First try at smoking salmon.

Discussion in 'Fish' started by silverhawx, May 21, 2010.

  1. The two on the outside are Salt, Fresh Black Pepper corn and Garlic. The two on the inside have a Pesto coat on the top. No Brine. Smoke for about 3 hours with Pecan in my New Braunfels SFB. Which was a first also.

    The wife said I have to do it again and again and again.........
    Really moist YUMMMMMY....
  2. rdknb

    rdknb Master of the Pit OTBS Member SMF Premier Member

    looks very good congrats
  3. wingman

    wingman Smoking Fanatic SMF Premier Member

    Man that looks good! [​IMG]
  4. caveman

    caveman Master of the Pit SMF Premier Member

    That does look good. [​IMG] Good job there.
  5. adiochiro3

    adiochiro3 Master of the Pit OTBS Member

    Looks great! Keep up the good work![​IMG]
  6. meateater

    meateater Smoking Guru SMF Premier Member

    Ya know Salmon is the candy of the gods. Great looking salmon.
  7. richoso1

    richoso1 Smoking Guru OTBS Member SMF Premier Member

    Congrats on some good looking salmon. I like fish in a more natural state w/out the brine process. It's all good my friend.
  8. graybeard

    graybeard Smoking Fanatic OTBS Member

  9. bearcarver

    bearcarver Smoking Guru OTBS Member

    I think it depends on what you're looking for:

    I would think 25 minutes is lightly cooking salmon, but not really smoking it. Great meal though.

    Three hours could get a lot of smoke on Salmon---kinda Smoke/cooked. Great meal.

    I like to smoke Salmon low & slow for maybe 6 to 8 hours. Great snack, but I wouldn't eat it for a meal.

    Some cold smoke salmon for days. Again great snack, but not a good meal.

    My 2 cents,
  10. hbark

    hbark Fire Starter

    I know this thread is a couple months old..  But I've been wanted to try smoking salmon for the first time  Picked up nice 2 lb copper river filet at Costco today. But man I confused by all of the approaches I've found on the 'net.  Brine, don't brine.  Smoke for 25 minutes, 2 hours, 4 hours, 8 hours.  Geez....  [​IMG]

    Can anyone summarize the pros and cons -- to brine or not to brine?  I am way confused..... 

    Help???  Thanks!

  11. rstr hunter

    rstr hunter Smoking Fanatic

    Personally I brine mine for 2 days then smoke probably 4-6 hours and serve cold.  I've never had a complaint yet. 
  12. meateater

    meateater Smoking Guru SMF Premier Member

    My first one I just rubbed it with evoo and smoked lightly just to get the hang of it. I didn't want to toss out 35.00 worth of salmon. It was a success, my next one I will get a little more fancy. [​IMG]   

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