Salmon

I'm not much of a Salmon smoker, but I used the find button to come across these recipes.... link

If you have any questions on them, maybe TNQ or Mr T will help.

iowahawks, Listed are to links that will help.

TNQ, prefers a dry brine. I prefer a wet brine. Look them both over or better try them both and decide for yourself.

http://forum.cookshack.com/eve...01038883/m/216105633

http://forum.cookshack.com/eve...1038883/m/5372983117

I typically use oak or pecan; sometimes no wood with fish or chicken. Salmon is good smoked as simple filet with your favorite seasoning or brined. Like T said, to wet or dry brine is a preference and good results either way. I have been very happy with dry brining. Important thing with salmon is to smoke at a low temp around 180-200. Cooking too hot will force fats and proteins out of the fish and it will be dry; that's the white coagulated 'stuff' that forms on the surface of the fish. Also cooking salmon too long will tend to dry it out as well. Try it at lower internal temps around 140; you can always cook some more if that doesn't suit you.

Alder wood is used a lot in the northwest. Apple wood be my next choice.

quote:

Originally posted by TN Q:
Try it at lower internal temps around 140; you can always cook some more if that doesn't suit you.

AGREED...I don't do Salmon, but when I smoke Crappie, I like it closer to 130*. Doesn't seem as dry as you pointed out.

Right on Max. Alder wood is great with fish. I just used apple on my salmon, and it was great. I smoked at 225* cause the apple wood I have is having trouble smoking at lower temperatures.

quote:

Salmon

The best for all time are mequite and hickory which are strongest and can be the best choice to use for Salmon. Having a good experience and don’t need and other recipe.

The best way to cook the salmon is to Poach the salmon. Place it in a large pan. Than cover it with any liquid or fish stock. Heat the fish over medium heat and allow the liquid to simmer.

Where does the smoke come from?

Got a 2 1/3 pound Copper River filet on smoking right now. Used Karen's Recipe. Didn't have enough maple syrup on hand so added a little molasses and some Gentleman Jack to the brine.
Soaked over night last night. Formed pellicle in the fridge all day today. Smoking with 2 oz. sassafras wood (kind of a root beer flavor)
It will set and flavorize more tonight and tomorrow some will end up as smoked salmon spread for a pot luck at work and some for home, too.

Can't wait to taste it tonight.

I made the Que n RN salmon spread recipe for my barbecue last Sat., and it was a big hit...as was the Santa Maria Smoked Tri Tip.