Discuss different Salmon cook methods.

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

viper

Smoke Blower
Original poster
Dec 6, 2010
122
10
A little off the cuff today but wife bought a fillet of Salmon so I whipped up a quick brine with salt, water, brown sugar, garlic, onion, and apple juice.  It will probably only get brined for 3-4 hrs.  Have to eat the stuff tonight I think so I was thinking of smoking for an hour on low heat, then moving to the grill to get em done. 

Curious if there is a thread floating around about the different common cook methods, temps, internal temps, times, results, etc?  Seems like a LOT of people cold smoke Salmon for 10-14hrs but I would be concerned with it drying out?  How does the flavor differ from grilling?  Does the cold smoke remove most of the fishy taste?  Wife is not a fan of fish in general.  Winning her over will be a huge win in my book.  HOwever, I ain't gots the time to go all in today. 

Am I comparing fish too much to chicken?
 
If you are going to cook it for a dinner meal you have to make sure you don't overcook it. There is only a couple of minutes time between tender & juicy & dry & overcooked. If you put a probe in it the perfect temp would be 140 degrees. If you look in my signature line there is a salmon thread that you can look at.
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky