Final Smoked Salmon with recipe, instructions, and Qview

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Sorry Lathrop, I can't help on that one.

Up to this point, I have never used any cure on fish, and I haven't done any research on it.

Bear
 
Thanks, I will be doing a bit more research. I do Recall a discussion on the use of it for meat on this forum.

The Scotch tasting was yesterday afternoon in a garden party setting a few feet from the beach [Puget Sound] people  were quite complimentary and a couple of folks said it was the best smoked salmon they had ever tasted. So thanks for the detailed recipe.
 
Thanks, I will be doing a bit more research. I do Recall a discussion on the use of it for meat on this forum.

The Scotch tasting was yesterday afternoon in a garden party setting a few feet from the beach [Puget Sound] people  were quite complimentary and a couple of folks said it was the best smoked salmon they had ever tasted. So thanks for the detailed recipe.
Thank you very much!!  I'm glad it was enjoyed.

Fish is about the only thing I have not used cure on---so far.

Bear
 
 
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Well normally I would not use cure on fish. But There were going to be 25- 30 people having a a taste.So I decided  to error on the side of safety.   I started with a bit over 4# of Fillets. We buy whole fish and the butcher shop fillets them. The Theater bought the fish I just picked it up and brined and smoked it. When I buy for my own use I take the head and bones and turn them into fish stock. My favorite Japanese Restaurant in Seattle which is 110 years old has Black Cod collar and Tuna collar on the menu very often. It is a sort of quick hot smoked thing. Delicious. so I am going to get my next fish butchered so I can smoke the collar  separately. It may turn out more like a  bbq. also I am looking forward to smoking Black cod [Also known as Sable fish] Which is even better than Salmon. and also Albacore. If I get time to get my boat in the water I will be smoking other things as well.
 
Thanks for the awesome tutorial! This is the second time I've used this recipe and it is perfect! Happy Smoking, Smokin - K

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Thank you Bear for this recipe. I had a good time eating this recipe at work today.  Coworkers couldn't get enough of it! 
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Well normally I would not use cure on fish. But There were going to be 25- 30 people having a a taste.So I decided  to error on the side of safety.   I started with a bit over 4# of Fillets. We buy whole fish and the butcher shop fillets them. The Theater bought the fish I just picked it up and brined and smoked it. When I buy for my own use I take the head and bones and turn them into fish stock. My favorite Japanese Restaurant in Seattle which is 110 years old has Black Cod collar and Tuna collar on the menu very often. It is a sort of quick hot smoked thing. Delicious. so I am going to get my next fish butchered so I can smoke the collar  separately. It may turn out more like a  bbq. also I am looking forward to smoking Black cod [Also known as Sable fish] Which is even better than Salmon. and also Albacore. If I get time to get my boat in the water I will be smoking other things as well.
Very interesting!!

Thanks,

Bear
 
Thanks for the awesome tutorial! This is the second time I've used this recipe and it is perfect! Happy Smoking, Smokin - K
Thank K !!!

I'm real glad you like it !!!

Great snacking to ya!!!

Bear


Thank you Bear for this recipe. I had a good time eating this recipe at work today.  Coworkers couldn't get enough of it! 
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That's Great, SV !!!

Good to hear!!

Bear
 
 
Thank you, After lots of research trying to find a Smoked Salmon recipe I will be breaking in my new smoker with this one. Q-View to come, Sunday will be Smoke day.
 
Thank you, After lots of research trying to find a Smoked Salmon recipe I will be breaking in my new smoker with this one. Q-View to come, Sunday will be Smoke day.
Ok, so i couldn't wait till Sunday. I went fishing at the local Kroger, and caught 3lbs of farm raised Atlantic Salmon. I brined the Salmon using your recipe and then smoked it with Alder wood. Here is the final product,, missing a few peices for quality control of course.
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Been thinking about buying a couple nice salmon fillets to smoke - no wild ones to catch here in Iowa :)

By following tutorial it looks like I will not be wasting my money experimenting.

Thanks
 
Awesome smoked salmon!!  I did the brining, dried filets and put on racks for the night in the fridge.  My husband took over in the a.m. and started the cold smoking with the hickory and then finished off with the apple per the instruction.  Turned out GREAT!!
 
So looking forward to trying this over the next few days Bear! As a resident of Michigan, I have a good chunk of salmon that I am going to be utilizing with this recipe. My first smoker should be delivered to my house by tomorrow and after seasoning it in.....salmon is already getting ready to go!

Thanks again for a great blow by blow instructions!
 
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