Smoked Salmon

Discussion in 'Fish' started by dutch, Nov 14, 2005.

  1. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Today I was planning on doing my Mahogany Pork Loin but the Bride decided that since Walmart had their salmon on sale we would have salmon for supper. So I ended up doing three fillets.

    On the the first fillet, I used some Hi Mountain Salmon seasoning that I received as a sample from my last Hi Mountain order. It tastes like lemon pepper with dill added to the mix-not too bad but I should have made some kind of a mop to go with it as it ended up just a tad try.

    The last two fillets I sprinkled with a rub of 1/2 cup turbinado sugar, 1/4 cup kosher salt and 1/8 cup of fresh ground pepper. Everything was dumped into a plastic zip top bag and thoroughly mixed. The rub was then sprinkled liberally over the salmon. The mop I used for this salmon was 1/2 pure maple syrup, 1/4 cup low sodium soy sauce and 1/4 cup butter. I put the mop ingredients in a microwave proof bowl and microwaved everything for two minutes. The mop was then poured into a clean spray bottle and the salmon with the turbinado rub was sprayed every 40-45 minutes.

    The GOSM was set to 240 degrees and the salmon was pulled when the internal temp. was 165 degrees and the salmon flaked with a fork. All three salmon fillets where smoked over hickory chunks.
     
  2. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    So Earl, how was the end result? Tastee?

    1/4 cup Kosher Salt sounds a little high for 3 fillets, maybe it's just me. I also do the Maple Syrup, Soy and Butter with Salmon..........good stuff, but Man does it gunk up my vaporizer panels on my Stainless Grill!!! I haven't done Salmon on my Smoker, yet. I need to break down and get a smaller gas Smoker for stuff like that and weekends I don't feel like breakin' out Ol' Backdraft.

    Jeff
     
  3. dutch

    dutch Smoking Guru Staff Member Administrator Group Lead OTBS Member SMF Premier Member

    Jeff, I only used about a 1/4 cup of rub on two fillets. I have the rest of the rub in a 6 oz shaker bottle. I was going to do equal part salt and sugar but thought better of it and reduced the salt by half. The salt that I use is kosher salt (long flat grains) so I don't think that there is near the salt by weight than if I used regular table salt. One of these days while I'm off, I'll have to break out the electronic scale and weight a 1/4 cup of each and see what the difference is.

    This post is updated on 11/16/05.

    Equipment used for measuring:
    1/4 cup plastic measuring cup
    electronic scale
    6 in. metal pastry scrapper

    Mediums measured:
    Kosher salt and regular table salt

    Method of measuring:
    Measuring cup was over filled with salt and was scrapped level using the pastry scrapper. The measuring cup was then emptied into the center of the scale tray.

    Results:
    1/4 cup of Kosher salt weighs 2 1/4 ounces.
    1/4 cup of table salt weighs 2 7/8 ounces.
     
  4. soflaquer

    soflaquer Smoking Fanatic OTBS Member

    I, too, use Kosher Salt with ALL my rubs. I prefer it over Sea or Table Salt.

    Jeff
     

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