Hot Smoked Salmon

[Chris E]

Used Wolgast's dill-based recipe for half and other half glazed with honey/Hatch Red chile. Came out tasty. Did overnight brine then rub/glazed it and smoked it over alder at 160-170 until internal temp of 140 (about 8 hours). Guests loved it. I thought it might be more oily but it was great on crackers.

 

[Bill Schultz]

That is gorgeous Chris, well done

 

[Rolf Jacobsen]

That is gorgeous Chris, well done

I'm with Bill...... gorgeous!

 

[Kelly Kraemer]

I was never brave enough to try to smoke salmon on my UDS... once I get comfortable with my WSM I will have to try this... that looks great!

 

[NeilH]

Looks great Chris. I miss wolgasts's cooks. Haven't seen him in awhile on here.

 

[John Solak]

That looks really good!!! Which one did you like best?

 

[Tony R]

Nice job...the red chile one sounds good to me.

 

[Brian Dahl]

Great looking smoked fish, Chris! Get any snow yet?

 

[Paul Kastner]

looks super fantastic

 

[Bob Mann]

Very nice Chris

 

[S.Six]

I could eat salmon all day! looks great!

 

[Andy Beers]

Great job chris