First Time Salmon

Discussion in 'Fish' started by navyfe, Jul 8, 2007.

  1. navyfe

    navyfe Fire Starter

    Well, gave it a try...and not to bad. Got a filet from Albertson's (Skin on), rubbed some lemon juice, salt, pepper, a little ginger, paprika, garlic powder and some dill on top.

    Smoked at about 210 degrees with a mixture of apple and cherry wood until internal temp was 145 degrees - just a little over 2 hours. Came right off the skin. Had a mustard sauce on the side.

    Nice and flakey....[​IMG]
     
  2. bbq bubba

    bbq bubba Master of the Pit OTBS Member

    sounds good [​IMG]
     
  3. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    Excellante'! Sounds like a winner! A suggestion for next time (just my 2 cts worth).....try brining it for 2 - 3 or so hrs before you smoke, let it dry to form a pellicle (it will dry and form a thin skin over the fish). Really adds something to it. Always brine and dry my salmon before its' smoke. Turns out moist and flaky.

    Again, good job! [​IMG]
     
  4. navyfe

    navyfe Fire Starter

    After the brine (BTW what do you use?) When letting it dry - at room temp on the counter or fridge?
     
  5. crewdawg52

    crewdawg52 Master of the Pit OTBS Member

    With the brine, I dont get too fancy. I usually use 1/2 gallon water, 1/3 cup kosher (that's all I use) salt, and 1/3 cup brown sugar. But you can add darn near anything you might think would be good.

    For drying, I pat it down with paper towels, then put it on a cake cooling rack. If I have the time, I keep it in the fridge. If not, I put in on the kitchen counter (with the cat outside) and put a small fan on it to help it form the pellicle faster.

    Hope this helps.
     
  6. navyfe

    navyfe Fire Starter

    Thanks. Will give it a try next go around.
     

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