Copper River Sockeye Salmon

Discussion in 'Fish' started by meateater, May 24, 2010.

  1. meateater

    meateater Smoking Guru SMF Premier Member

    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/
    [​IMG][​IMG]
     
    Last edited: May 24, 2010
  2. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    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.
     
  3. meateater

    meateater Smoking Guru SMF Premier Member

    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. [​IMG]
     
    Last edited: May 24, 2010
  4. meateater

    meateater Smoking Guru SMF Premier Member

    bump.
     
  5. nwdave

    nwdave Master of the Pit SMF Premier Member

    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.
     
  6. thebarbequeen

    thebarbequeen Smoking Fanatic

    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..
     
  7. nwdave

    nwdave Master of the Pit SMF Premier Member

    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.
     
  8. meateater

    meateater Smoking Guru SMF Premier Member



    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. [​IMG]
     
     
  9. beer-b-q

    beer-b-q Smoking Guru OTBS Member

    Dang that looks good... Wish we had Affordable Salmon Here...
     
  10. nwdave

    nwdave Master of the Pit SMF Premier Member

    If it's an Alaskan Salmon, it's the plane ticket that drives up the price.  Up here, whole salmon is going for about 8 and change/lb.
     
  11. tjohnson

    tjohnson Smoking Guru Staff Member Moderator Insider OTBS Member SMF Premier Member

    That salmon looks great

    TJ
     
  12. meateater

    meateater Smoking Guru SMF Premier Member


     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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