Final Smoked Salmon with recipe, instructions, and Qview

[Bearcarver]

 
Hey John -- smoked some salmon with Alder this weekend and there's no going back!  This was actually the very first time I have ever used any pellets other than the Hickory/Cherry blend I originally got from Amazen when I first got my pellet tray earlier this year.  It was interesting tasting a familiar recipe with different wood and how big of a difference it makes.

It's hard to explain how much the wood changes the final product, but the one thing I kept thinking in my mind was it was like dipping lobster in garlic butter sauce.  The salmon seems to have that same rich, buttery quality to it.  It is a very very pleasant taste and I definitely prefer it to the hickory.

I'm usually obsessively checking the smoke and temperatures when I'm smoking, but I was under the weather this past weekend, so after I put the salmon on I didn't check it for about 3 1/2 hours at which point I discovered that my pellets quit burning about 1/2 way down the first row.  I re-lit it for the rest of the smoke, but I'm still very pleased with the results even with the limited smoke.

Thanks for the recommendation on switching up the wood!

Josh

That's Great Josh!!!

I figured Alder would be Great with Salmon when I told you that, because a number of guys from the The NorthWest said it was the best for Salmon. I wish I would have had some when I was doing all my Salmon. Now I have Alder & No Salmon.

Bear

 

[thatcho]

Bear i was wondering how your salmon took to freezing after? I am doin about fifteen pounds for my friend but don't have a real good freezer to take them below zero so i will be smoking em to temp.

 

[Bearcarver]

Bear i was wondering how your salmon took to freezing after? I am doin about fifteen pounds for my friend but don't have a real good freezer to take them below zero so i will be smoking em to temp.

It freezes fine.

When you thaw it, like a lot of meats, it gets moisture on the surface.

I just leave the bag open in the fridge, or better yet, I wrap it loosely with paper towels until it dries, then close the bag or container. 

That's if it isn't gone by then. I only thaw a few pieces at a time, and it doesn't stay in the fridge long.

Bear

 

[thatcho]

Well another success with your recipie! Thnks a million.

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• thatcho
• Sep 28, 2014

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• thatcho
• Sep 28, 2014

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• thatcho
• Sep 28, 2014

 

[Bearcarver]

Well another success with your recipie! Thnks a million.

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• thatcho
• Sep 28, 2014

Awww, Man!!

That's some Mighty Tasty Looking Stuff Right There!!!!

Bear

 

[thatcho]

It sure is, snacked on some salmon belly while packing it.

 

[kelsosmokes]

Thanks for this post, Bearcarver. I had tried smoked salmon several times before and it never came out quite right. I used my own brine, but followed your guidance on the time / temp for smoking. I have an electric Smoke Hollow, so getting the temp down to 100 is pretty difficult, if you want to keep the chips smoking. The AMNPS solves the smoke problem for me, so I just counted on the electric coil to get up around 200 after 3.5 hours or so and bring the temp of the salmon up to 150. One of the best things that has ever come out of my smoker!

 

[Bearcarver]

 
Thanks for this post, Bearcarver. I had tried smoked salmon several times before and it never came out quite right. I used my own brine, but followed your guidance on the time / temp for smoking. I have an electric Smoke Hollow, so getting the temp down to 100 is pretty difficult, if you want to keep the chips smoking. The AMNPS solves the smoke problem for me, so I just counted on the electric coil to get up around 200 after 3.5 hours or so and bring the temp of the salmon up to 150. One of the best things that has ever come out of my smoker!

That's Great, Kelso !!!

I'm glad this Step by Step was a help to you!!

Yup---That AMNPS solves a lot of problems----It really is Amazing!!

Bear

 

[myoz]

Great Recipe here, Thank you. I followed it to the tee the only difference was after a little more than 3hrs my thickest piece temp went to 150 and I removed them all. They are great. The only I problem I see is that Fresh Wild Alaskan Salmon here in Upstate NY is about $10.00 a pound the amount in the picture is about $28.00 worth, But it was worth it, Fantastic Recipe.

Smiked Salmon.jpg

• myoz
• Dec 3, 2014

 

[townes]

A few months back my neighbor purchased a new smoker and was throwing out his  TSM smoker.  The box and trays were good but the burner was bad. He had been using a hot plate instead for heat.  I took it off his hands and put a new 1000 watt hot plate in it

. 

This past Monday I caught my first Steelhead (rainbow trout).  I used your recipe for my first time smoking last night. I was a bit nervous, I did not want to ruin the meat.  I found the hot plate did a good job maintaining the temp, but I had to adjust the smoke every 30 minutes using the apple wood. The hickory did fine.  My next purchase will be an AMNPS. 

