Smoked Salmon

Fredb

First attempt at smoking salmon, what temp and direct or indirect? As always, thanks in advance.

Dinah_Moe_Humm

I smoked Salmon last week.  It came out ok, not great.  First off, if your recipe calls for salt (and why won't it!), make sure you rinse off the salt really well after brining.  My salmon wound up really salty.  I smoked the salmon, indrect at 180, the egg held the temp really well.  I smoked (apple) for approximately 6 hours, I had about 3 lbs of salmon.  My recipe called for a finish temp of 180.  This temp, in retrospect was too high, I think.  I was monitoring the temp at the fat part of the fillet which meant that the thinner tail section cooked in excess of 180 and it was really dry and salty.  I'm interested in follow up comments for help in my future attempts also.  Thanks for the thread.

ToTheMax

I followed this recipe to a T: http://www.nakedwhiz.com/smokedsalmon.htm

Turns out great.

Herky

I've used this method many times with great results 
http://salmonuniversity.com/archives/582

etherdome

This is what I do. Always happy with it . Smoke of choice but something mild. 

1 cup brown sugar

1/2 cup sea salt coarse

1T black pepper. 

Mix up and rub fish. Wrap in plastic and put in fridge x4hrs. Rinse well under cold water. Let sit uncovered  in fridge  for 4 hours or so. smoke indirect  on foil boat skin-side down. 225-250 degrees x 1 hour ish. 

ToTheMax

ToTheMax said:

I followed this recipe to a T: http://www.nakedwhiz.com/smokedsalmon.htm

Turns out great.

Here's a pic

vb4677

Here's what I did, and it turned out super good:

 http://eggheadforum.com/discussion/1198868/sub-200f-salmon-smoke#latest

Best of luck!

Teefus

My approach.: http://eggheadforum.com/discussion/1202749/smoked-salmon#latest