Normally we broil our salmon but today I tried smoking it for the first time. My wife and I were blown away on how different the flavor was as compared to broiled. We will definitely smoke more salmon in the future.
We "went fishing" at Sam's and got a nice steelhead trout salmon with skin on. It was about 2.2 pounds and was almost $20. I seasoned it up about an hour before putting it in the smoker with our favorite salmon seasoning (that we also love on pork loin).
I folded the thin parts under the main part of the salmon to help it cook more evenly.
Since it was going to be a short smoke, we decided on mesquite and lit my AMNPS from both ends.
Plopped it all in the pre-heated to 225F MES40.
Even though the AMNPS was lit at both ends, I still had TBS (thin blue smoke)
1 hour and 45 minutes later, it was at 145F. Done and delicious.
The smoke flavor was very nice and the dry rub seasoning still came through.
We "went fishing" at Sam's and got a nice steelhead trout salmon with skin on. It was about 2.2 pounds and was almost $20. I seasoned it up about an hour before putting it in the smoker with our favorite salmon seasoning (that we also love on pork loin).
I folded the thin parts under the main part of the salmon to help it cook more evenly.
Since it was going to be a short smoke, we decided on mesquite and lit my AMNPS from both ends.
Plopped it all in the pre-heated to 225F MES40.
Even though the AMNPS was lit at both ends, I still had TBS (thin blue smoke)
1 hour and 45 minutes later, it was at 145F. Done and delicious.
The smoke flavor was very nice and the dry rub seasoning still came through.
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