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have a whole fillet from sams cooking for dinner with a little marinade the guys from the firehouse put together several years ago

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.

Save the left overs for them lunch salads you'll eat on these new year diets!
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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
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.

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