Well, since I started smokin meats I have had salmon on my list ( mrs.t-bone loves salmon ) ...I personally can take it or leave it,however....
yesterday I brought home 4 # of farmed atlantic salmon fillets ....I dry brined them for 7 hours overnight ( brine recipe below ) .....
this morning I washed off the brine gently...and lightly sprinkled with black pepper and dried them for 3 1/2 hours at room temp approx 70 * in front of a small fan....
I then placed them in my MES @ 200* with hickory ( my favorite ) and probed them...
I let them smoke for 2 hrs...and pulled them with an internal temp of 168 *...
1 hr in I glazed the 2 fillets on the right with a maple glaze I made up ( recipe below ) and glazed again at 1 1/2 hrs in....
the result IMHO....is a very delicious smoked salmon,not over sweat, very nice and tasty....here is the dry brine and glaze recipes I made up and used
T-bones dry brine recipe for salmon ;
2 cups darkbrown sugar
1/2 cup seasalt
6 tsp minced garlic....
mix well then coat heavly on both sides of fillets....place fillets flesh to flesh if doing more than one.....also I used the above recipe on 4 # of fillets and could have done more so ajust as needed, for the glaze....
T-bones maple glaze for salmon ;
2/3 cup pure maple syrup
1/3 cup jack daniels whiskey
1 tb darkbrown sugar
1 tb cider vinegar
2 tb butter
2 tsp cornstarch
1/8 th tsp black pepper
1/8 th tsp dry mustard.......
whisk all together and simmer over low to med heat until thickened and some of the alchol is burned off....heres some pics of mine ....yummmy !!picture on the left is going into the smoker with a 10 # meatloaf and 2 racks of babybacks and the right picture is the finished product, the maple glazed fillets are on the right .
yesterday I brought home 4 # of farmed atlantic salmon fillets ....I dry brined them for 7 hours overnight ( brine recipe below ) .....
this morning I washed off the brine gently...and lightly sprinkled with black pepper and dried them for 3 1/2 hours at room temp approx 70 * in front of a small fan....
I then placed them in my MES @ 200* with hickory ( my favorite ) and probed them...
I let them smoke for 2 hrs...and pulled them with an internal temp of 168 *...
1 hr in I glazed the 2 fillets on the right with a maple glaze I made up ( recipe below ) and glazed again at 1 1/2 hrs in....
the result IMHO....is a very delicious smoked salmon,not over sweat, very nice and tasty....here is the dry brine and glaze recipes I made up and used
T-bones dry brine recipe for salmon ;
2 cups darkbrown sugar
1/2 cup seasalt
6 tsp minced garlic....
mix well then coat heavly on both sides of fillets....place fillets flesh to flesh if doing more than one.....also I used the above recipe on 4 # of fillets and could have done more so ajust as needed, for the glaze....
T-bones maple glaze for salmon ;
2/3 cup pure maple syrup
1/3 cup jack daniels whiskey
1 tb darkbrown sugar
1 tb cider vinegar
2 tb butter
2 tsp cornstarch
1/8 th tsp black pepper
1/8 th tsp dry mustard.......
whisk all together and simmer over low to med heat until thickened and some of the alchol is burned off....heres some pics of mine ....yummmy !!picture on the left is going into the smoker with a 10 # meatloaf and 2 racks of babybacks and the right picture is the finished product, the maple glazed fillets are on the right .
