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Sunday PM Salmon

post #1 of 7
Thread Starter 
I haven't posted anything in awhile. Sockeye salmon, brined for an hour or so. Olive oil, lavander, pepper, rosemary, a bit of brown sugar. I'll smoke it about 2+ hours at 190 in my MES 30...
Here is the "before"
post #2 of 7

Very interesting.  Have you done this recipe before?   Do you let it form a pellicle before going into the smoker?  What wood flavor are you using?  

 

Have fun.

post #3 of 7
Thread Starter 

Sorry not to reply sooner Cmayna.   I'm not sure how to form a pellicle.  I rub the fish top and bottom with olive oil before putting the rub on.

I have found that simpler is better with smoking fish.  I always use a bit of black pepper, and this one with rosemary and lavender came out really nicely. 

 

I'd be interested in hearing about your methods.

 

Adam

post #4 of 7
Salmon really needs no additional oil added.

Forming the pellicle happens after you brine your fish, rinse it, then air dry it prior to smoking. The air drying forms a sticky surface over the fish. Then you season and smoke.
post #5 of 7

Nice Fish

 

Gary

post #6 of 7
Quote:
Originally Posted by dirtsailor2003 View Post

Salmon really needs no additional oil added.

Forming the pellicle happens after you brine your fish, rinse it, then air dry it prior to smoking. The air drying forms a sticky surface over the fish. Then you season and smoke.


Yup Yup, Just as he says.

post #7 of 7

Well?? How did it turn out??

DS
 

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