Appetizer Style Salmon

[JimK]

Alaskan salmon is on sale for $7.99/lb. So I decided it's finally time to try smoking some. Granted - 8 bucks isn't all that cheap, but it's pretty good for around here.

I used the recipe from the cooking topics section. Bought a full filet and cut it into four pieces. My plan for this (aside from a little snacking I did last night) is to chunk this up and put it in some salads for lunches this week. I wanted it a little dry. I followed the recipe/method to a tee. A nearly full chimney of lit, thrown on top of some leftover coals from my last cook. Temps started at 300, but were down to 250 within 30 minutes. That's where they stayed the remainder of the cook. I started with all bottom vents closed, then opened them to about 20% when temps hit about 240. Total cook time was about 2.5 hours. I was really just "eyeballing" this one. The notes from the cooking section showed a 3 hour cook, and the pics looked a little drier than I wanted, so I estimated. I used K, with two, half fist sized pieces of sugar maple. Anyway, here are the pics:

Salmon filet waiting for the brine:

Out of the brine, ready to work on some pellicle formation:

And we're off! (err, on):

Done!

This is definitely good, but a little salty for me. Think I'll cut the salt next time, but increase the brine time. I like the flavors, just less salt. Give it a try.

Thanks for looking.

 

[Patrick Sullivan]

What smoker temp were you running? What smoke wood did you use?

 

[Bob Correll]

It's been a long time since I've smoked fish, but I could almost smell the smoke, and taste the salmon!

Fine smoke job Jim!!

 

[JimK]

Originally posted by patrick sullivan:
What smoker temp were you running? What smoke wood did you use?

Temp was 300 when I put the fish on. I started with all bottom vents closed and was down to 240 within 30 minutes. I then opend them up a little and sat right around 250 for the remainder of the cook.

Wood was two small chunks of sugar maple.

 

[John Solak]

Looks great!!

 

[Don Cash]

I've been wanting to try this...Lokin' really good from where I'm sittin'

Great job, Jim!

 

[Chuck_B]

Nice job Jim! Several things are on my smoke list. Salmon is one of them. I swear it's like a list you have on Netflix!

 

[Glenn W]

Those pics would look awesome in black and white!

 

[Ernie D]

Yeah! It think you nailed the cook. There is no good way for you to know it would be too salty until it was done. Great pics.

 

[Michael C.]

Great job on your smoked Salmon, Looks tasty to me. I once let the salmon brine over night. Big mistake. Too salty, un edible. For now own, I just let the fillets sit in the brine for a couple of hrs, at most. Thanks for the pics!

 

[Tim L.]

Jim, thanks for the excellent post. This is what all posts should have: pictures, descriptions of the preparation and the cook, and results.

Anyhow, I made this fish a couple months back and my family felt the exact same way: too salty! I think I'll give it another shot using less salt.

Thanks again!

 

[Miguel M]

That looks great. I've added this to list 'to-do' list.