Smoked Salmon


 
James Lake

James Lake

TVWBB Emerald Member
Saturday morning I mixed up a rub with 1 cup kosher salt, 1/2 cup sugar, 1/2 cup brown sugar and some cracked peppercorn.

I put 1/3 of the rub on plastic wrap with foil underneath and put the first salmon down skin side first.

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I put another 1/3 of the rub on the flesh side of the salmon and then place the second piece flesh side down and then put the final 1/3 of the rub on the skin side and then wrapped.

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Using two baking pans and two bricks I did this setup.

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Into the fridge and after 12 hours I flipped the salmon and put the bricks back on. Be sure to use a pan with a lip since there was a little liquid.

After 24 hours total I removed the salmon and rinsed the rub....I was surprised of how much rub was absorbed by the salmon.

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I placed the salmon on a rack and air dried on the counter for two hours.

I used the snake method since I want to keep the performer at 150 for 5 hours. The wood on top is a cedar plank that I cut.

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Salmon going on.

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The performer bounced between 150 and 170 ready to be pulled off soon and plated picture will be posted.

Plated with the help of my sweetheart. Arugula lettuce, fresh garden tomatoes and drizzled with a lemon mustard vinaigrette again with the lovely assistance of my sweetheart.
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In my opinion the salmon was a little too salty, maybe too much rub but served on the lettuce helped cut the salt. It wasn't as smokey as I would have liked it to be but maybe the leftovers in the fridge will bring out the smoke.

Thank you all for looking and I hope everyone is having a safe and relaxing holiday weekend.
 
Last edited:
Looks awesome! But why such a low temp? I do salmon at a higher temp (around 300) and it takes about 30min. Always comes out great. Is there an advantage to the low temp cook? Just wondering.
 
James that is great looking salmon...I have not tried the dry brine as of yet but I may soon here..I gotta tell ya I have never seen anyone eat dry cured salmon smoked for dinner? Nomally I see folks use it as a appetizer, maybe flaked in a salad or make a dip out of it...normally it's pretty rich so a small amount goes far. I love the color and I bet it was wonderful James...I will have to give your technique a whirl!!

Thanks for the idea!!
 
S.Six said:
Looks awesome! But why such a low temp? I do salmon at a higher temp (around 300) and it takes about 30min. Always comes out great. Is there an advantage to the low temp cook? Just wondering.
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I have also done planked salmon with a higher temp and quicker. This is more of a smoked salmon.
 
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