Salmon Questions

  • Some of the links on this forum allow SMF, at no cost to you, to earn a small commission when you click through and make a purchase. Let me know if you have any questions about this.
SMF is reader-supported. When you buy through links on our site, we may earn an affiliate commission.

duffman

Smoking Fanatic
Original poster
Jul 15, 2010
528
77
Nebraska - Go Big Red!
I got some salmon at the store today and thought bout smoking to go with some steaks. I notice I might be in trouble since I don't have a brine ready to go for them? I noticed that every one seems to brine them over night then let them dry during the next day. Not enough time for that as you may guess. Do I need to brine or can I just throw them on with some rub and smoke them? Thanks for ay help!
 
Yes you can. There seems to be a hundred ways to smoke salmon. I don't brine or dry, and I don't use sugar. So go for it!
 
Hi Duffman

Here are some links that may help. I have used both we and dry brine and I prefer the dry brine.

http://www.smokingmeatforums.com/t/171886/comparison-of-salmon-curing-methods

http://www.smokingmeatforums.com/t/140785/smoked-fish-fillets-salmon-cod-and-haddock-q-view

The one I prefer leaves the fish as a lightly smoked salmon fillet. They are great to freeze and always taste good.

If you are looking to do a more traditional smoked salmon then let me know.

Don't forget to post photos 
icon14.gif


Wade
 
If you are attempting to do this today, I'd say just grill the Salmon on say some cedar plank, etc.  Otherwise if you really want to smoke some you could do a dry brine for say 2-3 hours and then do a hot smoke so it can be  done in an hour or two.  It might be more of an entrée as compared to a smoked Salmon snack.

So many choices................
 
I got some salmon at the store today and thought bout smoking to go with some steaks. I notice I might be in trouble since I don't have a brine ready to go for them? I noticed that every one seems to brine them over night then let them dry during the next day. Not enough time for that as you may guess. Do I need to brine or can I just throw them on with some rub and smoke them? Thanks for ay help!

I marinade my salmon for about 4 hours in the following and I absolutely love the way it comes out and flavor
1/3 cup of brown sugar, water, and soy sauce. I add a tablespoon of garlic and onion granules whisk and pour over the salmon in a zip lock bag. Fridge and let it rest. Before putting on the smoker I take paper toweling and pat any extra moisture off the outside of the fillet. Have family that's not huge into salmon and they love it. Takes about 2 hours on the smoker at 225
 
I marinade my salmon for about 4 hours in the following and I absolutely love the way it comes out and flavor
1/3 cup of brown sugar, water, and soy sauce. I add a tablespoon of garlic and onion granules whisk and pour over the salmon in a zip lock bag. Fridge and let it rest. Before putting on the smoker I take paper toweling and pat any extra moisture off the outside of the fillet. Have family that's not huge into salmon and they love it. Takes about 2 hours on the smoker at 225
I tried this with some salmon I grilled yesterday. My wife loved it. She said she is going to make me make that again. Thanks!

thumb1.gif


Now I need to find an open weekend to try it on the smoker.
 
I tried this with some salmon I grilled yesterday. My wife loved it. She said she is going to make me make that again. Thanks!
:thumb1:

Now I need to find an open weekend to try it on the smoker.
I am glad this worked for ya Duffman! She may even enjoy the smoker kind better but hey atleast she's got a liking for it! :grilling_smilie:
 
I like hickory for it because it takes away from the sweet some but apple would be good! Maple made it sweeter.
 
Last edited:
SmokingMeatForums.com is reader supported and as an Amazon Associate, we may earn commissions from qualifying purchases.

Latest posts

Hot Threads

Clicky