Nothing fancy here, just a quick smoke.
We were grocery shopping and pink salmon was on sale. I was going to get some but She Who Must Be Obeyed said she wanted the sockeye salmon. There is not doubt that sockeye is better salmon but it was also double the price. In addition to the fact that she must be obeyed, the missus is a beautiful woman who spoils me rotten. It is a good idea to treat her right. So, we got the sockeye.
By the time we got home I didn't have time to brine it or do anything else fancy. I put it on a piece of foil that I cut out to the shape of the fillet. I dried it with paper towel and rubbed a very light layer of oil on it. I gave it a good shake of Louisiana Grills Mesquite Rub.
I preheated the pellet smoker to 225 F with pitmaster pellets and put the fillet in the grill.
I smoked it to an internal temperature of 155 F.
We served it with steamed vegetables, fettucine and marinara sauce.
The Verdict
There are many different varieties of salmon. The cheapest are pink or chum salmon and farmed salmon. A good piece of wild sockeye is just so much better than the cheaper cuts. It has a fresh salmon taste and a great texture. The touch of smoke from the lower temperature and longer cooking was nice. The mesquite rub gave a nice salty smoke flavour that enhanced the smoke from the pellets.
I am finding that food cooked in the pellet smoker seems to moister than food I used to cook on the grill or in my prior smoker. I believe that is from the constant movement of hot air around the food.
This was a real treat but no less than She Who Must Be Obeyed deserved. Just don’t tell her how easy it was on the pellet smoker.
Disco
We were grocery shopping and pink salmon was on sale. I was going to get some but She Who Must Be Obeyed said she wanted the sockeye salmon. There is not doubt that sockeye is better salmon but it was also double the price. In addition to the fact that she must be obeyed, the missus is a beautiful woman who spoils me rotten. It is a good idea to treat her right. So, we got the sockeye.
By the time we got home I didn't have time to brine it or do anything else fancy. I put it on a piece of foil that I cut out to the shape of the fillet. I dried it with paper towel and rubbed a very light layer of oil on it. I gave it a good shake of Louisiana Grills Mesquite Rub.
I preheated the pellet smoker to 225 F with pitmaster pellets and put the fillet in the grill.
I smoked it to an internal temperature of 155 F.
We served it with steamed vegetables, fettucine and marinara sauce.
The Verdict
There are many different varieties of salmon. The cheapest are pink or chum salmon and farmed salmon. A good piece of wild sockeye is just so much better than the cheaper cuts. It has a fresh salmon taste and a great texture. The touch of smoke from the lower temperature and longer cooking was nice. The mesquite rub gave a nice salty smoke flavour that enhanced the smoke from the pellets.
I am finding that food cooked in the pellet smoker seems to moister than food I used to cook on the grill or in my prior smoker. I believe that is from the constant movement of hot air around the food.
This was a real treat but no less than She Who Must Be Obeyed deserved. Just don’t tell her how easy it was on the pellet smoker.
Disco
