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8 replies

First Salmon effort

FM Former Member
A good friend gave me some Alaskan Salmon and I'm having trouble deciding on the correct smoke time. There are many different opinions and tastes, and it can be very confusing. I want to smoke a small salmon ( about 1/12 lb. ) I will brine overnight,rinse,add some more spice, let sit one hour ( fan ) and put it in my CS Elite. I want it to be firm and not like LOX. Dense for appetizers and not wet. Now for the real question. I need the CS temp setting,and the cook time.I noticed no one smokes salmon with mesquite! Why? I love the taste. Please give me your taste for wood to use on salmon or any fish. My first time with fish so forgive the dumb questions. Thanks, As Always.
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FM Former Member
Let it sit until a pellicle forms. May be an hour, or two, but let it form.

People don't smoke salmon with mesquite because it will completely overpower the fish. Alder, apple, or lite oak might be better, but it's your fish.

I would preheat the cooker and get the smoke flowing, so crank it up. Then when I put the fish in I'd drop it back down very low, 140-150* and let it go until the fish is done to your liking. Time is up to you.
FM Former Member
Todd thanks for getting back so quickly. As I said this is all new to me so forgive the next question. I will let the salmon sit for a couple hours before smoking and I assume it sits outside the refrigerator and will not kill my guestsSmiler I will try to buy some Alder in the morning for my cook ( taking your advice ). You said cook until I think it is done but I have no idea if that cook time is 2 3 4 hours. Thanks for your patience.
FM Former Member
There's no way to tell about the time because I don't know how thick your fish is, how fatty, which shelf you'll be cooking on, etc. I'd check it after 30 minutes, and then in 20-30 minute intervals thereafter.

I don't know where you're located, so I mentioned alder wood. I've never cooked with alder since the closest alder tree to me is maybe 2000 miles away, but they swear by the stuff in WA.

Also, the salt and sugar from the brine will give you protection while the fish forms a pellicle. You'll live.
D dlsMember
Turbodad - When I hot-smoke salmon, I do so with 3-4 lb. King filets. I brine them for 4 hours, and let them rest another 4 hours to form a pellicle. I then smoke them at 160F for 2 hours.

For the small piece of fish you have, I definitely would not brine it overnight. Go for 3 hours max. Smoke it for 1.5 hours then check it to see if it's done to your likeness. If not, smoke it a little longer.

If you can't find alder, apple or cherry make decent substitutes. Save the mesquite for a brisket.
B bacchus2bMember
You can let the fillets sit in your refrigerator overnight uncovered and the internal fan of the refigerater will do a great job forming a pellicle.

Another fast fan method is to lay the fillets in your oven on racks with the oven door open, and place a fan blowing air into the oven. It creates a convection effect which drys the fillets quickly.

I used that method after catching about 75 sand trout in Galveston with a buddy. We had smoked trout mousse, trout salad, etc. Great fun!

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