smoking salmon techniques

Unknown

Hello fellow egg-ers!
I am new to BGE and am looking for techniques for smoking salmon. And to the fellows who replied to my previous message , I went back to the dealer and asked for the thermometer they had omitted to give me! Thanks for the advice!
Lot's of brines and marinades as well as cooking instructions are available on the web but I need to know what to place the fish on ! In a pan or foil ? I Don't own any fancy accessories (yet) so any quick and dirty method would help.
Anyone have any suggestions ?[p]cheers[p]Vince

Bordello

Vince,
Try this link (if it works, LOL) I'm not big on fish but so far everyone likes this that I have cooked for.[p]Cheers,
New Bob
[ul][li]Salmon with Dijon Bourbon Glaze Submitted by: Gretl[/ul]

Jethro

Vince,[p]Just place the salmon directly on the grill, skin side down. No need to flip during cook.[p]I use a spatula to take mine off an haven't had much of a problem.[p]Regards,
Jethro

Sigmore

Vince, The best way I have found to smoke salmon is indirect, raised grill with pizza stone on top. I have one of those Cameron stove top smokers I bought before I got the Egg. What you do is take out the tray and wire stand out and put that on the stone. Cooks nice and slow with lots of flavor. Dizzy Pigs idea of maple and butter with your favorite rub does wonders.

thirdeye

<p />Vince,[p]For grilled salmon, I prepare the Egg for a medium temperature (300° to 350° dome ) direct setup, using a few apple or alder chunks for the smoke. I leave the skin on one side of the fillet and oil it to prevent sticking to the grate. The fillet in the picture (about a 2# piece), is seasoned with garlic, cracked black pepper and Tone’s Lime Pepper. The cook takes about 30 minutes or until the salmon just begins to flake (about 140° internal). I don’t turn it.[p]I have other technique for simple cured and smoked salmon, but this method takes preparation the night before and 3 to 5 hours of smoke time at 180°. When you said you wanted something quick, I took that to mean grilled. Let me know if you want a cured & smoked technique.[p]~thirdeye~

Kyle

Vince,
I have had some great salmon using the recipe below.
SALMON MARINADE
1/2 Cup of Soy Sauce
1/4 Cup of Oil
2 Tblspns Molasses
2 Teaspns Ginger
2 Teaspns Dry Mustard
6 Cloves of Garlic Minced
Marinate salmon in the mixture for 4 hours, turning occasionally.
Marinate salmon in the mixture for 4 hours, turning occasionally.

Unknown

thirdeye,
I would love to get the detailed long version

thirdeye

<p />kc, This is an easy technique that yields good results. I have done it using skinless fillets, by laying the fish on pieces of oiled foil 1/2" larger than each fillet, and not turning.[p]FISH DRY CURE For Salmon, Trout or Steelhead[p]This makes enough Dry Cure for about 10 pounds of fish: [p]1 cup kosher salt
2 cloves of garlic, finely chopped
2 cups firmly packed brown sugar
1 teaspoon ground ginger
1 teaspoon ground white pepper
½ teaspoon pulverized bay leaf[p]On a cutting board, sprinkle a little of the salt onto the chopped garlic, and mash to a paste with the point of a knife. In a small bowl, combine the garlic mixture with the remaining salt, the sugar, ginger, pepper and bay leaf. Mix this very well. Extra can be stored in the freezer.[p][p]Sprinkle about 1/8” or more of dry cure into the bottom of a glass baking dish (don’t use metal). Place the fillets, skin side up, on top of the dry cure. Cover with plastic wrap OR sprinkle rub onto a piece of plastic wrap, place fillets on top and seal with the seam on top. The wrapped fillets can be stacked. (I put them on a shallow tray just in case one leaks). Refrigerate about 8 hours. The moisture and oils in the fish will liquefy the dry cure and make a syrup which will cure the fish. After curing, rinse the fish very well under cold running water, rubbing gently to remove the syrup. Blot dry with paper towels and put on a racks to air dry until tacky, at least 2 hours OR put back into the refrigerator for about 6 hours. (Salmon should be seasoned before drying with black pepper, ground garlic or Montreal Steak Seasoning or whatever you like. [p][p]For smoking, brush or spray a light coat of olive oil or Pam on the skin side of the fish and on your smoker rack. Place fish in smoker with the skin side on the rack and hot smoke at 170 – 200 degrees for 2 to 3 hours, using equal parts of alder wood and apple wood. Check once or so to make sure the skin is not sticking to the racks. (spray skin side with oil if it starts to stick) Switch to cherry wood and maple wood for 1 or 2 hours. This will give the salmon a nice red color. Smoke until fish flakes easily (about 140° internal). These times are for thick fillets 3 to 4 lbs., adjust for thinner fillets or for trout. [p] Serve hot or chilled. This will keep in the fridge for 4 or 5 days, but it very seldom lasts that long.