I really don't care for the saltiness of brined smoked salmon. I love grilled salmon and would like to add some extra smoke. Does anyone here simply smoke their salmon without any any preparation (brine, rub), using only a sprig of dill or rosemary? If so, would you please share your technique, weight of fillets, cooking time and amount and species of wood? Using the CS of course.

TIA!

In our big pit we do lots of hot smoked salmon. Usually whole Costco fillets, hit with garlic salt, sprigs of baby dill, sliced lemons, put a few pats of butter on the top, 225 degrees or so, roughly one hour cooking time, alder is preferred wood.

I am sorry to add that on this topic around our house the charcoal grill won out, due to the nice grill marks it puts on the Salmon. We brush with olive oil and liberally apply lemmon pepper and grill until done usually about six minutes per side, the fillets are about 9 to 10 ounces and center cut; usually about a inch and a quarter thick.

I usually use some olive oil and course salt and pepper to taste. Smoke to about 140 deg. I usually use a 250 deg setting.

I will sometimes throw the wood in the box and turn the smokette on while I get the fish ready, that way I have smoke as soon as I put it in.

Cherry, and hickory are my favorites, never had a alder to try.

I have also substituted some seseme oil or something called mongolian fire oil (found in the asian section of the store).

Just try to cook it fast as not to dry it out.

dave

I do similar, just smoke at fillets or steaks at 250F until they flake, around an hour. Spray the fish with some cooking spray to keep it from sticking, or if the pieces are small put them on squares of greased foil so they can go right on my plate.

I'd think you could also smoke for around 1/2 hour and then finish on a hot grill. Haven't tried that, but might tonight with a halibut steak.

Thanks all for your input on my question. I look forward to getting some fillets next weekend and giving this a shot.

I have three butts is the smoker right now. Started em last night. The temp is at 188. Going to take them out to the lake this afternoon and have a great time with friends.

You might try this, it works in a smoker too--Less the liquid smoke of course

Pacific Northwest Salmon


8 tablespoons unsalted butter


1/3 cup honey


1/3 cup (packed) brown sugar


2 tablespoons lemon juice


1 teaspoon liquid smoke flavoring


3/4 teaspoon crushed red pepper flakes


Combine ingredients in a saucepan. Cook over medium heat, stirring, until smooth, five to seven minutes. Cool to room temperature. Pour cooled marinade over one center cut filet (about 2 pounds) in a dish just large enough to hold it. Let stand for 30 minutes, turning once before grilling.


Source: The New Basics Cookbook

Hey, T-Rex, that's a recipe for grilling. Have you smoked this before? That thick of a sauce on salmon won't let a lot of smoke through. Just my thought.

Most times when the heat hits it the excess drips off.

When I makes Squaw candy it is purdy much caked in brown sugar, but again when the heat hits it, it runs off.

But you're correct the recipe is for grilling, well thats not really true either. It's for Cedar planking salmon. Which in a way is smoking. You ever heard of that?

You really don't want alot of smoke in salmon, it kills the taste of the fish. Thats why the wood of choice in the great Northwet is Alder. It's very light. And we got a bunch of it.

I posted my recipe over in the recipe forum try this.

http://forum.cookshackamerica.com/cgi-bin/ultimatebb.cg...t_topic;f=4;t=000283

Hey AF, how is the Little Rock thang going? Enjoying yourself? Finding any good eats?

Got 2 1# fillets in the smoker, using about 1/2 oz hickory. Temp is at 115. I brushed with olive oil, added a dash of sea salt and a bit of lemon pepper. We'll check it out in about 20-30 minutes!

Over all, the salmon was good. The 1/2 oz of hickory was just right, lemon pepper was good. could have used a tad more salt. The smoke took about 1 1/2 hours (140 degrees internal temp in the thickest part of the fillet). This is not my favorite smoke but the Mrs. like it as a change from pork. With just the two of us, a butt or brisket goes a long ways!

On the salmon, when did they start using color in the feed to make the flesh pink? I thought that was kind of strange.

Have great Memorial Day weekend all!

GLH

My stay in Little Rock has gone pretty well thus far. The hotel I am staying at let me bring my smoker. So lots of good eats... right here. Also good eats at Papa's and ok q at mean pig(too reliant n sauce)

OK. Sounds good.

I reckon if ya gotta bring your smoker with ya on your travels, you got it bad.

I think we are coming down on monday. I wonder if the River Market will be open. Heck, I wonder if anything will be open.