Hot Smoked Salmon temp & time??

[smokinadam]

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• smokinadam
• Mar 6, 2015

The salmon I did tonight. Cooked at 180 for a hour then 225 until both went over 145° the smaller piece had more smoke flavor and I enjoyed that more but both were a hit with family members that dislike salmon but ate this.

1/2 cup soy
1/2 cup water
1/2 cup brown sugar
2 t of garlic powder
1 t toasted onion powder
1 t of onion juice

Marinate for 5 hours then pull out pat dry with paper toweling and skin down on the grill (I use a cgp) skin didn't stick at all and came off it very easy.

 

[slidetuba]

Started my smoker at around 175, dropped it to 165, then turned off the gas and let the smoke finish the fish..

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• slidetuba
• Apr 3, 2015

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• slidetuba
• Apr 3, 2015

 

[smokinadam]

Started my smoker at around 175, dropped it to 165, then turned off the gas and let the smoke finish the fish..

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• slidetuba
• Apr 3, 2015

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• slidetuba
• Apr 3, 2015

nice looking! How long did you let it go for on 175?

 

[slidetuba]

About 45 minutes to an hour..

 

[smokinadam]

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• smokinadam
• Apr 3, 2015

had to get some farm raised Atlantic at the store today and smoke it up. Taste as good as always even people that dislike salmon like it

 

[brayhaven]

What species of salmon is that (farm raised)? I've been getting some pink (wild) at Walmart.  Not bad, but not my favorite.  The salmon  run here in FL has been pretty sparse the last few years.. Must be that global warming ...

Not sure I'd associate with anyone who dislikes salmon 

 

[slidetuba]

So, what I used was pretty simple.. My recipe is:
1 pound brown sugar
1/2 pound kosher salt

I went to make the cure and couldn't find the brown sugar,
So I made some.. I added 4 oz. by weight of molasses. Buzzed it up in the food processor.. Put it on the salmon (it was Steelhead, BTW). Put the fish in a foodsaver bag and sealed it up.. Put it in the crisper drawer for about 14 hours.. Cleaned them off, patted dry, set out over night..

My choir director, who spent 3 years in Alaska, wanted to know if I made some, how much I'd charge.. I told her I don't charge for church folks..

 

[familyjuice]

I'm no salmon expert either but, with some experimenting, I found out that if I use low temps like 225 the fat in the salmon seeps out fat(white stuff). Higher temps like 300 for 25 minutes still cooks it right without the fat seeping out.(I know short smoke)

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• familyjuice
• Apr 14, 2015

 

[mummel]

Guys, whats the best amount of smoke hours flavor wise?  It seems like you can cook your salmon at whatever temp you want, for however long you want, until the internal temp hits 140F.  So you could technically be done in an hour or you could take 6.  But how much time is required for the salmon meat to take on enough smoke to be flavorful?  Is 1 hour enough?  TY. 

PS.  I tried to follow these instructions:

 

[mr t 59874]

 
Guys, whats the best amount of smoke hours flavor wise?  It seems like you can cook your salmon at whatever temp you want, for however long you want, until the internal temp hits 140F.  So you could technically be done in an hour or you could take 6.  But how much time is required for the salmon meat to take on enough smoke to be flavorful?  Is 1 hour enough?  TY. 

As with anything smoked, it depends on the color and density of the smoke along with what you prefer in flavor.  Only you know those things.  Keep good notes, experience, will be your best teacher.

Tom

 

[mummel]

 
As with anything smoked, it depends on the color and density of the smoke along with what you prefer in flavor.  Only you know those things.  Keep good notes, experience, will be your best teacher.

Tom

Thats a good point.  I guess I'll just have to get smoking away and figure it out. 

 

[mr t 59874]

 
Thats a good point.  I guess I'll just have to get smoking away and figure it out. 

Sounds good.  The following was made to help those interested, identify smoke in their notes and threads or post.  Smoke Color Chart

Enjoy your fish,

Tom

 

[supermailbag]

Wow, am I glad I looked at this forum before I smoked my fish! All the recipes online that I found said to smoke fish anywhere from 5-8 hrs. After reading this thread, I checked it at 1 hr. And it was perfect!

 

[3montes]

I dry brine mine in brown sugar salt and other spices. Brine overnight then rinse well under cold water. Pat dry then put on racks to air dry in fridge or room temp until you get the pellicle formed. Then into the smoker. I usually go between 130 and 150. Times vary beteen 3 to 5 hours. When firm to the touch but a little pressure breaks it apart and flakes it's done.

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• 3montes
• Mar 21, 2016

 

[murraysmokin]

http://www.smokingmeatforums.com/t/122931/mr-ts-smoked-salmon-from-go-to-show-w-q-view

This has helped me get great salmon results.

 

[SonnyE]

I did a batch of frozen Costco Salmon portions yesterday. Since I'm experimenting with new ways, this was a batch with a cup of brown sugar, and 1/2 cup of salt, dry brined (makes it's own juice) for ~15 hours in the fridge. (The mixture didn't all dissolve. Too much? )
Smoked for 4 hours with Alder. (temp ~ 100-110) (12 Bradley pucks) (I like mine over smoked. Kinda on the dark side of MT's scale.)
Then turned on my big element and headed for the finish line.
Probe 1 was the biggest (Thickest) piece, Probe 2 was the chamber.
Chamber slowly climbed to 220, and the Salmon got to 144.6.
I did the flake test, and called it good. Mumm! as our 21 month old Grand Daughter sez.
This old dog is trying to learn some new tricks, and that's what brought me here. Thank You!

I know lots of folks thumb their noses at 'plastic salmon' as I call it. But for me, I like the bag of flash frozen, portion sized chunks in the 3 pound mystery bag. It's worked good for my tastes. It said 6 pieces, but there were 7.
Sez it's Atlantic Farm raised product of Chile. For what I do with it, it seems more convenient than the fresh filets. And it always has tasted better, no 'fishy' smell.
That's my story, and I'm stickin-toit.