Smoked Salmon Filets w/ Apricot Glaze Qview

Discussion in 'Fish' started by fbi van outside, Jan 26, 2015.

  1. So we had some really warm weather this past weekend in Southern California. I smoked a couple salmon filets and chipotle bacon wrapped chicken breasts for dinner last night.

    I brined the salmon using water, kosher salt, granulated garlic, and brown sugar for a few hours. Then rinsed, patted dry and let set out for a couple hours. Then I added a rub from a favorite local BBQ joint:


    I smoked them on my Brinkman using a little pecan wood at approximately 180 degrees for about 40 - 50 minutes. The last 20 minutes I brushed on apricot jam mixed with some dry rub.


    The salmon came out nice and tender. The apricot glaze with a hint of pecan mixed in with a dry rub came was pleasant:


    We decided to make a bed of salad to go with the salmon. We used kale, spinach, avocado and squash. We used a soy-ginger dressing we got from Costco. Nice meal. Now that I'm thinking about it, I should have had a glass of white wine with:


    What's funny is this past weekend it was in the low 80s. Today it's cold and rainy so no smoking or grilling for me [​IMG] ¬†
     
    Last edited: Jan 26, 2015
  2. [​IMG]

    That looks GREAT!

    Happy smoken.

    David
     
  3. Sounds good! Cheers! -Leah
     

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