First time Salmon smoke - need some help.

Discussion in 'Fish' started by smokinfam, Jan 21, 2012.

  1. smokinfam

    smokinfam Smoke Blower

    I have a 1.63lb salmon that we "caught" at the store.  I am wanting to smoke it tomorrow.  I've got a MES with amazen pellet smoker.  I have no idea where to start.  I've smoked brisket, pork ribs, chicken, turkey, but never fish!

    With this small a piece of fish, I imagine I'll have to use a low temperature.  Any advice?

    1.  Temperature?

    2.  Brine?  If so, how long what any suggestions on what I should use?

    3.  I imagine I should rub something on it.   I saw someone mention EVOO - not sure what this is.  Any other suggestions?

    4.  Do I stick in the temp probe and cook the salmon to some target temperature?

    5.  Anything else I'm missing?

  2. sprky

    sprky Master of the Pit OTBS Member

  3. shhaker

    shhaker Meat Mopper

    my favorite cure is a cup of brown sugar, 1/2 cup coarse sea salt, 2 tbs dill, 1 tsp corriander, 2 tsp coarse black pepper.

    mix all together. put about half the cure in the bottom of a dish, then place salmon in dish, put the rest of mixture on top and cover. put in fridge 4 hrs. it pulls alot of the moisture out of the fish. rinse and smoke. i place it on a piece of aluminum foil and when the skin separates from the meat, its done. just depends with how you like it smoked. i like mine a little juicy. i dont really monitor the temp but i would guess its between 200 and 225.

    my wife never did like salmon but she loves it this way. i have also served it to people who swear they dont like salmon but they love it this way. its a keeper for sure!!

  4. shhaker

    shhaker Meat Mopper

    ohh when i said 200-225 thats the temp of the smoker not the fish. also i place the fish flesh down in the cure. and skin down on the smoker and i dont flip it.

  5. smokinal

    smokinal Smoking Guru Staff Member Moderator OTBS Member ★ Lifetime Premier ★

    We coat with EVOO then dust with Cajun seasoning. Smoke at 225 until you start to see white liquid coming out of the salmon. Pull it off & let it rest for 3 or 4 minutes & it's ready to eat. The worst thing you can do with salmon is overcook it. It will be dry. It's better to under cook salmon, you can always put it back on or nuke it for 30 seconds.
  6. werdwolf

    werdwolf Master of the Pit OTBS Member

    Here is a link to my first salmon smoke.  I try to keep the sugar content down but get that flavor by using  a little molasses and less brown sugar in the brine.  If you are using a "lite" wood like Alder, after the brine process let the fish sit in the fridge and after a couple hours the surface will be slightly tacky, this is the pelicle (? spelling).  it helps hold the smoke.
    Last edited: Jan 22, 2012

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