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.
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.
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