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Salmon smoking times

Discussion in 'Fish' started by buckeyesmoker, Jun 29, 2006.

  1. Jun 29, 2006 #1
    buckeyesmoker

    buckeyesmoker Newbie

    Belpre, OH
    Can anyone tell me about how long it will take to smoke 1-3/4 LB of salmon fillets? What I've read so far is that they should smoke at 225-240 until the meat reaches about 165 and is flaky. How long will that take? I'm trying to plan out the times so I have an organized smoke (doing some sausage and a brisket as well, also first time on them).

    As the wise King Salmon said, "smoke'em if ya got'em!"
     
  3. Jun 29, 2006 #2
    vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Danbury, Ct.
    buckey..

    Hello there...When I have done salmon..I have done it at 225*...and had a probe in the center of it monitoring the temp...shooting for 145*...but at around 130-135..I take a peek..and if the top of the salmon is turning white with the oils rising to the top..I usually pull it then....I would say that is around 1-1/2 hours....I don't like my fish over cooked and dryed out...so you'll have to have to make the call as to how you like it...when I pull it... it is always very moist inside....
    Good Luck..

    Later
    Richard
     
  4. Jun 29, 2006 #3
    buckeyesmoker

    buckeyesmoker Newbie

    Belpre, OH
    vulcan thanks for the reply.

    Now, does anyone have a good recipe for smoked salmon & dill spread? I found some on the Internet, but I'd like to try a recipe from this group first, if one's to be had!
     
  5. Jun 29, 2006 #4
    vulcan75001

    vulcan75001 Smoking Fanatic OTBS Member

    Danbury, Ct.
    buckeye...

    The seasoning I use on salmon is....leave the skin on...coat the fillet with evoo...then i use the McCormick Garlic Pepper Seasoning grinder...and then sprinkle dill weed on top also...it's not a dill spread...but it's dill weed...smoked with cherry wood...real nice flavor....and no I don't brine the fish first either..

    Enjoy

    Richard
     
  6. Jul 4, 2006 #5
    cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Monroe, La
    Hey Buckeye,

    Why don't you post the link to that dill spread that you have? My wife is ready for some Salmon :D . If anyone else posts one then we can choose. 8) .
     
  7. Jul 5, 2006 #6
    buckeyesmoker

    buckeyesmoker Newbie

    Belpre, OH
    Hey Cajun,
    I found several that looked good:
    Recipe-zaar Salmon, Dill, and Cream Cheese Spread
    Cooks.com Smoked Salmon Dip

    The one that came the closest to what I was looking for:
    All Recipes Smoked Salmon Spread

    So I combined it with some others and came up with this (which I haven't tried yet, but my virtual 'cook's taster' imagines it would be pretty good:
    2 (8 ounce) packages cream cheese, softened
    12 ounces smoked salmon, chopped
    3 dashes Worcestershire sauce
    3 drops hot pepper sauce
    2 tablespoons chopped green onion
    2 teaspoons fresh-squeezed lemon juice
    1 teaspoon prepared horseradish
    2 tablespoons minced fresh dill
    Salt and ground black pepper to taste

    In a medium bowl, stir cream cheese until it is no longer
    in a hard form. Add other ingredients and stir. Season to
    taste with salt and pepper; chill 'til flavors meld, about
    1 hour or preferably overnight.

    Can be served with crackers or small slices of bread. Delicious!
    (Dip can be covered and refrigerated for up to 2 days.)

    Now I'm looking for any improvements and suggestions!
     
  8. Jul 5, 2006 #7
    cajunsmoker

    cajunsmoker Master of the Pit OTBS Member

    Monroe, La
    Thanks, that looks good. Maybe a little more hot sauce and horseradish?
     
  9. Jul 7, 2006 #8
    buckeyesmoker

    buckeyesmoker Newbie

    Belpre, OH
    My thinking, too!! That recipe had just enough to flavor.

    The hot sauce I use is homemade by a friend, and he puts habanero in it. It's wicked stuff.

    Horseradish to me is like garlic, if I add it to something, I like to taste it.

    I'd probably go a little heavier on both.