Hot Smoked Salmon!

[BKING!]

Hot smoked two 1 pound salmon filets on the Mak 1 star at 275 deg. Took it to 140-145 deg internal.

The filet was seasoned with Zatarans blackened seasoning and I topped mine off with hot sauce.

It was smoked with apple pellets. It had a mild smoky flavor that just put the salmon over the top!

Thanks for looking!

 

[yankee2bbq]

Looks good!
Great job!

 

[motocrash]

Tasty looking.I think you have the same china as foamheart !

 

[BKING!]

Tasty looking.I think you have the same china as foamheart !

I brought out the nice paper plates for this occasion!

 

[SonnyE]

Sure looks great to me!
Love me some smoked Salmon!

Here's one thing to really put you up town with that dinner.
Better than a Bow Tie!

 

[BKING!]

Sure looks great to me!
Love me some smoked Salmon!

Here's one thing to really put you up town with that dinner.
Better than a Bow Tie!

I don’t know... seems a bit much.

 

[SonnyE]

I don’t know... seems a bit much.

I know. But you could use them for the pictures, then put them away.
We use Plastic Silverware so we can toss them at family gatherings.

 

[West coast island smoker]

Looks good , I just finished my first round of hot smoke in my new smoker that I built , I will post a couple pictures of the smoker and my fish that I was about to put into smoker . Picture was after brining and was air drying. I will post the final product shortly. Please feel free to comment. I started with a temp of 145 and ran it for 20 hrs at 132 - 135 .

 

[daveomak]

Beautiful fish.... Perfectly cooked....
20 hours at 135 ish should return some awesome fish.... That's how I cook mine.. I don't let them get over 130...
.....

..... waiting for tomorrows pictures so I can ...

 

[West coast island smoker]

Thanks, yes the fish turned out awesome, had a few pieces with a couple friends and they said it's the best I've done yet. I have being smoking fish probably for 25 years now but in other smokers, this one from the new one I built and it appears that all my work may have paid off . Kind of nice to have something work as planned. Here is a picture of the final product, with a few pieces missing of course . Appreciate your comments and look forward to more successful smokes. I just pulled four more fish from the freezer and will do a second run of cold in the next few days. Enjoy !!

 

[gmc2003]

Salmon looks really good BKing. Nicely done.

Point for sure
Chris

 

[West coast island smoker]

Salmon looks really good BKing. Nicely done.

Point for sure
Chris

Where I live we don't call them king salmon as you guys do but yes there where a couple fish there that where over 20 lbs when caught a couple in the high teens. We call these chinook salmon springs salmon. Caught these at the south end of Vancouver island British Columbia Canada, about 20 min from where I live by boat. Thanks for your comment they did turn out quite well, taste wise and in appearance. Cheers

 

[crazymoon]

BK, Nice job on the salmon,I'd love a plate of that!

 

[SonnyE]

Every time I see your Smoke House, WCIS, I go into a drooling fit.
I remember when you first shown it.
Perfection!

 

[SmokinAl]

That salmon looks just like I like it!
You cooked it perfectly!!
Al

 

[Bearcarver]

Hot smoked two 1 pound salmon filets on the Mak 1 star at 275 deg. Took it to 140-145 deg internal.

The filet was seasoned with Zatarans blackened seasoning and I topped mine off with hot sauce.

It was smoked with apple pellets. It had a mild smoky flavor that just put the salmon over the top!

Thanks for looking!

Looks Great, BKING !!
Nice Job!
Like.

Bear