Smoked Salmon

TheSA · Joined: 07 Oct 2014 Posts: 7 Location: Lincoln, NE

I recently was in Alaska and caught some beautiful Coho salmon and thinking about smoking a couple filets on my WSM 22.5" smoker. Any idea, suggestions, tips on how to smoke it? I've never smoked any salmon before. Appreciate the feedback!!
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k.a.m. · Posted: Aug 12 2015 Post subject:

Look at this thread TheSA. Scroll down to Tony's recipe. Wink

http://www.thesmokering.com/forum/viewtopic.php?t=67527&start=0&postdays=0&postorder=asc&highlight=salmon
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Smokin Mike · Posted: Aug 12 2015 Post subject:

You'll want to smoke your salmon at a much cooler temperature than other meats. If you can keep it between 140° and 170° then you're in the rocking chair. Higher temperatures will result in fat globules forming at the meat surface which isn't exactly the best result, although eatable.

A lot of guys will brine their salmon and I'm sure they'll be in here shortly to tell you how to do that. I typically don't go through the brining and will simply let the salmon rest in the refrigerator, exposed to air, for a day or two to allow a pellicle to form. A simple EVOO, Kosher salt & pepper gets pretty darn good results. Another thing I do which wows the crowd is marinate the salmon in soy sauce for 1 to 2 hours prior to curing in the fridge. It really jazzes up the flavor. Obviously you wouldn't add any salt when using soy sauce. That's how I do it and I'm sure you'll be getting some other great ideas from some of the other members.
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Tony · Posted: Aug 12 2015 Post subject:

TheSA · Joined: 07 Oct 2014 Posts: 7 Location: Lincoln, NE

Thanks for the suggestions and pointing me to Tony's brine recipe. Looks delicious! I've done a little research and saw where some did a brown sugar and salt brine...has anybody tried that?
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suckaass · Posted: Aug 13 2015 Post subject:

I've been using this recipe for several years now with great results. Matter of fact, I just made some the other day.

The only thing I do different is that I cut the fillets into 3-4" long pieces, and I chop the garlic rather than press it.

Like Mike said, cook it at a lower temp. I try to keep it around 170.

http://salmonuniversity.com/archives/582
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roxy · Posted: Aug 13 2015 Post subject:

I have done several different ways of "smoked fish" as well as a good chunk of the Salmonidae family and I prefer, for the most part to first make Gravlox out of the fillets and then cold smoke that product.. This is a more European way of dealing with the Salmon.. I know there are a ton of folks that dig hot smoked salmon, I just aint one of em. A nice smoked whiskey Lox is worth the price. I worked at a resto that offered a Gravlox special during a regional resto promo, we did 40 lb of Lox and sold out in 3 days..! and that was a 2 oz app..

There are many ways to smoke fish.. But IMHO.. for the effort you expend you end up with the tastiest end result and considering how expensive smoked lox is compared to fresh fillets.. and it gives you the chance to play around.

Good luck and enjoy.!
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Tony · Posted: Aug 13 2015 Post subject:

TheSA...

The site Suckass recommended is a Great tutorial on brining and smoking Salmon fillets!

(http://salmonuniversity.com/archives/582)

Go to the site under "How To" and it will walk you through all the necessary steps regarding the proper procedure to brine and smoke Salmon. Wink

Looking forward to your follow up (and some requisite Pics!) Wink

Good Luck and...

Best Regards,

Tony Very Happy

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TheSA · Joined: 07 Oct 2014 Posts: 7 Location: Lincoln, NE

Y'all rock! I hope to get this done in the next week or two. I'll post some follow-up pics.
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BUGSnBBQ · Posted: Aug 14 2015 Post subject:

Y'all forgot something that TheSA needs to go with his Salmon -

Tony makes this Sicilian Olive Salad to go with it and is outstanding!!!. I still haven't made smoked Salmon, but I made the salad and it got rave reviews.

Reminds me of a joke -

Two guys were in the emergency room, getting bandaged up and they started talking.

"My wife is soooooo pissed at me. I blew up the kitchen"

"Oh no, what happened?"

"I was cooking last night and I mixed pasta with antipasta"
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jeepdad · Posted: Aug 16 2015 Post subject:

RollinontheRvr · Posted: Aug 16 2015 Post subject:

I am one for the brown sugar and kosher/sea salt dry brine. I simply mix up my ingredients then place a layer of fish skin side down in a non reactive pan and then cover with the sugar/salt mix. Next I add another layer of fish meat side down and so on. I let it sit in the fridge over night then pull it out, rinse it off and lay it out on wax paper to form a pellicle. I have even put a small fan on it to dry out the fish quicker. That works pretty too. You can always add pepper or whatever other spices you like. Allspice has always been favorite of mine to add. Good luck with your smoke. I love smoked Coho....GOOD STUFF!!!
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Rosco · BBQ Fan Joined: 29 Jul 2005 Posts: 184 Location: NW IN

Smoked salmon is one of my favorites, but like Roxy, the wife and I really go nuts for good gravlox. I'm going to try your way Roxy, and let you know how it goes! Have smoked a lot of salmon, Coho is my favorite. Usually don't bother to brine, might try it, but slow and low is the only way to go!
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