Big day smoking Salmon

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

cmayna

Master of the Pit
Original poster
OTBS Member
★ Lifetime Premier ★
Jun 23, 2012
3,971
1,697
SF Bay Area, CA
Yesterday spent the day smoking 15# of king salmon that the Mrs recently caught. Used the basic dark brown sugar / non iodized salt dry mix along with 20 crushed cloves of fresh garlic. After brining over night and it had air dried for a couple hours, I. Lightly brushed with honey followed with a light sprinkle of course pepper.

Then into the big chief it went. Smoked for almost 3 hours until the internal temp hit 145 degrees. My wife's fishing buddies have gone crazy over this stuff whenever she brings some on her fishing excursions.

Air drying before:
aefdc0d7-a277-9036.jpg


Being loaded:
aefdc0d7-a29f-ff28.jpg


Cooling off afterwards:
aefdc0d7-a2da-1c38.jpg






TapaYakin' from my iPhone
 
Last edited:
Looks awesome. 3 hours seems like the magic number for salmon. Do you prefer a dry rub or did you go with dry due to the sheer amount of salmon? We're going to smoke some salmon on Wednesday. Sure wish my smoker could hole 15 lbs worth! Soon....
101.gif
 
I went with a dry mix only because it's the only type of brine mix I'm use to using.  Someday I hope to experiment outside the dry box.
 
I went with a dry mix only because it's the only type of brine mix I'm use to using.  Someday I hope to experiment outside the dry box.
i've only smoked salmon 4 x now. First 3 were dry brine, 4th was overnight wet brine. I think i like wet the best.
 
That is a nice load of Salmon! Since you have so much you and the Mrs.' might enjoy these recipes for a change of pace...

Give this a try....Good stuff!...JJ

Gingered Smoked Salmon Spread

1Lb Cream Cheese...Room Temp

1/2C Mayonnaise

1/4C Sour Cream

1Tbs Soy Sauce

1tsp Hot Sauce...Sriracha (Asian) or other

1/4tsp Black Pepper

1Lb Smoked Salmon...or other Smoked Fish, Flaked

1/4C Chopped Crystalized Ginger

1/4C Chopped Scallion

Process the first 6 ingredients until smooth...

For Fine Spread...add remaining and Pulse to desire consistency...

For Chunky Spread...Fold in remaining with a spatula...

For a Change of Pace!

Substitute... Ginger and Scallons with...

1/4C Chopped Fresh Dill

2T Chopped Capers

2T Chopped Fresh Chives
 
Nice Load of Sal's!

Try JJ's recipes even if you don't like a couple of the ingredients just omit them and use his recipe as a base/starter and add what you like. Good stuff.
 
I have a question Cmayna, What temp did you hold your smoker at? and what type of wood/pellets did you use?
 

Thanks

William

P.S. Next time you smoke salmon I want to come over they look wonderful!!!!!
 
Funny that you ask that question for my biggest battle has been to keep the smoker temp at the low 200's. The heating element in my big chief is rated at 450 watts. The frst time i had no problem getting up to 225.

More recently i would be happy if it got above 200. Thus why yesterday I replaced the element with an adjustable 1000w hot plate element.

And yes today I am smoking more salmon. Stay tuned for a new post.

Wood? Mostly have been using the good ole little chief's apple and cherry wood chips. Am currently experimenting with the infamois A-Maze-N smoker and sawdust.

TapaYakin' from my iPhone
 
Last edited:
drool.gif
More salmon... I am jealous. I have been looking at the a-maze-n smoker and sawdust also, but as a way to add the smoke while using charcoal as a heat source. Let us know if it works.

William
 
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky