Today's Smoked Salmon

cmayna

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• Jul 5, 2014

• #1

Been so busy doing Salmon Jerky & Salmon Nuggets recently, I kind of forgotten how to do some good ole Smoked Salmon Filets. So thought today would be perfect to go back to the basics. Here's 12 pieces in the brine:

Drying on the racks:

In the Big Chief

Cooling on the racks

In da tub for the night. Tomorrow they will be vacuum sealed

 

Last edited: Jul 5, 2014

chestnutbloom

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• Jul 5, 2014

• #2

Looks superb! May I ask which brine you used? 

 

 

so ms smoker

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• Jul 5, 2014

• #3

  Great color. Those look awesome!

   Mike

 

dirtsailor2003

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• Jul 5, 2014

• #4

Looks fantastic Craig! The salmon fishing has been great off the Oregon coast the past couple weeks. Hoping I can get over and catch a few while the season is still open!

 

cmayna

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• Jul 6, 2014

• #5

chestnutbloom said:

 
Looks superb! May I ask which brine you used? 

 

Click to expand...

I use a very basic dry brine of a 4/1 ratio of Brown Sugar/ Non Iodized salt with a bunch of fresh minced garlic. 

 

• 

Reactions: sb59

kaze105

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Aug 18, 2012

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• Jul 6, 2014

• #6

wow that looks great! Is that sesame seed on the top?

 

cmayna

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• Jul 6, 2014

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Nope, it coarse pepper.

 

sb59

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• Jul 19, 2014

• #8

Looks good as usual, Craig. I finally tried your recipe today on a 6 lb rainbow trout I had in the freezer. Really came out well. Totally different taste then my usual wet brine method. I think I'll use my old brine for the pan sized fish and your recipe for the larger fish that I fillet. 

 

reinhard

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• Jul 19, 2014

• #9

Great color, very nice!!! Reinhard

 

skully

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• Jul 22, 2014

• #10

great job!

 

greg gambill

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Jul 17, 2014

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Seattle Washington

• Jul 22, 2014

• #11

Those are beautiful!  I have been using a dry brine lately as well, very similar to your's but add garlic and onion powder and a little pepper.  I tried some powdered ginger in one batch as well and it came out really good, but found out you need to go easy on the ginger...it can become a very "forward" taste if you let it have it's way!

Cheers!

 

greg gambill

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Jul 17, 2014

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• Jul 22, 2014

• #12

Also had a question....do you peel the skins off after smoking and before storing them?  I was always told that i should, but I see a lot of people don't.  I am curious if it makes a difference?

 

cmayna

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• Jul 26, 2014

• #13

I see no reason to skin the fish before vacuuming.

 

Rafter H BBQ

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• Jul 26, 2014

• #14

Now that is some damned fine lookin salmon ! Yum !! Nice smoke ! Thumbs Up