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Salmon Questions

post #1 of 11
Thread Starter 

I got some salmon at the store today and thought bout smoking to go with some steaks. I notice I might be in trouble since I don't have a brine ready to go for them? I noticed that every one seems to brine them over night then let them dry during the next day. Not enough time for that as you may guess. Do I need to brine or can I just throw them on with some rub and smoke them? Thanks for ay help!

post #2 of 11

Yes you can. There seems to be a hundred ways to smoke salmon. I don't brine or dry, and I don't use sugar. So go for it!

post #3 of 11

Hi Duffman

 

Here are some links that may help. I have used both we and dry brine and I prefer the dry brine.

 

http://www.smokingmeatforums.com/t/171886/comparison-of-salmon-curing-methods

http://www.smokingmeatforums.com/t/140785/smoked-fish-fillets-salmon-cod-and-haddock-q-view

 

The one I prefer leaves the fish as a lightly smoked salmon fillet. They are great to freeze and always taste good.

 

If you are looking to do a more traditional smoked salmon then let me know.

 

Don't forget to post photos Thumbs Up

 

Wade

post #4 of 11

If you are attempting to do this today, I'd say just grill the Salmon on say some cedar plank, etc.  Otherwise if you really want to smoke some you could do a dry brine for say 2-3 hours and then do a hot smoke so it can be  done in an hour or two.  It might be more of an entrée as compared to a smoked Salmon snack.

 

So many choices................

post #5 of 11
Quote:
Originally Posted by DUFFMAN View Post

I got some salmon at the store today and thought bout smoking to go with some steaks. I notice I might be in trouble since I don't have a brine ready to go for them? I noticed that every one seems to brine them over night then let them dry during the next day. Not enough time for that as you may guess. Do I need to brine or can I just throw them on with some rub and smoke them? Thanks for ay help!

I marinade my salmon for about 4 hours in the following and I absolutely love the way it comes out and flavor
1/3 cup of brown sugar, water, and soy sauce. I add a tablespoon of garlic and onion granules whisk and pour over the salmon in a zip lock bag. Fridge and let it rest. Before putting on the smoker I take paper toweling and pat any extra moisture off the outside of the fillet. Have family that's not huge into salmon and they love it. Takes about 2 hours on the smoker at 225
post #6 of 11
It all sounds yummyfull
post #7 of 11
Thread Starter 
Quote:
Originally Posted by smokinadam View Post


I marinade my salmon for about 4 hours in the following and I absolutely love the way it comes out and flavor
1/3 cup of brown sugar, water, and soy sauce. I add a tablespoon of garlic and onion granules whisk and pour over the salmon in a zip lock bag. Fridge and let it rest. Before putting on the smoker I take paper toweling and pat any extra moisture off the outside of the fillet. Have family that's not huge into salmon and they love it. Takes about 2 hours on the smoker at 225

I tried this with some salmon I grilled yesterday. My wife loved it. She said she is going to make me make that again. Thanks!

thumb1.gif

 

Now I need to find an open weekend to try it on the smoker.

post #8 of 11
Quote:
Originally Posted by DUFFMAN View Post

I tried this with some salmon I grilled yesterday. My wife loved it. She said she is going to make me make that again. Thanks!
thumb1.gif

Now I need to find an open weekend to try it on the smoker.
I am glad this worked for ya Duffman! She may even enjoy the smoker kind better but hey atleast she's got a liking for it! grilling_smilie.gif
post #9 of 11
I like hickory for it because it takes away from the sweet some but apple would be good! Maple made it sweeter.
post #10 of 11

Thanks for the recipe!

post #11 of 11
Quote:
Originally Posted by Traeger RN View Post

Thanks for the recipe!
not sure if it was mine but glad you found a recipe you liked!
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