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Smoking Salmon Today

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    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?

    #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.

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      #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.

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        #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
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          Flavor plus leaving the skin on gives the best indicator of when its done.

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

        No fish is more receptive to smoke than salmon. This recipe creates an elegant, delicate, moist piece of salmon with a hint of sweet, salt, and garlic. Unlike the stuff we put on bagels, it is "hot smoked" at about 225°F. This smoked salmon is perfect served on its own, in potatoes, in scrambled eggs or risotto, or in a sandwich.

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

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            #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.

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              #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

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