Salmon tonight

How did it come out? I'm doing some "cardog salmon" tonight

fantastic!

The salmon is did was the same recipe from my CS150 and I'd have to same it came out drier than the CS did. It could be the salmon itself, but the inside, cooked to 155, was a drier, almost flakier texture instead of the moist inside.

Tried the salmon, it was really good. Thanks for the recipe.

what one did you try?
jeff

oops sorry about that post wrong window. sorry jeff

I'm sure Tom was referring to Ed's recipe since I didn't post Car Dogs.

See what you get with those late night posts.

Smokin

The one I did was the one from Ed Maurin. Like I said, very good. I did 1 hour on smoke and 25 minutes on 250�. Will probably try 20 minutes on 250� next time. The marinade is good. I used Alder wood pellets I got from Traeger.

Thanks Tom,

While I'm not new at all to Smoking, I'm having fun experimenting with the new FE.

Appreciate the ideas, next time I do salmon, I'm trying Ed's recipe.

Dang Eddy the ony thing the guys like to cook here at the FireHouse it Spaghetti... I might have to try this one next shift.

See you in Lakeland,
Craig

Here in KC if I ask wether they want steaks or salmon they'll always go for the fish. The first time I did it I had 5 long faces looking at me at the store when I picked it up (only 7 on duty at a time). It's always nice to turn some heads around and expand some folks idea about what good food is.

Did my first salmon smoking based on Fast Eddy's posted recipe yesterday. After the ingredients were mixed, I knew I have a winner marinade there. The garlic, ginger, soy sauce and olive oil mix were so fragrant. When I opened my AmeriQue on the second hour, the salmon (about 3 lbs) was well smoked. When I took out the salmon from the rack, I had difficulty to pull out the whole salmon without breaking. Will consider cutting the salmon into more manageable sizes for future smoke. Thanks for sharing Eddy.

Jimmy, from Eddy's class of Dec 09 at Cookshack

If you place the salmon on a pan with holes in it, it will smoke well and be easy to insert/remove from the smoker. You can also serve directly from the pan once you get it inside. Pan can be permanent or disposable. I've got a permanent one with nonstick coating. Works well.

Thanks, Pags, for your advise, will certainly look into that. The salmon was very good but the skin was a little rubbery. Would pan searing the skin side for a minute or two affect the already fine salmon meat?

This sounds like the turkey forum.

I don't eat the skin. I don't even buy salmon with the skin on it, so I couldn't tell you.

I always smoke salmon (both skin-on and skin-off) on Frogmats and have never had a sticking problem. I do like seared salmon with the crispy seared salted skin. I do smoke with skin but usually discard the skin after smoking. I'm thinkin' if you try to sear the skin side before smoking that it would likely overcook the salmon during the smoke. If you really like the skin you can season it with a bit of salt and pepper and pan fry much like bacon 'till crispy; I tried it in a very hot oven and the pan fry method; the oven method had crispier parts and then some tougher parts, where the pan fired was more evenly crispy with a bit less tough areas, a bacon press might be handy here.

@ Pags, thank you for your help. Will be looking for a permanent pan with holes.
@ TN Q, thanks for your comments on the treatment with the skin. Now, I have a better handle on what to expect.