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Smoking Salmon Today

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  • BigD_NC
    Former Member
    • Jun 2016
    • 3

    Smoking Salmon Today

    Smoking 4# of salmon later today. It's already skinned, but does anyone use parchment paper under the filet just to ensure an even appearance?
  • Skip
    Founding Member
    • Jul 2014
    • 2373
    • Blue Earth, Minnesota
    • Memphis Pellet Grill, Large BGE, Weber Kettle with SnS, Weber Gasser, Pit Barrel Cooker, Cast Iron Pans & Griddle, Grill Grates

    #2
    I just put it on the grates or something like a frog mat or old cooling grate. Sounds delicious! Post pictures when it's done.

    Comment

    • Sgt Tyree
      Former Member
      • Oct 2017
      • 122
      • Omaha, Nebraska

      #3
      Have taken to smoking salmon lately indirectly laying on a bed of fresh dill weed with a few sprigs on top. I would think the parchment might block some of the smoke and flavor though.

      Comment

      • lizziejoy
        Club Member
        • Dec 2017
        • 7
        • Waukegan

        #4
        I do it right on the grates and prefer to keep the skin on while smoking it. Seems to have a better flavor in my opinion. I like the Traeger recipe for Candied Salmon Click image for larger version

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        • NWDave
          NWDave commented
          Editing a comment
          Now you got me lusting for some coho candy.

        • Sgt Tyree
          Sgt Tyree commented
          Editing a comment
          Flavor plus leaving the skin on gives the best indicator of when its done.
      • jlazar
        Charter Member
        • Oct 2014
        • 554
        • San Antonio
        • Backwoods Chubby G2
          Weber 22" Master-Touch GBS Kettle
          Blackstone 36 Griddle
          SlowNSear (Original)
          Fireboard Extreme
          Maverick 732
          Super-Fast Thermapen
          Rapala 7 1/2
          Bear Paws
          Weber Rapidfire Chimney
          Grill Beast 304 Injector
          G&F Suede/Leather Gloves
          Foodsaver V4880

        #5
        I use Meathead's recipe. Note, it is for salmon with skin.

        https://amazingribs.com/tested-recip...-smoked-salmon

        Comment

        • Bob's BBQ
          Club Member
          • Jan 2016
          • 470
          • Wisconsin

          #6
          Throw mine right on the grate. I like that it gets the carmely crust all around.

          Comment

          • HorseDoctor
            Charter Member
            • Sep 2014
            • 1149
            • Central Iowa

            #7
            I brine overnight, just cause that's the way I've done it for 40 years. I used some skin off salmon one time & it was too salty for my wife... so I always do skin on.

            Comment

            • smokenoob
              Club Member
              • Dec 2017
              • 766
              • Gulf Breeze, Florida

              #8
              Made some Salmon Schmancy on frogmat in my pellet pooper yesterday, it was yummy!
              took 2 hours to get to 150 at 225, may pull it off 5 deg less next time

              Comment

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