Smoked Salmon in the Islands...

Discussion in 'Fish' started by old poi dog, May 25, 2009.

  1. old poi dog

    old poi dog Master of the Pit OTBS Member

    After inspiration from both Smokingd and ISUTroutbum I decided to smoke some Salmon today. Last night the Salmon steaks sat in a solution of 2 parts water, 1 part soy sauce, and 1 part brown sugar, and grated ginger. After washing off the excess brine and letting it sit at room temp. for 45 minutes, into the smoker they went. I had them smoking for 2 hours at 180 degrees, and the last hour I upped the smoking temp to 225 degrees.
    Here's a picture of the steaks sitting out prior to smoking:

    Here's the finished product:

    It was hot and humid on Maui today, so we let the salmon cool down and waited for the sun to go down. This evening's Dinner consisted of Smoked Salmon and Poi with a side dish of Lomi Salmon (chilled shredded salted salmon with diced tomatos and Maui Onion).
     
  2. fire it up

    fire it up Smoking Guru OTBS Member

    Those look great Old poi dog, nice coloring.
    Hadn't heard of Lomi salmon but it sounds like it would be a nice refreshing dish.
    Any pics of that by any chance?
     
  3. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Great job on the salmon, one of my top favorites. Thanks for sharing.
     
  4. bassman

    bassman Master of the Pit OTBS Member SMF Premier Member

    Great looking salmon. Thanks for sharing the pics.
     
  5. cajunsmoke13

    cajunsmoke13 Master of the Pit OTBS Member

    Nice job Dog. Salmon looks great.
     
  6. voldaddy

    voldaddy Meat Mopper

    Looks great, but I'm a skeptic. I think you need to fly me to Hawaii to sample it for myself. I'll report back to the forum on my findings. [​IMG]
     
  7. rivet

    rivet Master of the Pit OTBS Member

    That's beautiful Dog, nice smoke. Sounds like a great dinner!
     

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