salmon glaze

hounddog

I have been experimenting with different types of sugar glazes ovcrtop a dill rub and came upon the idea of using my mapp torch to set the glaze. My glaze was a mix of bourbon, pancake syrup and mustard. I did a salmon fillet. I came out every twenty minutes and basted with the glaze. At end I put all the glaze i had left and run the torch until nothing was wet. [p]I had really good results.

J Appledog

hounddog, [p]Dark rum is also nice with the salmon. Did you brine it or cure it? Smoke it or grill it? What kind of wood, if any?[p]I smoked almost 90 pounds last month and by the last batch I was truly delighted with the results. [p]I am now also experimenting. A couple of days ago I bought some salmon at Costco - farm raised, skinless, color-added Atlantic salmon from Chile. What a disappointment that was after the big, beautiful New Brunswick fillets I'd been buying directly from the importer/distributor! Half of it I brined and the other half I marinated in rum & cured using Raichlen's recipe from How to Grill. I smoked it yesterday morning & took it to a dinner party last night. They both were a hit. A Cuban chef friend brought salmon carpaccio AND lox. Lots of salmon last night.... I also froze some of each to see how freezing will affect the texture. And, I have some grade B maple syrup coming from Vermont so I can see how the darker colored syrup will affect the appearance. I thought more than once about pulling out my torch but just cranked the heat a bit before pulling it from the smoker. That's something else to try; thanks![p]If you are the lobster Hounddog, thank you for Dwell in the Shell. It is a perfect recipe and was one of the first things I ever cooked on a BGE. It was so good I almost cried! Then of course the next time I tried to improve on it. Bad idea....[p]Julie Appledog

hounddog

i am not the lobster fellow. I was sort of slow grilling it using alder and keeping the temp below 250. It's not enough to give it strong smoke. but it is not bad. I have brined salmon, but i didn't bother here.