Smoked Salmon

[Charcoal Chump]

Smoked some salmon for the first time this weekend at my brothers request. I'm not a big fan of fish but I tasted some and it was good. I will definitely be doing some for myself soon.
Forgot to take a photo of it on my UDS or before I took the first bite. I used the brown sugar and salt dry brine overnight then used some sugar maple wood chunks for smoke.

 

[Bearcarver]

Looks Real Nice, Chump!!
I never tried Dry Brining Salmon.
I Dry Cure my Bacons, but I always Wet Brine my Salmon.
Gotta try it one of these days!
Like.

Bear

 

[TomKnollRFV]

Nice! I just found out there is a good fish market about an hour or so from me....this goes on the list too!

 

[midderchaw]

I did some smoked salmon this weekend too, also using the dry brine with brown sugar and salt. I gotta say it is my new favorite way to eat salmon! Ended up glazing it with a mixture of honey, soy sauce, fresh crushed garlic, and fresh cracked pepper for the last hour of the cook. There is no fish left.

 

[SmokinAl]

Looks real good!
Nice work!
Al

 

[gmc2003]

Salmon looks terrific, nice job.

Point for sure.

Chris

 

[daricksta]

Looks really good! I'm a big believer in dry brining salmon, although I've only done it twice.

 

[Charcoal Chump]

Thanks guys, I'm having a great time with my smoker, wish I had found this years ago.

 

[Braz]

Smoked salmon is one of life's delicacies, especially for those who live in the landlocked midwest.

 

[daricksta]

@Bearcarver

Why do you prefer a wet brine with salmon instead of a dry brine? I just dry brined salmon for turning it into smoked salmon candy because that was Jeff Phillips's recipe direction. The reason I like it is because it's simpler to make up than a wet brine, in my opinion.

Rick

 

[browneyesvictim]

Agreed! Dry brine is far more effective that a wet brine on fish in my opinion. There is just no need. A plain and simple 4:1 ratio sugar/salt and nothing else. It draws all the liquid out of the fish it needs and looks like a "wet" brine anyway. I don't rinse after and do not glaze either. Its just that simple.

 

[Bearcarver]

@Bearcarver

Why do you prefer a wet brine with salmon instead of a dry brine? I just dry brined salmon for turning it into smoked salmon candy because that was Jeff Phillips's recipe direction. The reason I like it is because it's simpler to make up than a wet brine, in my opinion.

Rick

I had Great results, and found it easy & more controlled than burying it in the ingredients.
I hate to switch from a Winner, and the hundreds who have tried mine have loved it.
It's one of my most Complimented Step by Steps.
Link:
Smoked Salmon


Bear

 

[daricksta]

Bear, I'll look at your smoked salmon step by step when I buy another salmon filet in a couple of weeks. I want to do a straight smoked job, no candy. Fresh Copper River Sockeye Salmon is plentiful now and it's the only time of year I buy salmon. Frozen/thawed just doesn't taste the same.

 

[Bearcarver]

Bear, I'll look at your smoked salmon step by step when I buy another salmon filet in a couple of weeks. I want to do a straight smoked job, no candy. Fresh Copper River Sockeye Salmon is plentiful now and it's the only time of year I buy salmon. Frozen/thawed just doesn't taste the same.

I think you guys out there have better sources for Salmon than we do!!!
Use whatever works best for you.

Bear