First try at smoking salmon

Discussion in 'Fish' started by mat04tsm, Sep 17, 2011.

  1. Not only first salmon, but first smoke with new MES30. Smoked two 1lb fillets.

    I used the KISS philosophy(Keep It Simple Stupid). Olive oil on both side, salt/pepper no brine. 210* with a mix of cherry/apple(wet & dry). Pull it a int. temp of 150. I have to say, and my wife agrees that this was the best salmon we have ever eaten. Nice smoke flavor, and not dried out in the least. Ribs on Sunday.
     
  2. uhmgood

    uhmgood Smoke Blower

    say mat, what was the total cooking time ? thanks
     
  3. took about two hours at 210
     
  4. uhmgood

    uhmgood Smoke Blower

    thanks mat , thats what i needed to know , i've never smoked any before
     
  5. scooper

    scooper Smoking Fanatic

    I did a very similar one last Sunday.  3 lb. fillet, skinned.  EVOO, S&P, and a Citrus Pepper grinder from Spice Hunter.

    225 temp with applewood soaked in apple juice.  Let it go for 2.5 hours.  I didn't check the IT.  Beads of fat were showing up on the surface.  I knew it was done.  I was sort of expecting it to be dry.  Not at all!

    Like you said mat, best piece of fish we ever ate!
     

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