I was in a hurry. I didn’t want to mess with wet brining. So I dry brined fresh Coho salmon (1/2 tsp kosher salt/pound), and gave it a light dusting of garlic powder and black pepper, and a sprinkling of brown sugar. I let it set for 1/2 hour only in the fridge.
I smoked on the low setting (about 165 degrees) on my pellet smoker to 120 internal. Dang! It was very moist. Wonderful salmon flavor. Less hassle than "schmancey salmon" and delicious. I’m not dissing Meathead’s method, and I wouldn’t let it set out for long, but it was quick and delicious.
LSG Adjustable Grill/Smoker, MAK Pellet Grill, Large BGE with Several Attachments from the Ceramic Grill Store, Weber Genesis E335 Gasser, Cast Iron Pans & Griddle, Grill Grates, Mostly Thermoworks Thermometers, Anova SV Stick, BBQ Guru Controller and Fan
I'm gonna try a version of this today. Little salt and brown sugar, let it sit in the fridge for about an hour and a half under a little bit of weight. Then smoke as described in your post. Might brush half of it with a little maple syrup occasionally throughout. Will let you know how it goes.
I've done this for the same reason. It works much better with good salmon that has its own flavor. Wild, fresh salmon? Yum. farmed salmon... hit or miss.
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