Smoked Salmon Question

fiver29 · May 2009

After reading through the smoked salmon recipe on TNW web site I have a question.

It says you smoke the salmon with the skin on. My local wholesale club sells pretty nice filets with no skin.

Now, I'm thinking for a 6-12 hour smoke I'd probably want the skin on. Right? Without it might make something undesirable.

Any thoughts? Just go for it with no skin? Skin?

thirdeye · May 2009

I'm a skin on man. If I do smoke skinless fillets, I will make a parchment cutout a little larger than the fillet and oil the side that will be against the flesh

fiver29 · May 2009

That's a good idea. I could just put it on some parchment. Hadn't thought of that.

I like your montage, btw.

OttawaEgg · May 2009

I did some smoked salmon 2 weeks ago and it was nothing short of fantastic.

Skin on - brined over night in brown sugar, salt, touch of garlic, pepper and maple syrup.

Patted it dry - got the egg going, so soon as the coals started, I slapped some alder and maple on, plate setter, and put the salmon right on the grill. Dome temp was about 140 when I put it together, shut the vents to about 1/8" and let it slooooowly creep its way up to 200. Checked after 3 1/2 hours, the white fat just on top, so I took it off.

Best SS I've ever had.

Ripnem · May 2009

6-12 hours is a long time for smoking Salmon. 3-4 for me at around 200 and finish at 225.

I just can't stand it when it is too flaky and dry. Also skin on for me too.

reelgem · May 2009

That looks soooo good Wayne. I'm going to have to pick up some salmon on the way home from work today.

reelgem · May 2009

I like your method Adam. I don't like my salmon too dry. I'll have to try your 3-4 hour method. So, other than your cooktime and temps are you doing thirdeyes recipe?

stike · May 2009

i think he's talking about cold smoking....

the cold, cured, cold-smoked stuff usually has skin off (when served at least), but i think when you are cooking it (anything over 180 is essentially 'cooking', skin on is easier and doesn't really affect presentation.

RRP · May 2009

Ever since I read NatureBoy's hint about skinning the salmon so as to be able to cut out the hidden blood line running under the skin my salmon has been so much better tasting. That dark stripe is easy to see and cut out with a fillet knife before the cook than fiddling with it after.

thirdeye · May 2009

Ron,

You probably figured this out, but aafter removing the bloodline, do you lightly season the fillet, oil the skin and put it back on for smoking?

Ripnem · May 2009

I use Hi-Mountain Brine and soak for 2-3 days and then into a cold water bath for 12 hrs +/- then let them dry for 4-12 hrs in the frig. As far as cold smoke, not sure if I am or not :laugh: but it sure doesn't last long. I give most of it away to people I do work for and some farmers that allow me to hunt as well as friends that can't get enough of it. You should see my favorite ND farmers eyes light up when she sees me in the fall/winter. Sure beats paying 100-125 bucks a day that some do. :ohmy: Her land is posted up tight and always full of birds, my honey hole for life and hopefully my kids as well. PRICELESS!

I will be giving Thirdeyes method a try just as soon as we get back to lake Michigan to re-load. I'm down to about 6-8 lbs which is scary low.

thirdeye · May 2009

The Copper River salmon above was a long smoke, and the steelhead below was around 3-1/2 hours. The smoke time depends a lot on the pit temp and the size and species of fish you have, under certain conditions it can take some time. I like the moist finish too. Look close in that that bottom one, you can see the bloodline Ron was talking about.

Ripnem · May 2009

Where do you get all your Salmon Wayne? What kind is it?

Ripnem · May 2009

That stuff looks great

I gotta get back to catchin some more soon. Can't wait to try your methods and rubs.

thirdeye · May 2009

I have two semi-reliable markets in town. We generally get the wild Alaskan when it's in season (usually 2 or 3 varieties) and when it's not available, I still go for the farm raised. of the farm raised, the Atlantic is my favorite.....It's actually quite good for smoking, both flavor and texture wise.

thirdeye · May 2009

...I just finished prepping a fillet like that. Seasoned the backside with garlic, pepper and Tsunami Spin. I'll do the same to the upside, + add some lemon slices. The skin is back in place, and Little Boy is coming up to temp.

