Sams Club Smoked Lox Salmon

Well, we many times try to do better than we can buy, Q is certainly one of those you can do better at home than you can at "most" restaurants. And sometimes it's just TOO expensive to try to replicate it at home.

I'd still say you could do better than what you bought, but until then, you found a good substitute.

BIG problem for me is many of the salmon sold are farm raised and I've gotten to where I just don't like it, especially the sizes (not thick enough) and the taste. Maybe if you started with wild salmon you could get something closer to what you buy.

I've been buying salmon at Costco.. the farm raised kind and I like it. Heck, I was commercial fisherman (salmon) for a few years and had nothing but the best pacific coast salmon available. I've never tried grilling Costco salmon or eating it any other way than smoked. I don't use any special brines.. just the simple rub with salt, brown sugar and sometimes a splash of soy sauce.

Typically, I use about a cup of sea salt or kosher salt, a half cup of sugar and a half cup of brown sugar. I'll dry the fillets using paper towels and rub on a mixture of dark molasses and soy.. about half and half. Sprinkle about half of the rub in the bottom of a stainless turkey roasting pan, place the fillets on t and sprinkle the other half on top of the fillets. Place it in the frig for 8-10 hours, flip the fillets and let it sit for another 8 hours. Take it out of the frig and rinse it well under cold water. Finally, I towel dry the fillets and place them on bread cooling racks. You could use the racks from your smoker and you will eliminate additional handling. I balance the racks on two edges of a couple of plates o the kitchen counter and turn a fan on them for a few hours until a pellical forms and transfer to the smoker. Typically, I'll use 1 oz of Apple or Alder for wood and set the smoker at 200ºF and let 'er rip till done. I haven't figured out how to upload a picture.. but, if you want to see my salmon, go to:


http://www.picturetrail.com/sfx/album/view/16070095

Hey Smokenque what an inspiration for smoking fish. Those pictures you posted were phenominal.I think I will adopt your recipe those fillet's looked great. Do they taste as good as they look? Good job man.

From time to time Walmart sells a whole 6 - 7lb wild sockeye salmon. Curing and smoking is very easy.

i'VE TRIED THE WILD COPPER RIVER SALMON, BRINED W/KOSHER SALT & BROWN SUGAR & 2 GALLONS WATER FOR 2 HRS. THEN PUT IN THE FRIDGE ON A CAKE COOLING RACK FOR 18 HOURS. IT WAS THEN SMOKED TO 150*(ABOUT 75 MIN)W/ 3 OZS ALDER WOOD. THE FLAVOR WAS AWESOME.--- BUT IT WAS QUITE A BIT DRIER THAN THE FARM RAISED SALMON. DUE TO THE LITTLE AMOUNT OF FAT. PLUS THE FARM RAISED IS 1/2 THE PRICE OF THE WILD. NOW I JUST STICK W/FARM RAISED & MY FRIENDS & FAMILY CANT GET ENOUGH.

RT64

We use Morton's Tender Quick Salt. We also put on a rack in the fridge and rinse the salom at leat 5 times under cold running water.
We have never had a problem with drying out, but again we have always done the sock-eye's.