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salmon help!!!

daffy1909daffy1909 Posts: 478
edited June 2013 in EggHead Forum
have a few fillets of salmon want to try with some smoke,(apple,cherry)? but was wondering on seasoning,time,temp,indirect or direct!! the fillets have the skin on still,and i do have some cedar planks.any suggestions??thanks

Comments

  • I usually do the fillets raised, direct, 400*. You should try the Dizzy Pig Raging River recipe: http://www.dizzypigbbq.com/recipesSalmon.html . You should also try John Henry Pecan Rub...turns out really great and on the sweeter side. If you want to smoke the fillets then pick either your apple/cherry chips/chunks or use your planks (soaked for about an hour). Never tried cedar before so I can't vouch for the taste.

    XL BGE with adj rig & woo2

  • TexanOfTheNorthTexanOfTheNorth Posts: 3,917
    Not sure I would bother with the cedar planks if the skin is still on... it might limit the amount of flavor that gets through to the fish. If you do use the planks then no need for any other smoking wood. We've put DP Pineapple Head on salmon the last couple of times and really enjoyed it.
    ---------------------------------------------------------------------------------
    Well, "spa-Peggy" is kind of like spaghetti. I'm not sure what Peggy does different, if anything. But it's the one dish she's kind of made her own.
    ____________________
    Aurora, Ontario, Canada
  • I just recently did some salmon and smoked with cherry.  It was really good.  Raised direct at about 350 for about an hour.  It was a big ole piece of salmon.

    Damascus, VA.  Friendliest town on the Appalachian Trail.

    LBGE Aug 2012, SBGE Feb 2014

  • LowflyerLowflyer Posts: 785
    Wasn't aware that was the same link as Hooligan posted.
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