Salmon

I don't know much about Atlantic Salmon. I have smoked lots of Pinks, Silvers, some Kings and a few Sockeye over the years. All Salmon are not the same. I like Silvers the best. Maybe it's the fat content that makes them so good. I think Atlantic salmon are like silvers. Sockeye, as in Copper River (very expensive) Sockeye may have less fat content, dryer, less flavor. Maybe more spice would help. I use the same brine you use, only I add whole allspice and worchershire sauce.I also brine for 24 hours. If fillets are small I use a little less salt, but I still put in brine one day then smoke the next. Then about 30 or 40 minutes before it's done I paint it with a mixture of Franks Red Hot and brown sugar and sometimes a little fresh cracked pepper. The glaze absorbs into the meat and help keep it moist. Makes a nice finish on top. All the salmon tastes excellent then. It all takes a practice, I don't smoke by temp, but by texture. All smoked fish is good, some is just better. Hope this helps. Stan

The Atlantic would have quite a bit more fat than the wild Sockeye. Especially if it(sockeye) was caught far up river. The further up river the more fat they burn off since they don't eat after entering fresh water to spawn.

As far as fat content goes on wild salmon it has always seemed to me that it went(from high to low) King,silver,pink,sockeye. You would almost have to catch the salmon yourself to get wild Atlantic.

Oh, as far as yes or no. I say say "yes" it was the difference in fat content.

Thanks guys. I think i'll stay away from the expensive (sockeye) for smoking and just use for grilling. I'agree it was the lack of fat that caused the dryness. Since i have brought salmon to a few occasions, i'll probably be asked to fix by friends & family & will definately use the cheaper salmon, with more fat content.

Thnx

RT