First try at smoking Salmon

Discussion in 'Fish' started by steamaway, Dec 1, 2011.

  1. steamaway

    steamaway Smoke Blower

    Hello all,

    So many recipes to choose from it is nerve racking.[​IMG]   I think I have decided on using Dutch's Maple glaze. So if I understand correctly I do not need a brine? I will probably just take my thawed salmon filet and rinse well. Maybe let it dry for a couple hours at room temp. Then smoke using cherry and or apple wood? I have Cherry, apple, hickory and mesquite available to me. I will likely smoke at about 200 degrees until done. My filet is 1.75lbs. with the skin on, fresh caught Atlantic salmon.

    Any other suggestions / comments? I am trying to keep it simple for my first salmon smoke. Thanks so much in advance! I have read so much I feel like I know you guys! 
     
  2. chef jimmyj

    chef jimmyj Smoking Guru Staff Member Moderator Group Lead OTBS Member

    Your plan sounds good...EXCEPT...There is no need to have it out at room temp for a couple of hours!...Either let it rest a couple of hours in the refrigerator or 30 minutes with a fan, to form a good pellicle...Any other method is just a good way to grow Bacteria...JJ
     
    Last edited: Dec 2, 2011
  3. africanmeat

    africanmeat Master of the Pit OTBS Member

    JJ is right 
     
  4. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    I brine my salmon, but game for something different

    JJ is right, you have to allow the fillet to form the pellical

    I use Apple for fish and cheese

    200° may be a little high temp. for such a small fillet

    Your fish will be done way too fast, and you won't have much of a smokey flavor

    Smoke at 125° for an hour, and bump it up 25° every hour until it's done

    This way you get more smoke

    Todd
     
  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    As you said there are a ton of salmon recipes. We like ours with a kick, so we coat with EVOO & dust with cajun seasoning.

    The most important thing is don't overcook it or it will get dry.
     
  6. steamaway

    steamaway Smoke Blower

    Sounds great! Thanks guys. Todd I have to get with you on your AMNS and see which one is right for me, will email you soon. 
     
  7. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    I do not recommend leaving it out at all! refrigerate it and you will get the results, without the hospital bill
     

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