Does anyone have a good smoked salmon recipe from start to finish. I need cook times measured ingredents,how much wood,internal temp everthing. Thanks
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I have used "Karen's Smoked Salmon" recipe that is on the Cookshack website. The first time I used this recipe, everyone like the salmon, but it was a little salty for my taste. I smoked a 3 lb Alaskan King Salmon filet, two weeks ago. I cut the salt for the brine in half. The filet was excellent.
Look further down on this seafood forum, a couple of threads for Cardog's Salmon, it's highly thought of.
Here's my May thread on the Cardog recipe. Excellent:
Cardog's Salmon
It's definitely a keeper.
I've also used Fast Eddy's Salmon recipe:
Fast Eddy's Salmon
This is excellent. I did a couple variations(like adding spices I knew my daughter and granddaughter would love). Here's the variaton:
...smoked a 3.75 lb. salmon filet on the Elite using Fast Eddy's salmon recipe with 4 oz of alder wood. The only change I made was to let the salmon air for roughly 30 minutes to develope a pellicle, and then I packed on a rub of 1 cup brown sugar, 1/3 cup dill, a teaspon of pepper and a tablespoon of garlic granules. Smoked as instructed by Fast Eddy.
Fast Eddy's was a smashing success when I had a lot of out of towners in for a few days.
Cardog's Salmon
It's definitely a keeper.
I've also used Fast Eddy's Salmon recipe:
Fast Eddy's Salmon
This is excellent. I did a couple variations(like adding spices I knew my daughter and granddaughter would love). Here's the variaton:
...smoked a 3.75 lb. salmon filet on the Elite using Fast Eddy's salmon recipe with 4 oz of alder wood. The only change I made was to let the salmon air for roughly 30 minutes to develope a pellicle, and then I packed on a rub of 1 cup brown sugar, 1/3 cup dill, a teaspon of pepper and a tablespoon of garlic granules. Smoked as instructed by Fast Eddy.
Fast Eddy's was a smashing success when I had a lot of out of towners in for a few days.
Our good friend Jim Minion has made Cardogs famous in many magazines,forums,etc.
Pags can probably speak well to this,since the left coast gets better salmon,and typically does a better job than most of us with it.
Pags can probably speak well to this,since the left coast gets better salmon,and typically does a better job than most of us with it.
It's an absolutely incredible salmon recipe. Actually they both are. They sure do beat cedar plank salmon. 
Salmon turns out moist, tender, smokey, spectacular. I also used the Cardogs on out of town company and got tons of "best I've ever had." And these comments came from salmon lovers.
Salmon turns out moist, tender, smokey, spectacular. I also used the Cardogs on out of town company and got tons of "best I've ever had." And these comments came from salmon lovers.
Excellent Recipe.There are fishes which migrate between the sea and fresh water. Some seafood groups are salmon, shad, eels and lampreys Salmon run.
The smoked salmon is quite simple as it follow the following procedure:
start with coating salmon with lemon juice and season it with salt and pepper.
In the pan, add the uncooked rice and herbs. Place a rack over the uncooked rice and herbs and place salmon on the rack. Cover with foil and lid.
Cook the salmon over high heat until it starts to smoke, then reduce heat to medium. Smoke the salmon for 15-20 minutes.
Turn the salmon after 10 mins then finish the smoking otherwise. This gives it a more even colour.
After 15-20 minutes smoking time, bring the smoking pan outside. Carefully open the lid, remove the salmon and discard the rice and herbs.
start with coating salmon with lemon juice and season it with salt and pepper.
In the pan, add the uncooked rice and herbs. Place a rack over the uncooked rice and herbs and place salmon on the rack. Cover with foil and lid.
Cook the salmon over high heat until it starts to smoke, then reduce heat to medium. Smoke the salmon for 15-20 minutes.
Turn the salmon after 10 mins then finish the smoking otherwise. This gives it a more even colour.
After 15-20 minutes smoking time, bring the smoking pan outside. Carefully open the lid, remove the salmon and discard the rice and herbs.