Final Smoked Salmon with recipe, instructions, and Qview

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This will be my first time smoking any type of fish. I have purchased approximately 4 pounds of salmon and it is currently in your brine recipe.
What wood do you suggest I use? I have hickory pellets and I also have alder pellets, but I'm not sure which one to use. I figure either one would be good, but what type of flavor difference would there be? Any advice or preferences would be greatly appreciated.

Thanks,
Charles
First of all----HICKORY IS NOT TOO STRONG FOR FISH !!! especially on a Step by Step that uses Hickory & Loves it !!!!

However if I had both handy, I would use the Alder, but if I didn't have Alder I'd be perfectly happy with Hickory, as I was when I smoked this Salmon!!!

Bear
 
Alder it is!!! Thank you both for your input. I am new at this and will take any and all help.
Bearcarver, I have used several of your recipes and everyone of them have been a hit at my house and/or my work. I greatly appreciate all the work you have put into your step by steps.
Several people I work with are going to get smokers for Christmas because they like the food from your recipes I've made so well. I will post pictures of the salmon tomorrow.

Thanks again,

Charles
 
Alder it is!!! Thank you both for your input. I am new at this and will take any and all help.
Bearcarver, I have used several of your recipes and everyone of them have been a hit at my house and/or my work. I greatly appreciate all the work you have put into your step by steps.
Several people I work with are going to get smokers for Christmas because they like the food from your recipes I've made so well. I will post pictures of the salmon tomorrow.

Thanks again,

Charles
That's Great to hear!!

Thanks,

Bear
 
Nice Job, Charles!!
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Looks Mighty Tasty!!
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Bear
 
Just got a MES and have salmon fillets  to try out your recipe. Will let you know in a few days. Have you ever caned your salmon?
 
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Just got a MES and have salmon fillets  to try out your recipe. Will let you know in a few days. Have you ever caned your salmon?
Great, I'll be looking for it.

Don't let me miss it.

We have never canned anything-----Only Smoke & freeze.

Bear
 
[ATTACHMENT=1960]Salmonandcheese.jpeg (1,515k. jpg file)[/ATTACHMENT]Just took my salmon out of the smoker. Tastes great. This will be my go to for salmon. Only change I made was I cold smoked it with the cheese for 4 hours. Then turned up the heat to 200 to finish the salmon. Thanks Bear!
 
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Just took my salmon out of the smoker. Tastes great. This will be my go to for salmon. Only change I made was I cold smoked it with the cheese for 4 hours. Then turned up the heat to 200 to finish the salmon. Thanks Bear!
Sorry I missed this----Had computer problems.

That's Great !!!

I'm glad it worked good for you!!

Smoked Cheese goes Great with Smoked Salmon!!

Bear
 
So stoked to find this recipe. I have some fillets fillets defrosting as we speak that my cousin gave me from his recent Alaska trip. I'll be sure to post pictures when I'm done.

Question: After it's done, is vacuum packing and freezing required? Or is this if you just want to store it long term? How long will it keep just in the fridge before it goes bad?
 
Hey Joey805 

Smoked salmon is good in the coldest part of your fridge after smoking  for up to two weeks if sealed properly in a air tight cryovac bag. It does not hurt to freeze it for up to one year, Thaw it and it is just like you took it out of the smoker today
 
 
So stoked to find this recipe. I have some fillets fillets defrosting as we speak that my cousin gave me from his recent Alaska trip. I'll be sure to post pictures when I'm done.

Question: After it's done, is vacuum packing and freezing required? Or is this if you just want to store it long term? How long will it keep just in the fridge before it goes bad?
That's Great, Joey!!

You're going to love it !

And yes what Rolland said (above). I never had any in the fridge that long, because I only thaw a little at a time & it disappears in less than a week. I also have had some in the freezer for longer than a year in a vacuum sealed bag.  I wouldn't try it very long in a Ziplock bag, as I always used to get freezer burn with them.

And Thank You for the Point, Joey!!

Bear
 
Thanks for the info guys, I appreciate it.

I did the brine yesterday evening. I pulled the fish out after 5-6 hours depending on the size of the pieces, washed them with fresh water and then dried with a paper towel. They have been sitting on racks in the fridge for 8 hours now, but no pellicle yet. Did I do something wrong? Or just need to wait longer?

 
 
Thanks for the info guys, I appreciate it.

I did the brine yesterday evening. I pulled the fish out after 5-6 hours depending on the size of the pieces, washed them with fresh water and then dried with a paper towel. They have been sitting on racks in the fridge for 8 hours now, but no pellicle yet. Did I do something wrong? Or just need to wait longer?
Hi Joey,

I saw your PM first, and answered that with the following reply:

Most fridges won't do a complete pellicle on Salmon, because the humidity in the fridge isn't low enough.

When you're ready to smoke it, you can either put it in the smoker at about 130° without smoke until it has a pellicle----Maybe an hour or two.  Or put it in front of a fan for that same amount of time. Either of these methods should give you the dry, tacky feeling pellicle.

Then put the smoke on it, and follow my Step by Step.

Any more questions, just yell. I'll answer them as soon as I see them.

Bear
 
Did this recipe over the weekend and it came out great using Alderwood pellets with the AMNPS. I think I over judged the size of the pieces and left them in the brine a little too long because they were a bit saltier and dryer than I prefer, but still tasted amazing. Next time around, I will either use less salt in the brine or brine less time.

Added a honey glaze and some fresh ground black pepper to half the batch, was super yummy.

Thanks Bear for an awesome recipe. Can't wait to do it again!

 
 
Did this recipe over the weekend and it came out great using Alderwood pellets with the AMNPS. I think I over judged the size of the pieces and left them in the brine a little too long because they were a bit saltier and dryer than I prefer, but still tasted amazing. Next time around, I will either use less salt in the brine or brine less time.

Added a honey glaze and some fresh ground black pepper to half the batch, was super yummy.

Thanks Bear for an awesome recipe. Can't wait to do it again!
Thanks Joey!!

I'm glad you liked it.

Your pieces were short in length & thickness.

I would probably change the length of time, because the following made a big difference:

Leave the Salmon pieces submerged in this brine for 6 hours in fridge. Overnight was too long. 4 hours was not long enough.

On Edit due to further testing, I will change the lengths of time to keep pieces of fish in the above brine:

Pieces thicker than 1/2" should be in brine for 6 hours.

Pieces 1/2" thick or less should only be in brine for 4 hours.

If you did 4 hours, and they were salty---Try 2 hours.

Bear
 
Stick with only brimming for the six hours and be sure to rinse thoroughly. I put a fan on mine for two hours and patted dry before smoking.

The finished product was not salty at all.  

 hope that helps
 
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