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Salmon w/Q-view

post #1 of 15
Thread Starter 
Hi All,

I smoked some silver (aka, coho) salmon today. I've worked on and off since college as a fly-fishing guide in the Bristol Bay region of Alaska , so I've got plenty in my freezer. :) Anywho, my aunt and uncle are coming over tonight and they really like salmon, so last night at about 10:30 I decided to pull some out of the freezer and brine them (I know some people don't like to brine 'em). Here is the recipe:

1/2 gallon of water
1/2 cup kosher salt
1/2 cup of Mushroom soy sauce (its salty sweet and THICK)
1/2 cup brown sugar
1 tbs black pepper
1 tbs fresh chopped ginger
1 cinnamon stick (I know, bizarre)
2 bay leaves

I left them in the brine overnight. Here it is:

When I took them out of the brine and dryed them off this morning they looked like this (I'm a moron and deleted a picture of the whole tray full of fish, so this is gonna have to do . . . sorry):

Then I let them sit out for about an hour to dry, and then smoked with straight cherry at 150 for 4 hours (they were up to about 105 degrees at this point):

At this point I increased the temp to 170 for an hour, then up to 250 for an hour and they were done (pulled 'em off the smoker at 150 degrees).

I brought them in the house and covered w/foil for about 1/2 hour. Here they are 'completely' done:

Taste really good - salty, and a very nice, delicate smoke flavor b/c of the cherry. Maybe a hair too much ginger (next time I'll cut it in 1/2), but overall I'm pleased.

Thanks for lookin'!!

post #2 of 15
Excellent! Nice salmon and view. Now you've made my wife and I want to go to Alaska!PDT_Armataz_01_22.gif
post #3 of 15
Yumm. Looks fantastic

With any left over salmon make a smoked fish spread
post #4 of 15
Looks delicious. We love smoked salmon. smile.gif
post #5 of 15
Looks absolutely great! I love salmon any way it's cooked (or not)!
post #6 of 15
awesome looking salmon... brining is good for smoking as you know already...i am all for it.. i just dry brine mine but have many times wet brined it.. thats how i started in the world of smoking and Q'ing...all started with a salmon i caught
post #7 of 15
Tasty looking Q view.....There's something satisfying about catching your own food and preparing it well through a time honored technique.
post #8 of 15
Salmon looks great. Nice job
post #9 of 15
Thread Starter 
Thanks everyone! I appreciate the kind comments!

post #10 of 15
Good job there TroutBum, they look fantastic. Will for sure keep your marinade recipe and give it a try.
post #11 of 15
That is right. Nice change up!
post #12 of 15
Nice smoke there.
post #13 of 15
Thread Starter 
Thanks again everyone.

The brine turned out well. However, next time I think I would brine it for 2-3 hours. I'd save the overnight brine for a whole fish. I think it broke the connective tissue down a hair to much for my taste.

post #14 of 15
That sure looks good. Wild Copper River Salmon is now in season up here in Seattle. If you haven't had the chance to try it, you should. I don't know how far out of the Pacific Northwest it goes but I got a few pounds at Costco last weekend and it was delicious.
post #15 of 15
Thanks, my wife's been asking about doing some fish this weekend - maybe I'll give salmon a try.

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