First Smoked Salmon (with qview)

Discussion in 'Fish' started by im1986, Nov 29, 2011.

  1. im1986

    im1986 Smoke Blower

    Today a friend gave me a 13# chinook salmon. It was kinda spawned out, but i figure it would be a good fish to start with on the smoker. 

    So i brought it home, cut it into fillets, made a brine out of water, salt, brown sugar, and soy sauce. 

    My questions are:

    1. how long to brine?

    2. how long to hot smoke it?

    3. what temps should i hot smoke it at?  

    Now for the pictures. 

    Here is the whole fish.

    [​IMG]

    Cut into fillets 

    [​IMG]

    And into the brine

    [​IMG]

    Thanks guys. 
     
  2. im1986

    im1986 Smoke Blower

    Well i cooked up a small slice of this salmon, and the meat on it is terrable. I have decided not use it for smoking. I think the fish was just too spawned out.

    I am going to pick up some salmon from safeway tomorrow.
     
  3. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    I do all my salmon fishing at Sam's!  [​IMG]
     
  4. africanmeat

    africanmeat Master of the Pit OTBS Member

    sorry it is a nice fish ,what did you put in the brine?
     
  5. tjohnson

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

    Do they just get nasty after they spawn?

    I suppose they are near death, and this may be why the meat is bad

    TJ
     
  6. frosty

    frosty Master of the Pit

    Al, you crack me up.  [​IMG]   I think I heard somewhere that obtaining Salmon after the spawn is not a good thing due to several different changes, AND the death thing CAN't be good.  Let the bears have them.
     
  7. im1986

    im1986 Smoke Blower

    Yes, they get real nasty after spawn. I knew this one was real borderline. The meat turns sour and is totally un-eatable.
     
  8. im1986

    im1986 Smoke Blower

    We don't have a same club up here, Walmart is the closest thing to same, however our safeway is the best for meats.
     
  9. steamaway

    steamaway Smoke Blower

    Would have been more fun catching him then smoking him! 
     
  10. im1986

    im1986 Smoke Blower


    Yes it would of....
     
  11. im1986

    im1986 Smoke Blower

    Well, here we go. Smoked Salmon Take 2. 

    I bought 2 nice salmon fillets at safeway, cut them in half, and they have been in the brine for 24 hours. I got the smoker all ready, and I am going to attempt a cold smoke. 

    How long should i cold smoke them? 

    Here is the qview. 

    Ready for the brine

    [​IMG]

    Ready for the smoker

    [​IMG]

    In the smoker

    [​IMG]
     
  12. im1986

    im1986 Smoke Blower

    Well here is the finished salmon, 

    I hot smoked it for about 2 hours at 170, then turned the heat up to 200 for the final 10 min. Tastes great, a little on the salty side. I think 24 hours in the brine is too long for my taste, next time i'm going to try 12 hours and cold smoking it. 

    [​IMG]
     
  13. rbranstner

    rbranstner Smoking Guru OTBS Member

    The salmon looks good from here. I am the same was as Al I do all of my salmon fishing at Sam's Club [​IMG]. If the salmon was to salty you might want to try cutting back on the amount of salt in your brine especially since I see you have soy sauce in there as well. If you want a good brine to try or at least to look at some of the volumes of ingredients just do a quick search and you will find quite a few. Bearcarvers salmon brine is suppose to be really good if you want to search for that.
     
     
  14. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member SMF Premier Member

    We don't use a brine, just EVOO & cajun seasoning.
     
  15. steamaway

    steamaway Smoke Blower

    I'm giving it my first crack at Salmon tomorrow. Think i'm going brineless. 
     
  16. owlcreeksmoker4

    owlcreeksmoker4 Smoking Fanatic Group Lead

    I'm with Al on this one as I never use brine on my fish, too delicate a meat in my opinion. just a good rub always does the job for me
     
  17. im1986

    im1986 Smoke Blower

    yes I think that I am going to go brineless as well next time.

    I found a recipe that calls for a 1 hour marinade soak, seems pretty yummy. I'm going to give that a shot next time.
     

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