I did mess up the recipe a bit  while cooking (your instructions call for  that are 1/2 hour cook time at some parts, I miss read and did one hour) but I realized my mistake towards the end while monitoring the internal meat temp and was able to adjust.  

This morning I pulled it from the fridge.  It is AWESOME.  If I am fortunate to catch another steelie I will be using this recipe again (with proper cook time) but I don't believe it can get better.  Thanks for sharing your work.

steel.jpg

• townes
• Dec 13, 2014

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• townes
• Dec 13, 2014

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• townes
• Dec 13, 2014

 

[Bearcarver]

 
Great Recipe here, Thank you. I followed it to the tee the only difference was after a little more than 3hrs my thickest piece temp went to 150 and I removed them all. They are great. The only I problem I see is that Fresh Wild Alaskan Salmon here in Upstate NY is about $10.00 a pound the amount in the picture is about $28.00 worth, But it was worth it, Fantastic Recipe.

Thank You!!

Sorry I just found this!

Your pieces were smaller & take less time---Glad you like it !!

You can save a bunch of $$$ if you take a day or 2 & go over to Pulaski, NY around late October every year.

That's where mine came from. You're probably not far from there.

Bear

 
A few months back my neighbor purchased a new smoker and was throwing out his  TSM smoker.  The box and trays were good but the burner was bad. He had been using a hot plate instead for heat.  I took it off his hands and put a new 1000 watt hot plate in it

. 

This past Monday I caught my first Steelhead (rainbow trout).  I used your recipe for my first time smoking last night. I was a bit nervous, I did not want to ruin the meat.  I found the hot plate did a good job maintaining the temp, but I had to adjust the smoke every 30 minutes using the apple wood. The hickory did fine.  My next purchase will be an AMNPS. 

I did mess up the recipe a bit  while cooking (your instructions call for  that are 1/2 hour cook time at some parts, I miss read and did one hour) but I realized my mistake towards the end while monitoring the internal meat temp and was able to adjust.  

This morning I pulled it from the fridge.  It is AWESOME.  If I am fortunate to catch another steelie I will be using this recipe again (with proper cook time) but I don't believe it can get better.  Thanks for sharing your work.

Thanks Townes!!

I'm glad you like my Step by Step!!

A little fluctuation in time/temp won't hurt anything, as long as you keep it in the ballpark.

You're gonna love that AMNPS----It makes Smoking Life so much easier!!

Bear

 

[leah elisheva]

Beautiful! Cheers! - Leah

 

[Bearcarver]

 
Beautiful! Cheers! - Leah

Thanks Leah!!

I Appreciate that !!

Bear

 

[smoker21]

I'll try some tilapia. The only salmon or tilapia I can get around here either comes frozen or has been frozen.

 

[myoz]

Not far at all about 1hr 20min from Pulaski, but I read somewhere that certain species of fish caught there are not to be consumed in large quantities is that true. Years ago I use to go fishing

at the black hole there.

 

[Bearcarver]

 
Not far at all about 1hr 20min from Pulaski, but I read somewhere that certain species of fish caught there are not to be consumed in large quantities is that true. Years ago I use to go fishing

at the black hole there.

If you read the consumption suggestions from all US States, you will find that they recommend a small amount of some fish, and none of others, and even less for pregnant women, women of child bearing age, and small children. There was nothing like that when I was young, and now it's too late for me to worry about it. Mercury or PCBs will not be what takes me out.

I'm not sure what they're saying now, but I don't think Pulaski Salmon are worse than most other fish.

Here---I looked it up:

http://www.health.ny.gov/environmental/outdoors/fish/health_advisories/regional/st_lawrence.htm

Safest thing is to smoke a bunch & freeze most of it. Then eat a little at a time.

Bear

 

[andypanda]

Hats off to you Bearcarver. Followed your recipe to a tee and found a new favorite. Thanks!

 

[Bearcarver]

Hats off to you Bearcarver. Followed your recipe to a tee and found a new favorite. Thanks!

That's Great, Andy!!!

I love it when my plans come together!!

You're very Welcome!

Bear

 

[dublin chas]

This will be my first time smoking any type of fish. I have purchased approximately 4 pounds of salmon and it is currently in your brine recipe.
What wood do you suggest I use? I have hickory pellets and I also have alder pellets, but I'm not sure which one to use. I figure either one would be good, but what type of flavor difference would there be? Any advice or preferences would be greatly appreciated.

Thanks,
Charles

 

[cmayna]

Typically Alder is used.  Some use Alder and then Apple.  Hickory for fish would be too strong flavored.