Smoked Salmon Questions


 
Don Cash

Don Cash

TVWBB Gold Member
A friend just called and wanted to hang out today and fire up the smoker. He said he'd pick up a salmon fillet on the way over for us to try. I've never done salmon (or any other fish) on the WSM. He's arriving and we're firing up the bullet. No time for any (extended) brine, dry or wet. Would just seasoning it and throwing it on be worth it or should we definitely let it soak in some flavor somehow?

Any advice on seasoning? Amount of time? Smokewood? Pit temp? etc?

Your probably saying, "What, do you want me to eat it for you too?" Well, come on by if your in the neighborhood.
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Thanks in advance!
 
Don... Make a simple rub of sea salt, brown sugar and a touch of powdered ginger. Let it "sit" for 15 minutes then throw on the grill. Not really smoking but it is good. Good luck.

joe
 
If you have time I would definately brine it first. Fish can dry out real fast especially if you're smoking it. My favorite way to smoke it is to brine it and then put a miso paste on. Any rub or paste that you like would be fine though. The brine time is short, an hour or so.

Cook time is up to you, basically how much smoke you want. 225 and it will be real smokey, go hotter and you'll have less.....When the fish is starting to turn flaky pull it off. You'll be able to tell!

For smoke wood most seem to like alder. Myself I prefer maple or cherry.

Clark
 
I always brine first - 60-90 min. (60 is fine; if it goes 90 it's because I'm doing other things and haven't gotten back to it.)

Here is an example.
 
I do salmon at least once a week, and I've never been a fan of brining - I find that it makes the fish too flaky and dry. I prefer to just use really fresh fish, rub with a little olive oil and sprinkle with salt and fresh dill, and smoke straight away. The oil improves the colour and texture of the surface and seems to trap the moisture inside. I smoke salmon in my Master Touch as it only takes about an hour and there's no sense to set up the wsm for that. I aim for a lid temp of 300. I like alder for fish, but it's a bit boring on it's own, so I mix it with fruit wood. I use a Thermapen to check for doneness. It's ready when the temperature reaches 60C at the thick end.

-Mark.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">I find that it makes the fish too flaky and dry. </div></BLOCKQUOTE>
Hmm.Never found that. Overcooking will do that though, brined or not.
 
<BLOCKQUOTE class="ip-ubbcode-quote"><div class="ip-ubbcode-quote-title">quote:</div><div class="ip-ubbcode-quote-content">Originally posted by Mark R-S:
I do salmon at least once a week, and I've never been a fan of brining - I find that it makes the fish too flaky and dry. I prefer to just use really fresh fish, rub with a little olive oil and sprinkle with salt and fresh dill, and smoke straight away. The oil improves the colour and texture of the surface and seems to trap the moisture inside. I smoke salmon in my Master Touch as it only takes about an hour and there's no sense to set up the wsm for that. I aim for a lid temp of 300. I like alder for fish, but it's a bit boring on it's own, so I mix it with fruit wood. I use a Thermapen to check for doneness. It's ready when the temperature reaches 60C at the thick end.

-Mark. </div></BLOCKQUOTE>

"Really fresh (salmon)" is one of those things that not a lot of us are accustomed to having access to, and from what I've heard from my friends and family in the Pacific northwest, there's nothing like it. I wonder how that affects the brine requirements, final product, etc.
 
Yet another technique
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....fresh ground salt and pepper, dill, & pats of butter on top...smoke with alder, to 130*(it'll be 135*+ by the time you serve), ...takes < 30mins, serve with dill infused butter
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...this is short & sweet and really showcases good salmon
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...frozen peas or corn, a nice salad, glass of white wine.... Ratz!!! now I gotta go get some salmon
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Well, my friend showed up with the fish already rubbed down...I didn't even bring up brining since they were already seasoned and it was his dime. Decided to go the kettle route for such a small cook. Temps held steady at 250 for the hour the fish were in the smoke.


Trout, Salmon & Monkfish (Seasoned by my friend, so I don't know what's on them.)

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On.

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Off. (monkfish still on grill)

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Had too many bloody Marys, beers, wine and...I think a martini and didn't take a final picture...


This meal was just ok. There were leftovers, which isn't a good sign. My favorite was the monkfish but I'd be disappointed with this meal if I ordered it in a restaurant. I'm not a fish fan at all so not a big deal as I don't really care or want to improve on this dish. That being said, the following was a huge hit:


ABTs and moink balls.

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on.

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Plated.

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No leftovers here...
 
That all looks great, Don. If you served those MOINKS and ABT's as appetizers, I can see why you had left overs from dinner!

JimT
 
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