Salmon technique with pics

stemc33

Picked up some wild caught sockeye from the store today. Seasoned with lemon juice and BGE Kodiak River. Here's the sequence of pics and how I cook flesh first and the leave the skin on the grill and only plate the flesh. Used a few chunks of orange wood to give a hint of smoke flavor. I prefer this method over cedar planked salmon.

grege345

Like x 10

theyolksonyou

Yep like. Damn buttons!

noregard

I just started using the ****tin buttons and now its gone!  

I LIKE your skin removal technique!  Works every time??  I is because of the grill you have it on or would it work on a reg grill do you think?

Legume

Excellent Stem!

Yes, you can do this with the skin on any grill.

stemc33

Thanks guys. It's never failed @noregard, what has failed is the fish breaking and falling through the grate when trying to flip. That's why I use the expanded aluminum. The trick is to flip early before the fish can flake. Seperating the skin on the grill actually makes removing the fish from the grill easier.

SkinnyV

Same page with you tonight. All wild sockeye

First smoked I did during the day with the digi q @ 4 hrs

Left the digi q on added lump and set it at 325 for dinner

theyolksonyou

@SkinnyV =P~

stemc33

@theyolksonyou and @noregard, what is the button thing you've mentioned?

theyolksonyou

All the like, off topic, disagree etc... Are gone except quote. On the bright side, the emoticons are working again.

theyolksonyou

All the like, off topic, disagree etc... Are gone except quote. On the bright side, the emoticons are working again.

Jeepster47

@theyolksonyou ... you're stuttering again.

@stemc33 ... cook looks good ... pictures look fantastic ... especially the fork profile!!!

theyolksonyou

WTF? @Jeepster47 I don't even know how that happened. How that happened.

Walt2015

@stemc33 what were you cook times and temp? Look delicious :-bd

stemc33

Looks great @SkinnyV. Too much fish in one day for me though. Sockeye is definitely the best. I will never willingly eat farmed salmon. What did you use for brine and what temp on the smoked fish?

stemc33

Walt2015 said:

@stemc33 what were you cook times and temp? Look delicious :-bd

Approximately 2 or 3 minutes with flesh to the fire. The fish sat about 7" above the coals. Skin side down cooked for about 8 to 10 minutes. Temp was at 350°. Once I flipped it, I slide open the DFMT every few minutes or so to peek at it. Once the fat started oozing, I pulled it. Salmon is like a pork butt in that the fat gives you room for error compared to other fish.

stemc33

B

johnmitchell

Awesome...Great tip on the skin removal.. =D> Great plated pics..

UrbanForestTurnings

Nice job. Need to try some orange. . I never flip. I just sear the skin on a hot perforated grate. Then move grate and fish raised or indirect

Brisket_Fanatic

Looks best!

SkinnyV

stemc33 said:

Looks great @SkinnyV. Too much fish in one day for me though. Sockeye is definitely the best. I will never willingly eat farmed salmon. What did you use for brine and what temp on the smoked fish?

the smoked salmon was for later it was on sale ($10.99/lb) lol is that sale....so i decided what the heck. its the standard cure ive read here kosher salt, brown and white sugar with pepper. Wrapped and pressed overnight. Washed and dried few hours then rubbed with honey and various spices one even has coffee rub on there.
Temp was 140 with the digi q. All worked out great, there may be salmon dip on Sunday.

stemc33

Thanks at @SkinnyV, I had no idea the egg could maintain a temp of 140°, even with using a pit controller.

SkinnyV

Nom nom....