Copper River Sockeye Salmon

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meateater

Legendary Pitmaster
Original poster
SMF Premier Member
Oct 17, 2009
8,983
63
Hendertucky, Nv.
Here's a nice piece of Copper River Sockeye Salmon that I smoked up. I brushed it with EVOO and smoked with Whisky Barrel Oak Chips. That's it. No more, no less, sometimes ya just don't mess with perfection. I smoked until I could pull the skin off and back into the smoker to finish.

http://www.copperriversalmon.org/
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I like the way you described the prep, but unfortunately the links to the pics stated that the PhotoBucket pics had been moved/deleted. I also enjoy salmon that hasn't been brined. Thanks for sharing. It's all good my friend.
 
I checked some of my old posts with qview and they work. Since its a new forum I'll give it time to figure it all out.
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I was planning to do salmon tomorrow - what temp did you smoke at?  I was going to do a quick teriyaki influenced brine, but it's really for eating, not preserving. any tips would be welcome..
 
Temperature?  Generally, I like to smoke salmon very slow, sneaking the temp up to usually not much more than 200*.  I think Bearcarver posted an excellent WIKI on Smoked Salmon.  It's very detailed doing a brined salmon however the information he posts on the temperature is probably what you're looking for.  Maybe somebody will jump in with a link (I haven't figured that trick out yet) or just read any of Bear's posts, he has links at the bottom of each post.
 



I was planning to do salmon tomorrow - what temp did you smoke at?  I was going to do a quick teriyaki influenced brine, but it's really for eating, not preserving. any tips would be welcome..
From what I remember it was under 100*. Try just some EVOO on a small piece along with the rest, it's soooooo good that way.
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Dang that looks good... Wish we had Affordable Salmon Here...
 
Nothing beats Copper River Sockeye except maybe his brother  , King .  Interesting use of the roast rack.  I've got a couple of Coho's that need to treated with respect.  Thanks for the idea.


 I used that roast "rib" rack a  few times till I figured out to flip it over...sometimes I aint to sharp.
 
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