Sockeye salmon filet.

[SmokinEdge]

Doing a 1.3# sockeye filet on the Yoder pellet. This is one of the rare instances I do use TQ. Mostly as a dry brine for a couple hours. Then rinse and juiced with lemon or lime and dusted with garlic powder and fresh cracked pepper and low slowed on the pellet grill. Here she is after pin bones are pulled.

 

[DougE]

I'm in ...... nothing like some smoked salmon!

 

[SmokinEdge]

Pulled the fish just shy of 130F for a rest. Fat was surfacing good that’s my que.

 

[DougE]

Looks delicious! Yeah, it is ready when you see that fat starting to come to the surface. Let it go much past that, and you have dried out fish.

 

[pc farmer]

That looks good. More info on the TQ? How much?

 

[DougE]

That looks good. More info on the TQ? How much?

He is too busy wolfing down smoked salmon to give full details at the moment, lol.

 

[civilsmoker]

Yum! That looks tasty!

 

[SmokinEdge]

The plate with pasta and my butter cream and white wine sauce with Parmesan and Romano cheese. Is delicious.

 

[SmokinEdge]

That looks good. More info on the TQ? How much?

I just apply the TQ like a rub. Mostly for salt but I do like the cure in there because there is more botulism showing up in fish these days. So I give the fish a nice seasoning of TQ as a dry brine, let that run until it dissolves, about 2-3 hours then rinse off, then pat dry and I juice with lemon then dust light with granulated garlic and then dust with fresh cracked black pepper. We like this a lot.

 

[smokin peachey]

Looks delicious!

 

[jcam222]

Looks great! I need to eat more salmon and fish overall. Bookmarked.

 

[flatbroke]

The plate with pasta and my butter cream and white wine sauce with Parmesan and Romano cheese. Is delicious.

View attachment 665400

Is that a Jap on the plate? How did it go with fish? Fish looks good by the way

 

[SmokinEdge]

Is that a Jap on the plate? How did it go with fish? Fish looks good by the way

Yes sir, the variety is called TAM jalapeño, they are pretty mild and big peppers. I eat some form of Chile most every day, it’s how I get my daily vitamin C