Hot Smoked Maple Salmon

CTMike · September 2018

Bought two lbs of wild caught Coho from Whole Paycheck. Put it in to the brine for 8 hours, then will dry on the rack overnight in the fridge to form the pellicle. I will smoke it tomorrow to go with some Ribeyes and grilled asparagus.

NibbleMeThis · September 2018

Great looking salmon, you can tell it isn't that weak farm raised stuff

What is in your brine? It looks good, I'm guessing orange zest and some teriyaki or maybe soy sauce.

gasman79 · September 2018

Gonna need the recipe there...

CTMike · September 2018

4 cups cold water, 1 cup pure maple syrup, 1/2 cup brown sugar, 1/3 cup kosher salt, and zest of 1 orange.

Before putting it on the smoker tomorrow I plan to add a light dusting of the rub I use on ribs: Kickin’ Maple Honey.

CTMike · September 2018

NibbleMeThis said:

Great looking salmon, you can tell it isn't that weak farm raised stuff

I refuse to buy farm raised Salmon.

gasman79 · September 2018

CTMike said:

4 cups cold water, 1 cup pure maple syrup, 1/2 cup brown sugar, 1/3 cup kosher salt, and zest of 1 orange.

Before putting it on the smoker tomorrow I plan to add a light dusting of the rub I use on ribs: Kickin’ Maple Honey.

👍 let’s see the results tomorrow

lkapigian · September 2018

That looks great already...that brine might work for Salmon Jerky as well

smokingal · September 2018

Looks like it should be pretty tasty. Nice work.

CTMike · September 2018

So I forgot to pull it out of the brine last night.

So I just put it on the rack in the fridge to dry.

gerhardk · September 2018

Looks good, we are doing the same for dinner.

Richard Fl · September 2018

Did some salmon a few years back on cedar plank with drizzle of maple syrup and kahlua. Little sweet but great flavor.

CTMike · September 2018

This will be paired with some SV reverse seared ribeyes, grilled asparagus, and roasted root veggies (purple carrots, parsnips, and fingerling potatoes). More pics to follow.

CTMike · September 2018

Left in the fridge for 8 hours, sprinkled a light dusting of Hot Honey Maple rub and into the warmer on Ol’ Mortimer. Warmer is running 175 F while I’m cooking 3 packers and 33 racks of baby backs for the boys in the mechanical maintenance shop at work.

lkapigian · September 2018

Heck Ya...only 33 racks WTF

CTMike · September 2018

lkapigian said:

Heck Ya...only 33 racks WTF

This was all prepaid so that’s how many sold.

lkapigian · September 2018

Awesome @CTMike

CTMike · September 2018

A couple of decent looking Ribeyes with some Cowlick.

Then in to the hot tub:

CTMike · September 2018

The veggies to be roasted and today’s charcoal of choice.

caliking · September 2018

I like how this is shaping up.

Hot Smoked Maple Salmon

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