Salmon Smoking Help

[mag1]

Now that the smoker is working, I have been offered some salmon to try. Can anyone give me some recipies to try, I currently have apple wood, a little hickory (to strong I believe) can get access to oak. My smoker is mainly a stick burner, so will the apple work.

Recipies, temps, wood selection, any other input? I would prefer to keep it a shorter smoke, have seen some that are 4hrs, others 1hr. Looking for good advice to try. Thanks

[Pennywise]

I absolutely love salmon as long as its not over-cooked. I haven't done any on my smoker though, as I find its easy to do on the grill with a cedar plank.

I use the salmon seasoning at our local grocery store (think its a natl brand) with the picture of dom deluise on it...this is it, but your store probably has it:

http://www.vitacost.com/chef-paul-prudh ... 10590163-2

I find most people don't like salmon because its over-cooked. It gets dry, and has a stronger taste. If you've ever had sushi, you know that the fish taste is NOT in there in raw salmon. Its a by-product of cooking it, or crappy salmon. If you season the outside and sear the outside, the inside of my salmon should be a different color, yet still come off in flakes.



I know this isn't exactly what you asked, but its the only advice I got brutha...

[Puff]

From what I have come to understand...smoking salmon is best done ON ANOTHER SMOKER !

I do admit, that does look mighty tasty !

[Clover Ridge Smokers]

I have to agree with Puff. I would never smoke fish in a smoker I plan on using to smoke other meat. The fish smell is there forever.

[Rodcrafter]

I do and will continue to smoke fish in my smokers. But I do make sure to catch all the drippings. I smoke fish for fish dip. I always brine it for 4 hours first so the juice that comes out of it is what I put into it. I run my smoker 175-180. I use oak, let the fish take in the smoke as slow as you can and stay food safe. You will see beads appear on the surface, this is the time to get ready to take it out. Allow a bit more time for it to look cooked on the outside edges. Take it off and allow to rest a few minutes. It will be great. I would glaze it with maybe some sesame oil and soy, after the beads show up. You can put many flavors on it.


Making memories.

[Puff]

There's an old joke but I truly hesitate.....

[mag1]

I did up a slab of salmon yesterday, turned out pretty good. Tried the recipe that is in Billy Bardee (sorry if I misspelled) post. I pulled it out after an hour at 180, didn't seem quit done, so I put it back in while I had my pork loin at 250 for about another 15 min. Perfect. I didn't brine it long enough, but it was still good. My youngest daughter couldn't stop eating it. Thanks for the help.

[Culinairezaken]

I smoked a couple of tons of salmon on my stickburner for caterings and i do it quite simple:

Throw the side of salmon skinside down on a cedar plank (i use the paper thin ones) and season it with seasalt and cane-sugar. Don't over-season it.

The temperature i use is low, around 160 F for about 20 minutes. If the white "bubbles" are appearing it's overcookin it or the smoker is too hot.

Be sure to use a good quality, fresh salmon and even the people who dislike salmon will come for second servings!

P.s. I use oak and beech

[mag1]

Here is the one slab of salmon I did before pulling it apart. Camera didn't take the best picture. It had a redder look than what is shown.

[Culinairezaken]

Looks good mag, did you like it?

[mag1]

It was better after I put it back on for another 15 min. My 6yr old ate most of it. Couldn't keep her away from it. Time to do some more. I need to put the dry brine/brown sugar on it for a longer time. What does the cedar plank do for it? Thanks