Salmon was the maiden voyage for the GOSM last night Q-view

Discussion in 'Fish' started by cinnamonkc, Jun 7, 2008.

  1. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Last night I cristened the GOSM on her maiden voyage with a salmon. Had never done fish on the smoker before and boy was I surprised how fantastic that is!! My son said it was the best thing he had ever had!
    Thanks to everyone that sat it out with me too!! [​IMG]

    KC
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  2. blacklab

    blacklab Master of the Pit SMF Premier Member

    Right on! A virgin no more[​IMG] I love smoked salmon

    CinnamonKC
    What wood did you use?
     
  3. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Nice job Karen! Maybe you could post some details of how you prepared it, etc. to go along with those delicios looking pics?

    I'm sure it would benefit those who have never explored the world of smoked fish.
     
  4. erain

    erain Master of the Pit OTBS Member SMF Premier Member

    salmon and smokers get along well with each other. great choice of fish to smoke. did you brine fish as well??? looks good great job!!!
     
  5. white cloud

    white cloud Master of the Pit OTBS Member

    Nice Job. I miss smoking salmon, thats all I used to smoke years ago when I first started, But then again thats when we would catch our own.
     
  6. pineywoods

    pineywoods Smoking Guru Staff Member Administrator Group Lead SMF Premier Member

    Looks awesome nice break in on that new smoker [​IMG]
     
  7. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    I really didn't do much in comparison to my butts or brisket. I had the inspiration on the way home from work, so stopped at Costco to pick up the fresh salmon. Left the bottom skin on, sprinkled on some of my rub, made sure to spray the grate well with olive oil, and put her in to smoke for about an hour and a half at 225. I used apple wood with a single chunk of mesquite so as not to overpower the fish. When I pulled her out, just put a little lemon over the top.

    I was concerned because there was really no prep...no brine or anything but it really turned out great. Glad to know that an impromptu smoke can turn out so tasty.
     
  8. desertlites

    desertlites Master of the Pit OTBS Member

    looks great karen,we love smoked salmon around here also-good job.
     
  9. Just wondering if your salmon was wild caught or farm raised? Pacific or Atlantic? I'd like to try smoking some in the near future ,but not sure what kind of salmon I should used for smoking. Does it really make any differents? Thanks in advance to all those who can put there .02 in.
     
  10. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    The salmon I bought at Costco was Atlantic, farm raised.
    I prefer wild but there wasn't any last night
     
  11. blacklab

    blacklab Master of the Pit SMF Premier Member

    The wild fish is always better!!!! Much deeper richer flavor.

    Again nice job Karen[​IMG]
     
  12. sumosmoke

    sumosmoke Master of the Pit OTBS Member SMF Premier Member

    Great lookin' smokes, Karen! Glad that new rig of yours is off to a tasty start!
     
  13. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    Thanks Karen. So many different ways to make a tasty salmon. Best part of marinading/brining fish is it doesn't take long.

    I have a maple syrup/mustard marinade I use and it only takes 30 minutes.
     
  14. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    Next time I'm going to try a soy, mustard, scallion marinade I think...
    Like the idea of Maple and mustard too. Do you use a dijon or whole grain type of mustard?
     
  15. Looks like you did a great job on your salmon Karen,keep up the good smokes.[​IMG]
     
  16. seboke

    seboke Master of the Pit OTBS Member SMF Premier Member

    Great Looking salmon Karen!! Just did my first last week, and now I'm combing the grocery ads to find the next sale!
     
  17. smoke_chef

    smoke_chef Smoking Fanatic SMF Premier Member

    Great job Karen. Fancy pic with the garnish too. I like it. I need to improve on my q-view technique. [​IMG]
     
  18. cinnamonkc

    cinnamonkc Smoking Fanatic OTBS Member

    I'm silly like that about serving. The addage you eat with your eyes first...
    I have a little herb garden and I always try to add a garnish of some kind, a lemon twist...some mint or basil...a flowered radish...silly, I know!!
     
  19. earache_my_eye

    earache_my_eye Smoking Fanatic OTBS Member

    Not silly at all....I worked in a fine dining restaurant for many years....and that old adage is very true! The first thing to "taste" the food is your eyes.....then your nose....[​IMG]

    Without those two senses....food would be nothing more than nourishment.

    Nice job on the salmon too!!

    L8r,
    Eric
     
  20. ron50

    ron50 Master of the Pit OTBS Member SMF Premier Member

    NY
    I've tried it with both. The dijon being more subtle but both work with the maple.
     

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