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What do you think this is on my smoked salmon? [Picture Included]

post #1 of 7
Thread Starter 

photo.JPG 540k .JPG file


This is salmon I smoked on my Weber kettle about a week and 2 days ago.  I was having this for lunch and after eating most of it, I turned it over and found this growth.  As you can tell from the picture, it's dark blue.  Probably unsafe to eat the rest so I had to discard this piece.  What do you think it could be?


This was my second cook using the apple juice brine method (thanks Bear:  Total brine time was about 8 hours (rec'd is 6 hours).  I then rinsed and pat dried but at the end, my paper towel was so saturated with water that the last pieces were kind of damp on the surface.  Because it was a windy and cold day outside (50-60F degrees), I took the salmon on my grill grate to air dry (uncovered) for about two hours.  I thought this would have the effect of a refrigerator.  I was running out of time so I started smoking the fish only after two hours outside.  The cook took another 3 or 4 hours using the snake method.  Not sure how hot it got in there.




1.  I will try the recipe again but this time to a T.  Is there something else I can use instead of using up a lot of paper towels to pat dry after the brine?


2.  How and when do I check the temperature of the fish during the cook?  I am now concerned about parasites and bacterial growth.


3.  This was farm-raised salmon but I think I will use wild-caught salmon from now on.  Any thoughts?



post #2 of 7

I'd use wild Alaska salmon...just 'cause it's much better than farm raised.  Here's a pic of the last Salmon I smoked.


post #3 of 7
Thread Starter 

That looks delicious.  I bought Alaskan salmon once from but they are no longer in business.  Where do you order yours?

post #4 of 7

We have a Chinese market here in Oklahoma City that carries it.  It's flown in fresh daily.


They also cut their own pork, so I get a lot of my pork cuts there too.


Here is my salmon recipe, along with directions.  Bear in mind that I use a Bradley smoker.


Smoked Salmon





  • 2 salmon fillets with skin





  • 1 cup Soy Sauce
  • 1 cup Agave Syrup
  • 1/2 cup Olive Oil
  • 2 Tbs Garlic
  • 1 Tbs Ginger
  • 2 tablespoons Brown Sugar
  • 1 lemon, quartered




·      Wash the salmon filets thoroughly and place in a pan.

·      In a large bowl, combine soy sauce, olive oil, garlic, ginger, syrup, and sugar and mix well. Pour the marinade over the fillets.

·      Refrigerate for 4 to 6 hours.


1.     Preheat a smoker to 250 degrees F and smoke with pecan chips.


2.     Place salmon on smoker racks skin side down.  


3.     Smoke for 30 to 60 minutes or until fish flakes nicely.


post #5 of 7

Chupachups, The odds of getting decent results with farmed Salmon, especially farmed Atlantic Salmon, is not on your side.  No comparison in flavor and texture as compared to King or Silver Salmon.  Yes, buying Silver or King Salmon online is going to be expensive, but it is worth it.  The only concern is having faith in your recipe so you know that expensive fish will turn out as expected.



Though I have never ordered from them, here's a couple links to some fish suppliers

Edited by cmayna - 10/30/14 at 7:23am
post #6 of 7
Thread Starter 

CMayna, Thank you for the links.  The thing I liked about Pristine Salmon was the free shipping once you ordered over a certain number of pounds.  Shipping can be quite expensive.


In your experience, is there a time of year when the fish is the freshest?

post #7 of 7
After a lot of study, I have come to the conclusion that the freshest fish results from being the last one on the boat to bring one in, like I did a couple weeks ago.

Kidding aside, King Salmon season here along the west coast is early April to early Nov. I don't know the COHO (Silver) Salmon season dates. I will say that I bet most suppliers quickly vacuum and freeze their fish in shipping portions so they can be ready to ship at any time and well beyond the end of the season. I have two upright freezers in my garage full of vacuum sealed Salmon (both King and Silver) & halibut which we caught this year that will take care our needs until next season. I only cook, don't smoke Halibut but odds are half of the Salmon will be smoked. I periodically go thru both freezers inventory to look for vacuum sealed bags which might have created a leak. If any found, they will either be re-vacuumed or immediately cooked.

Edited by cmayna - 10/30/14 at 9:38am
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