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A family friend just returned from Alaska after catching a record salmon. He's asking about smoking some of it. Any tips or ideas?
Alder works great! I haven't tried Cedar though.
Does he want to cold smoke it to help preserve it?
That is a long process that takes a few days. Or does he want to cook it in the smoker? I smoked a salmon this past Sat and it was great.

I smoked one salmon side that was de-boned, skin still on. It weighed about 2.5 lbs. I brushed both sides with olive oil, sesoned it, put it in the smoker skin side down. Smoked it between 200-220. At that temp it takes about an hour to an hour and half per lb. You know it's done when the meat is flakey. Don't over cook you will dry it out. With about an hour left to go squeeze fresh lemon on the salmon every 15 minutes or so (keep your lemon in the smoker so the juice is warm when you squeeze). The salmon skin should still be soft and not dried out. The meat should also be moist and not dry. Good luck! I love salmon cooked in the smoker.
He has 20 pounds he would like to smoke like you buy in the store for lot of money. Those little 5 oz. packages you buy for $5.00. If you watched Sports Beat this last Saturday night, you saw his story.
Ok so he wants the long process. You can try this website and good luck. Let us know how it turns out.

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Sorry, pasted the wrong web address. The last one is good and you can read it but I think this is the one you are looking for:

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Smoked Salmon Instructable
Try this one, it's kind of a down and dirty of a happy medium.
I'll smoke it for him! I loveee salmon. I am in West Jordan.


You not the expert, casually?
Smoking salmon is very easy. You need to make a brine. I like to use Brown sugar and salt. 2 cups sugar to 1 cup salt. Prepare the salmon fillets with skin on or steaks. Place salmon in brine in a non reactive bowl (I prefer glass). Cover bowl and refridgerate over night. Remove salmon from brine and rinse with cold water. Place salmon on smoker racks and place in smoker. I like to sprinkle some freshly ground pepper on some of the salmon at this time. Smoke salmon using alder for 12 to 14 hours. The fish should have a glazed/ shinny look. Remove from smoker and cool. Vaccum pack or seal in ziplock bags. Enjoy.
No1plumber, what temp do you recommend?
For that long it better be a cold smoke. 150-160 degrees. I've never had to spend that much time turning out a quality piece of salmon however.
Gene thats kinda what I thought, 12-14 hours?? I cook'm on the kettle with indirect heat, at about 200* or the UDS about same temp for no more than 1hr, Just till it flakes apart and MOST of the moisture is cooked out. One key is to make sure you have a good clean smoke going before you put them on and have a nice long spatchula or two of them to get them off!

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