Salmon Problem

Unknown

Tried to smoke a 3lb salmon fillet from Costco tonight. The "Smoked Salmon" recipe from Bill & Brenda Miller says that it should take only 30 to 45 minutes at 225 to get flaky. After 1.5 hours it still was not flaky. Any idea as to what went wrong?[p]I've used this recipe in the past with great success so I'm at a lose and was able to impress my guest. [p]Green Q'r

JSlot

I like to do my salmon at a higher temp, Bill. I smoke 'em at 275° and cook direct at 350° depending on which recipe I'm using. Since you've had success before with the same recipe, I'm at a loss as to what the problem could be. Two things that come to mind would be that either the salmon filet was too big or your thermometer was out of calibration.[p]Happy Holidays!
Jim

Unknown

Bill Halte,[p]I have never used this recipe. That said I almost always smoke everything longer than the recipe calls for, I also smoke at the lowest temp I can maitain. I also calibrate my therms about every 3 months, or anytime I fry food. When I smoke salmon I cook it low and slow for about 30 min to 45 min and then let the temp creep up to around 300 to finish, I also always use indirect heat when smokng.