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Getting it done with salmon

Discussion in 'Fish' started by hunter rose, Mar 7, 2018.

  1. hunter rose

    hunter rose Fire Starter

    Made a new salmon rub that came through with lots of flavor... just 2 hours of dry brining and this had tons of flavor and moisture. After the dry brine and rub, cooked at a lower temp for a short time then 250 until IT 135 - 140ish until the white pellicle begins forming. Garlic butter drizzle toward the end of the cook.

    Closeup Salmon 3-3-2018.jpg Salmon 3-3-2018.jpg
  2. ghostguy6

    ghostguy6 Smoke Blower

    Looks good! Damn your making me hungry
    hunter rose likes this.
  3. gmc2003

    gmc2003 Master of the Pit

    Looks really good from here.

    hunter rose likes this.
  4. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    I'm digging a hole under your fence.
    hunter rose likes this.
  5. Damn @hunter rose is going to lose weight eating like that.

    Very nice!! I need to lose some weight too..haha.
    hunter rose likes this.
  6. hunter rose

    hunter rose Fire Starter

    I've been eating like this for a year... keto - Salmon, briskets, ribs, etc. at least once a week and have lost 118 pounds. Smoking is great!
    73saint likes this.
  7. jp61

    jp61 Master of the Pit ★ Lifetime Premier ★

    Looks delicious!
    hunter rose likes this.
  8. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    hunter rose, what species of Salmon was that? Looks fantastic. Was the skin left on?
  9. hunter rose

    hunter rose Fire Starter

    Hmm... @cmayna - That would be the skinless Costco species. Not a rare species, but absolutely delicious at $7.99 per pound.
    weev likes this.
  10. SmokinAl

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

    Fantastic looking salmon!
    It's a big favorite around here!
    Congrats on making the carousel!
    hunter rose likes this.
  11. one eyed jack

    one eyed jack Master of the Pit

    Your salmon looks fantastic HR. Congratulations on the weight loss.
    hunter rose likes this.
  12. hunter rose

    hunter rose Fire Starter

    Thanks! Didn't know I made the cut...
  13. hunter rose

    hunter rose Fire Starter

    That is awesome! Thanks Al... I kept a screen shot (very excited).
  14. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    The fish looks absolutely delicious... Are you up for sharing your preparation ???
    hunter rose likes this.
  15. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    Those lemon slices !! The perfect topper for such a dish.
    hunter rose likes this.
  16. hunter rose

    hunter rose Fire Starter

    Absolutely... I dry brined the fish on both sides (skinless) with the my own blended rub for 2 hours. You really don't want any more than 2 hours on the dry brine as the fish will absorb everything very quickly. I cook for about 45 minutes at 190 (pellet smoker). It is at the low temp because my pellet smoker produces the most smoke at that temp. Another 45 minutes or so at 250 or until it hits IT of 135 - 140ish... or until the white pellicle begins to form on the fish. Thinner fish cuts will be more difficult to probe, but the white pellicle consistent. The last 15 minutes of the cook I drizzled a garlic butter over the top. The granulated garlic is what you see in the photos, the small white dots. I served both carnivores and vegetarians that eat fish... all raved about the meal. Thank you for asking.
    mooski357 and 73saint like this.
  17. ab canuck

    ab canuck Master of the Pit SMF Premier Member

    Great looking salmon, And congrats on the carousel ride as well as the tremendous weight loss. Good for you, Any chance on sharing your rub blend. Salmon is a popular fish for us that we never eat enough of.
    hunter rose likes this.
  18. daveomak

    daveomak Smoking Guru OTBS Member SMF Premier Member

    I was curious about "my own blended rub" recipe....
    hunter rose likes this.
  19. hunter rose

    hunter rose Fire Starter

    I can't share the rub as of yet because we are in the process of setting up rub/sauces business with a co-packer. A salmon rub will be part of the lineup. I can tell you it is sweet and salty, but has some savory spices as well and a hint of paprika for color. Stay tuned.
  20. 73saint

    73saint Smoking Fanatic SMF Premier Member

    Man what a great looking piece of Salmon!!
    hunter rose likes this.

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