Smoke Salmon - Turned out fantastic!!!

Brutalgrandpa · BBQ Fan Joined: 27 Dec 2007 Posts: 140

I smoked it using applewood.

I picked up 3.5 lbs of fresh salmon from Wholefoods.

1 cup light brown sugar, packed
1 cup non-iodized table salt
3 tablespoons granulated garlic
3 tablespoons granulated onion
1 tablespoon dried dill weed
1 tablespoon dried savory
2 teaspoons dried tarragon

Place the salmon flesh-side up on a non-reactive platter or in a glass baking dish. Pour all of the rub over the salmon and spread it evenly over the surface, about 1/4" thick. Move the salmon into the refrigerator for 2-3 hours. This fillet was refrigerated for three hours.

Next, rinse the fillet thoroughly under cold running water to remove all the salt and sugar. Pat all surfaces dry with paper towels. You'll notice that the fillet now has a more intense color.

Place the fillet flesh-side up on a clean platter or sheet pan and let it dry until tacky, about 30 minutes. This tackiness is known as "pellicle". It is the result of water-soluble proteins drawn to the surface of the fish by the rub that dry to create a sticky layer. This layer prevents moisture loss and attracts and holds smoke particles during cooking.

You can dry the fish in the refrigerator, or on the kitchen counter in front of an electric fan

1/4 cup light brown sugar, packed
1 tablespoon granulated garlic
1 tablespoon granulated onion
1 teaspoon dried savory
1 teaspoon dried tarragon
Mix all ingredients thoroughly.

Fold a piece of heavy duty aluminum foil in half to make a sling slightly larger than the salmon fillet. Spray the foil with non-stick cooking spray and place the salmon flesh-side up on the foil.

Sprinkle on the finishing rub on all surfaces except the skin side. This rub is sweet, so adjust the amount used according to your taste. The Cardogs suggest applying twice the amount you would if you were applying heavy salt and pepper to meat.

The final product:

reptileink · Posted: May 04 2009 Post subject:

wow, looks great....I love salmon!
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whitey · Posted: May 05 2009 Post subject:

Nice Job on the fish.. Was it Alantic Salmon (Looks Like It) We did 2 Sockeye salmon Sunday for a small snack Shocked

It is a great eating fish,my favorite.. Try this on a small salmon its is:1 Cup of Salt add to 1 gallon of water let the fish sit in the brine for 2-3 hours,lightly very lightly rinse air dry till it glazes on put in till it gets to the doneness You like ..Real simple and very good.. Nice job again on the fish
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Canadian Bacon · Posted: May 05 2009 Post subject:

Very nice looking Salmon Brutalgrandpa,how long and what temp did you cook the Salmon at.
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smokemymeat · Newbie Joined: 27 Apr 2009 Posts: 34 Location: Laurel, Md

nice harris! looks good to me! how the hell r u losing weight eating like that? Rolling Eyes

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Forkin Pork · Posted: May 05 2009 Post subject:

Tasty lookin salmon.........I'm going to try that recipe for sure. Thanks!
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k.a.m. · Posted: May 05 2009 Post subject:

Brutalgrandpa, awesome job on the Salmon Very Happy

and what a fine looking plate with the green beans, corn, and noodles. Nicely done my man Smile

JamesB · Posted: May 05 2009 Post subject:

Yep that is the Recipe from Jim Minion's CarDog's BBQ Team. It's a favorite around here! Have not found a recipe that we like better.
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Fatrat · Posted: May 05 2009 Post subject:

Great looking piece of fish. the cure and rub sound absolutely great. Gonna have to run down some salmon and give it a whirl.

Ray
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polock · Posted: May 05 2009 Post subject:

man i gotta get me some salmon it has been too long
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Mrs. K.A.M. · Posted: May 05 2009 Post subject:

OMG

Your salmon looks beautiful. I bet with all that goodness you seasoned it with, that it was absolutely delicious Very Happy

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Skidder · BBQ Super Pro Joined: 10 Feb 2008 Posts: 1720

How long did you smoke it for? And what did you smoke it on? Nice work.

Brutalgrandpa · BBQ Fan Joined: 27 Dec 2007 Posts: 140

Allen, the weight is staying off...don't ask how. Still 40 lbs down.

Thanks everyone, and yes that is definitely not my recipe. However, it is outstanding.

I actually tried a new fuel for the smoker and had a fit trying to keep the temps down. My goal was to cook around 225 until done but I was constantly fighting it and was stable around 250. I smoked it until it was 145 but I can't remember how long it took. I think it was about 3 hours, give or take.

roxy · Posted: May 06 2009 Post subject:

Your fish looks very nice indeed.

I like to let my fish go over night with the cure. I find the end result is a much firmer fish.

Never thought if tarragon and salmon.. I like lots of fresh dill weed..
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