Smoked salmon

rickandlisap

Looking for some guidance on smoking salmon.  Any ideas out there? I've never tried it on the BGE.

fiver29

I like the @thirdeye method for smoking salmon.  I use his cure recipe, then use Dizzy Pig Raging River for seasoning.  I use alder for fire spice.  I mainly do this cook around the holidays and get requests for it all the time.

http://playingwithfireandsmoke.blogspot.com/1995/02/seafood-dry-cure-for-salmon-trout-or.html

Legume

Are you looking for cold smoked salmon or hot smoked ?

Cookinbob

I have hot smoked quite a bit of salmon and trout, here is how I do it.

Brine for up to 2 lbs. of fish or fillets

• ½ gallon water at room temperature
• 1 C. Kosher salt
• ½ C. brown sugar
• 3 T. lemon juice
• 1 t. onion powder
• 1 t. allspice
• 1 t. ground pepper

Mix ingredients in a glass or ceramic container until thoroughly dissolved.

Place fish in brine, ensuring all pieces are completely submerged. (I do in a ziploc bag with all the air pushed out)

Refrigerate for the following time based on weight of each piece of fish or fillet 

1. ¼ lb. to ½ lb.       45 min.
2. ½ lb. to 1 lb.        1 hour
3. 1 lb. to 2 lbs.       2 hours

Once brined, rinse and dry the fish, and place on a rack in the fridge for a few hours to develop a pellicle.  You can also put on a rack in front of a fan for about an hour (but not if it is hot in the house )

Stabilize the egg at 190-200 and smoke for about 1-1/2 hours.  I have used apple and pear wood.

Doc_Eggerton

Substitute a sweet rub for my homemade, I suggest Traeger Sweet.

http://eggheadforum.com/discussion/1169884/hot-smoked-salmon

Canugghead

My favourite recipe:
http://www.nakedwhiz.com/smokedsalmon.htm

Did a small batch recently, went for 10 hours, we like it dry.

at 5-hour mark:


after 10 hours:

RedRamona

I mostly followed the nakedwhiz recipe linked above, but simply brined mine with a blend of rosemary and celery sea salt mixture and after resting it a day in the fridge, smoked it today over 9 hours with some apple chunks and we're all ready for tomorrow's Father's Day breakfast.