Salmon Questions

Discussion in 'Fish' started by duffman, Mar 22, 2015.

  1. 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!
     
  2. bluewhisper

    bluewhisper Master of the Pit OTBS Member

    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!
     
  3. wade

    wade Master of the Pit OTBS Member SMF Premier Member

    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 [​IMG]

    Wade
     
  4. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    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................
     
  5. smokinadam

    smokinadam Smoking Fanatic

    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
     
  6. cmayna

    cmayna Master of the Pit OTBS Member SMF Premier Member

    It all sounds yummyfull
     
  7. 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!

    [​IMG]

    Now I need to find an open weekend to try it on the smoker.
     
  8. smokinadam

    smokinadam Smoking Fanatic

    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:
     
  9. smokinadam

    smokinadam Smoking Fanatic

    I like hickory for it because it takes away from the sweet some but apple would be good! Maple made it sweeter.
     
    Last edited: Apr 13, 2015
  10. traeger rn

    traeger rn Newbie

    Thanks for the recipe!
     
  11. smokinadam

    smokinadam Smoking Fanatic

    not sure if it was mine but glad you found a recipe you liked!
     

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