Cooking and holding Salmon

Camper Bob · Newbie Joined: 18 Jul 2014 Posts: 93

I have to cook some salmon and hold it for an hour or so. Need suggestions on how to do it and what temp to hold at.
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Cookshack Model SM025 Electric Smoker

castrovillecowboy · Posted: Fri Jun 17 16 7:36 am Post subject:

<--- not an expert so hopefully get one to respond, but....

I cooked some for a friend and there was two parts:

One I wanted it warm when I handed it over and still taste great.

two, after I did that he took it home put it in the fridge and ate it cold!-!!

I have a vertical CC on my Cooker that I can have a different temp than the main CC. When I cook salmon I aim for about 165 for 4 hours, then get the temp down between 145 and 150ish, seems to hold the heat without losing moisture. Also I wrap it lightly in foil. Worked for me, held for a few hours that way.

Good luck

Camper Bob · Newbie Joined: 18 Jul 2014 Posts: 93

This is for a home dinner party. Usually I just cook and serve immediately. However, I wanted to cook the salmon shortly before the guests arrive and then hold it until serving. Possibly 30-40 minutes. My thought was to cook the salmon and then put it into the oven covered with tin foil, and keep the oven at about 165 degrees. Will that work?
_________________
Brinkman Cimarron Offset
Rocks Stoker Kit
LEM #5 Meat Grinder
LEM 5# Vertical Sausage Stuffer
Cookshack Model SM025 Electric Smoker

castrovillecowboy · Posted: Fri Jun 17 16 6:04 pm Post subject:

JM2CW, I'd put the oven at 145 if it can be set that low. Or you can pull it from the pit early, pan it foil it and finish in the oven at 165 for the last 45 min. With the foil if it goes a little longer it should stay moist.

Very Happy

Camper Bob · Newbie Joined: 18 Jul 2014 Posts: 93

Thanks for your replies. Will cook it, foil it, and keep in oven at 160 degrees. Should be OK.
_________________
Brinkman Cimarron Offset
Rocks Stoker Kit
LEM #5 Meat Grinder
LEM 5# Vertical Sausage Stuffer
Cookshack Model SM025 Electric Smoker

Geronimo · Posted: Tue Jun 21 16 9:46 am Post subject:

I have BBQ'in hundreds of pounds of salmon over the 18 years I operated my BBQ catering business in WA state.

Salmon is done when it reaches 145 degrees.

As far as holding it, just wrap in foil leaving a small opening for steam to escape so as not to over cook it with steam and hold it @ 140

If you try holding it @ 160 you will End up with mush
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