new probe / Igrill going in the fish waited until it got to 140` (a few hours 2 I think wasn’t that focused on the time) and decided to wait a bit longer. I also bumped up the temp to 225-235. I pulled the fish when it had an internal temp of 165`
The Salmon was AWESOME! Moist tender very flavorful. We are going to make this again
photos of before in the smoker and after