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9 replies

Salmon Recipe conversion help please

V vickibMember
Found this recipe on the seafood forum from quite a few years ago. Sorry I copied it and forgot to look who the author was, but, my question is, how do I modify the "smoke for 1 hour on smoke setting" to work in a SM025.

1 cup of kikomans soy sauce
1/2 cup of olive oil
10-12 cloves of garlic finely chopped
3" piece of fresh ginger finely grated
2 table spoons of sugar (I used splenda because i'm doing the low carb thing)

mix together and marinade 4-6 hrs

Smoke setting for 1 hr and turn up to 250 for 20-30 minutes or till fish flakes nicely with a fork.
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D dlsMember
quote:
Originally posted by TN Q:
I'd go with a meat probe too, but look for more like 130 degrees internal temp

low cooking temp is best for salmon as it helps to retain moisture. If you have ever noticed the white coagulated "stuff" on salmon it is from cooking too hot. I usually use 180-200 and preheat to avoid the initial high heat swing.


I agree with both points, TN Q. I cook/smoke salmon at a low temp. and pull at 125F-130F. I then tent loosely with foil for 5-10 minutes before serving.

Also, in my opinion, salmon, and most other fish that are cooked "till fish flakes nicely with a fork" are simply way overcooked. That might work with salt cod, but not much else.

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