Smoked salmon (something new)

Discussion in 'Fish' started by bryce, Apr 7, 2015.

  1. bryce

    bryce Smoking Fanatic

    So I'm trying two new things today. 1st - I've never smoked salmon on my new WMS so this is a total WAG (wild ass guess) for me. 2nd - this was a spontaneous decision so no time brine. I've never not brined smoked salmon so this will be interesting. I added a fish rub and a little brown sugar to the top of each piece and that's about it.

    Smoking at 150 (if any of you have WSM smoked salmon experience is this a good temp?)

    Wild caught Sockeye for the fish

    Using a combination of Apple and Hickory

    Figuring this will take 4 hours...

    I was really good at hot-smoking salmon on my old, cheap grill so I'm hoping to lean how to do it on this one.

    Here it is with the rub. I used a towel to try to soak up moisture since I didn't have time to form a pellicle.  I'm cutting all sorts of corners with this one..hahaha


    The seasoning


    Into the smoker they go



    I'll take some more pictures later.
     
  2. bryce

    bryce Smoking Fanatic

    1 hour in.

     
  3. bkleinsmid

    bkleinsmid Smoking Fanatic

    Crazy enough......I think you got a handle on this one. They look great.....

    Brad
     
  4. dirtsailor2003

    dirtsailor2003 Smoking Guru OTBS Member

    Looks tasty!
     
  5. brooksy

    brooksy Master of the Pit

    Looking forward to seeing the final product!
     
  6. bryce

    bryce Smoking Fanatic

    Thanks everyone - so far so good. 1 hour in now. The proof will be in the taste but I can't imagine this coming close to a nicely brined smoked salmon.

     
  7. bryce

    bryce Smoking Fanatic

    3 hours in and removed the fish. Ran the temp a little too high for this smoker as I would have liked another hour at a lower temp.

    Anyhow, there's definitely no substitute for a good brine. The salmon was average without it. A bit too bland and I won't use that rub for smoking again.

    So, I'm going to mess around and try to candy up some of the fillets with brown sugar back in the smoker. We'll see!!

     
  8. crazymoon

    crazymoon Master of the Pit SMF Premier Member

    NH
    B, It still looks good  as is !
     
  9. bryce

    bryce Smoking Fanatic

    Thanks CrazyMoon. It was ok. We're eating the rest tonight. Smoked salmon is always better the next day. I think I'll nail it on my next try though.
     
  10. Color looks good, sorry the flavor wasn't what you wanted.

    Gary
     
  11. bryce

    bryce Smoking Fanatic

    Hi Gary, yeah I took a stab at it knowing most likely it wouldn't be the same. We were really pressed for time but still ended up being fun to experiment. That was $38.00 of wild salmon though!
     
  12. disco

    disco Smoking Guru OTBS Member SMF Premier Member

    Nice looking project but I agree a brine makes salmon great!

    Disco
     
  13. bryce

    bryce Smoking Fanatic

    True that!

    it's really amazing at how brining and smoking salmon transforms it into little pieces of heaven. Other than smoked or cedar planked, I really don't like salmon but boy or boy, I like smoked salmon as much as any pork or beef.
     

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