RRP · May 2009

LOL - in all honesty, Wayne, no I hadn't figured that out! To me the skinless flesh of the fish has a better chance to smoke and cook thoroughly.

fiver29 · May 2009

Thanks for all the replies. There is a gold mine of info in it.

I really like the idea of cutting off the skin, taking out the bloodline, then putting the skin back on for smoking.

So, 6-12 hours sounds a bit long for most of you. How long do you smoke?

Ripnem · May 2009

How much Salmon do you have and how thick is it?

You could experiment if you have enough. So you can figure out what you like.

3-4 1/2 hours for me. I try and keep the pieces small enough so that it doesn't require a party to un package them. I vac pac 90% of my SS.

thirdeye · May 2009

I like the protection that the skin gives, and I thnk it helps to hold moisture. The skin adheres really well, and I go back in the fridge with it after the prep. I didn't do the removal on the belly strip, and changed up the seasoning to spicy on that piece.

stike · May 2009

are you smoking cold or hot?

we get a lot of folks asking about "smoked salmon", but it seems they are cooking it, rather than trying to produce the cured fresh (uncooked) stuff that is served cold. both are good, but they are entirely different.

if you are cold smoking, you could go 4 hours or so. technically you could smoke it forever to taste if you wanted.

but if you are hot smoking, you don't cook by time, you cook it til the salmon is done, around 145 or so (also to taste). a lot quicker cook at 250 dome temp

question is, what kind of salmon are you making?

thirdeye · May 2009

Adam, If you make your friends promise to wash and return those $3 smokin' planks, try vac-sealing with a side of smoked salmon on them. The presentation is nice.

Uh, washing in hot water only that is.... LOL

fiver29 · May 2009

I haven't purchased any yet. Right now I'm in learning mode. Once I've got enough info I'll pick out which recipe and type of fish get.

The recipe on TNW web site said shoot for 180*. For 6-12 hours. That just seems like a long time to me.

I'd like to do smoked salmon. Not grilled. Not cold smoke. Just smoked.

Am I on the right track?

Misippi Egger · May 2009

Jeff,

I'm glad you brought that up. I was reading all this and thinking "smoked salmon"? This sounds like slow cooked salmon in smoke.

Those packs of smoked salmon we get from our daughter in Seattle are cold smoked and are incredible!, BUT are different, as you say, from cooked salmon.

I definitely think there is confusion here in the terminology.

stike · May 2009

when he said he wanted to smoke it for 12 hours, it could only be cold smoked that long. otherwise it would be as tough as the sole of a boot. so i assumed he wanted cold smoke recipes....

the cold floppy (not stiff, flakey) stuff, that is bright red (or light pink) is cured, often smoked cold, and served sliced and cold. (as an aside, i have often been described as stiff and flakey :blink: )

then there's hot-smoked or cooked salmon essentially. cedar planked salmon is "smoked salmon" by definition. anything over 180 is cooked.

just don't know what kind of salmon he's trying to do. like asking for smoked pork recipes. haha not to be mean or anything, just sayin'

if it was smoked skin-on, there'd be no benefit to the smoke on that skinned side (assuming it's on a rack and getting smoked all around), because the smoke wouldn't penetrate the skin. once you take the skin off, the smoke is gone (on that side anyway).

Misippi Egger · May 2009

I cook my salmon direct, skin-on. Usually with only minimal seasonings (lemon pepper or Shaking the Tree). It cooks fairly quickly, is medium rare internal and has a definite smoked flavor (just from the lump).

I guess a longer, lower cook, especially if one added some wood chips (alder, maple, etc), would give a much stronger smoked flavor to the salmon. In that case, you're right about removing the skin. It seems it would be harder to NOT overcook it with this technique.

stike · May 2009

i meant to add that i didn't think it was bad to smoke with skin on. smoke is so pronounced you don't really need it on all sides. had some smoked mackeral at easter that always comes with the skin on. hot smoked, too.

i just haven't ever seen the cold smoked stuff served skin on. but then again, i don't get out much

i cook mine medium rare too. not flakey, but thready. when you fork it apart, it is barely translucent

fiver29 · May 2009

Ok, so if I went 180* how long should I let it go? The recipe says to go 6-12 hours. That seems a bit long to me.

Here's the recipe:

http://www.nakedwhiz.com/smokedsalmon.htm

Smoked Salmon Question

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