Hot Smoked Salmon

[sblair1255]

I have tried the "Schmancy" recipe but thought it was lacking something. Anyone here have a different method & recipe for smoking salmon that others drool over? I'm Smoked Salmon. guessing some of our members in the northwest must have some good recommendations. Appreciate any help. Thnx

[kmhfive]

Not tried anything yet.

[EdF]

This works, but it's a bit of work: https://www.evernote.com/l/AKJAyM5f6...xM5cJzG_Mogsfk

[sblair1255]

they have a lot of detail in that article and it's the only one I have seen that said skin off (which I prefer) or skin on.

[texastweeter]

Same recipe, BUT, instead of brining the salmon first, I dry brine it using SALMON MAGIC (it is heavy in salt) and the use the same brown sugar crumbled on top.... WOWIEEEE

[sblair1255]

Thanks i will give this stuff a try. I have seen it before for other meats and a cajun version as I recall.

[David C]

I use the Simply Superb Salmon recipe from Smoke & Spice for Red (Sockeye) and Silver (Coho) and it goes over quite well. For King (Chinook) I tend to use sous-vide with a mustard dill rub.

[sblair1255]

Thanks all I'm willing to give anything a try.

[Elton's BBQ]

Hers a couple of ways i did it..
Hotsmoked pepper salmon

Hotsmoked Juniper salmon

[Troutman]

I'm not where I can get to the exact recipe and quantities, but we usually brine our salmon before smoking and/or grilling in about 1 cup each (depending on the size of the fillet) of light soy sauce and light brown sugar. We also us a generous amount of Tony Chaceres seasoning and fresh dill. Seal it in a one gallon baggie (or vacuum sealer) and refrigerate over night. We usually pat dry after coming out of the brine and let it dry a bit before re-applying our seasoning. Every time we serve this to guests they insist on the recipe. Enjoy!

[Guttenberg]

I make this all the time. Goes perfect with those brooklyn bagels, and way better than the super expensive salmon they sell! Big hit with everyone:

I do this with a slab of salmon from costco
wet brine 10 hours - just salt, brown sugar, bay leaf and peppercorns
Cure 8-12 hours in the fridge
Smoke @ 180-200 until internal temp hits about 125-130 in the thickest part. If the slab is very uneven in thickness I'll cut it in half so the thin part doesn't turn to jerky.

[Guttenberg]

Sometimes i paint maple syrup on before the cure, honestly I don't taste a huge difference.

[NukeGuy]

This is how I do salmon. I use low sodium soy sauce. Regular soy makes the fish too salty for my taste. http://www.nakedwhiz.com/smokedsalmon.htm And smoke at 225F.

[EdF]

i've used that one to good result!