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Smoking salmon: Help I don't know much!!

JulieJulie Posts: 133
edited 8:53AM in EggHead Forum
A friend of mine wants me to smoke salmon he caught. What temperature and for how long? I plan on using alder wood. Any suggestions?

Comments

  • RhumAndJerkRhumAndJerk Posts: 1,506
    Julie,
    This is a very good recipe that is always a hit at EggFest. I think that this the same one that KennyG makes as well.[p]Hope this helps,
    RhumAndJerk

    [ul][li]Salmon with Dijon Bourbon Glaze[/ul]
  • nikkignikkig Posts: 514
    Julie,
    My hubby did some salmon a couple of weeks ago. He used the method in the link below. He said it turned out very good.

    [ul][li]Smoked fish[/ul]
  • Trout BumTrout Bum Posts: 343
    Bourbon%20Dejon%20Salmon.jpg
    <p />Julie,
    Try the link below, it's the best I've ever had. Just made it again on Saturday, everyone raved. It was gone in a matter of minutes.
    The pick is of the 1st one I did, only 1/2 of a filet. Now I allways do a whole filet.
    B D

    [ul][li]Gretl's Dijon Bourban Salmon[/ul]
  • KennyGKennyG Posts: 949
    sal123.jpg
    <p />Julie,[p]I like to marinate in teriyaki sauce for a couple of hours, splash with Jack Daniels and then drizzle with maple syrup before smoking (alder, of course) at 250* for about an hour until it flakes nicely with a fork. Yeah, I know I cheated on this cook since I had to make a big batch.[p]K~G

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