Huskee's Smoked Salmon

[richinlbrg]

OK we tried this, and here is my critique.

AMAZING!!

it has been hot as blazes, so I smoked them on my WSM using a charcoal snake instead of my usual Soo doughnut. I DID miss on the temp and went about 6 hours at 163. They were GREAT right off the grill. Even better this morning. I think they have now been finished this evening.

I've not tried Meathead's version, so no comparison, but Huskee 's recipe worked GREAT! TASTES GREAT!

[Huskee]

Woo hoo! Glad you liked it, and thanks for the feedback.

[Thunder77]

Huskee , My local grocery store has sockeye on sale this week!! Is that a good choice for this recipe?

[Huskee]

I agree with Mbmorgan below, yes! The thicker fillets the better IMO.

[MBMorgan]

Huskee , My local grocery store has sockeye on sale this week!! Is that a good choice for this recipe?

Sockeye (red) salmon is IMHO the finest eating salmon ... with silver (coho) being a close second.

[Spinaker]

I agree, nothing better than Sockeye.

[Thunder77]

Sockeye is pretty awesome. I just never smoked it before. My store has it for $6.99/lb this week, which is almost unheard of around here.

[richinlbrg]

stock up, Thunder77 !!

[Willy]

I've used this recipe for 30 or more years and the family LOVES it

I use skin-on king salmon steaks (never tried fillets) about 1 1/2-2 inches thick, brine them in a ratio of one gallon water, 2 cups NON-iodized salt, two cups sugar, and two cups white vinegar. Brine overnight, take out of the brine and let dry for about 30 minutes. Hot smoke around 225-250°F for about two hours. I haven't made this in several years, but it is really tasty, not salty, not vinegary. It's special Christmas time treat for my extended family.

This recipe precedes my AR involvement by almost 30 years, so the validity of the brine ingredients may be in question, but the results are wonderfully tasty regardless.

[Huskee]

Go ahead and post this in the main fish channel if you would.

[jbeck1986]

Huskee Looks like a great recipe. I will have to give it a try.

Have you ever tried taking the salmon straight off the smoker and almost immediately putting it into zip loc bags and letting them cool off in there? My dad does this with most everything he smokes. It ends up adding a glaze to everything that's full of flavor. It's sort of sticky almost like its candied.

It's always been a big hit with everyone we have ever given it too. We did this with wild duck and Canadian Geese, Beef, and salmon. My dad used a lot of brown sugar and teriyaki type brines with the birds/beef. Then a brown sugar and fruitier brine with apricot and peach juice and a couple other variations.

[Huskee]

Huskee Looks like a great recipe. I will have to give it a try.

Have you ever tried taking the salmon straight off the smoker and almost immediately putting it into zip loc bags and letting them cool off in there? .

Yep, that's exactly what I do. Maybe not immediately, but I highly recommend eating it cold vs straight off the smoker.

[Huskee]

HorseDoctor Great idea, never thought of that!

[Thunder77]

What?? Forget about bacon??

[HorseDoctor]

I said almost... ;-)

[EdF]

Anyone tried the "Three Men with too much time on their hands" method? Awesomely consistent!

[Bob Benhardt]

Huskee looks like a great recipe - the brown sugar looks interesting.

Smoked my first salmon fillets 2 weeks ago. Liked it so much I smoked a larger batch this past weekend.

Not only is the smoked salmon awesome the day of the cook but the leftovers make for a phenomenal salmon patty! Yum!

Happy Smokin!

[Huskee]

Thanks Bob, you too! I've even sprinkled a little more salt on top the next day and it gave it kind a sweet & salty thing. So good. Leftovers you say? I've heard of those...

[andy barnes]

Great Looking photo's Huskee. Love smoked salmon. My recipe I have used for many years is quite different but I will try yours when my sister sends more Alaskan pink salmon. I omit water and dry "brine" all trout and salmon overnight in the fridge and use a thin brown sugar slurry to baste once during cook and after I pull the fillets out. !/2 C kosher salt, 2C brown sugar, 2Tblspn white pepper, 1 tblspn crushed bay leaf (I put in spice blender), 1tblspn ground cloves, 1tblspn ground mace and 1tblspn ground allspice. I lightly rinse fish and pat dry and let pellicle form before smoking. I don't the skin fish. I smoke a lot of coho salmon from Eleven Mile Reservoir here in Colorado and for some reason they are the oiliest fish I have ever come across so I have to be sure to line smoker with foil to catch all the oil.

[Huskee]

Thanks for sharing your recipe. Can you put it in the main Fish channel? https://pitmaster.amazingribs.com/fo...eafood-recipes

[Bob Benhardt]

Huskee Yep - it happens all the time with me. My thoughts are if I am going to sacrifice some beautiful smoker wood - then by gawd I'm gonna make it worth while.

Getting ready to whip up the salmon patties here in a few minutes as Summerslam is full steam ahead and getting closer by the minute.

Took a little nibble off the thawing out pre-smoked salmon and OHHH YEAHHH...

Happy Sunday and more importantly - HAPPY SmOkIn!

[Huskee]

Right on bro!

[TCConz]

what does par-thawed mean ?

[Elgine]

Par-thawed means partially thawed

[TCConz]

What does par-thaw mean ?

[RickyBobby]

Thanks for the recipe Huskee. I've run a couple batches of Meathead's recipe with excellent results! I look forward to running a batch of yours and See the difference.

[Thunder77]

Huskee you don't mention how much salmon this recipe will brine. ??

[Huskee]

Huskee you don't mention how much salmon this recipe will brine. ??

I've always used it with one big fillet, maybe 2ft long. I don't really know weight. Like any brine, as long as the pieces are submerged it'll work.