How to hold salmon

Former Member

I've got to cook about 50 whole filets of salmon(about 250 portions) and that is way more than I can fit in my smoker at once. On top of that, the salmon will be served over a period of 2-3 hours. I will have a grill available so I was thinking about smoking to about med-rare the day before, then portioning and finishing on the grill to order at event. Planned to marinate briefly(~1hr) in italian dressing prior to smoking. How does this sound? Should I use a brine and then just brush on glaze when it's finishing on the grill? Suggestions please.

7/10/083:18 AM

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Original Post

Former Member

Well, no responses mean't I just had to wing it.

I did a quick brine, then smoked at low temp to med-rare as mentioned. Pulled from smoker and cooled quickly, then wrapped for todays event.

This morning I mopped some with Italian marinade and some with an asian soy ginger type marinade. I was able to cook to order on the grill because this was for triathlon contestants and they finished at different times over about a 3 hour period, so it wasn't difficult at all to keep up.

No problems with fish drying out, maybe due to the brine. I'm not a big salmon fan but I liked this quite a bit, and everyone else seemed happy too.

7/13/086:17 PM

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