Wild pacific salmon is in season. I am lucky enough to live close to a grocery store that flys fresh sockeye in from the B.C. coast. The deep red flesh is a thing of beauty no? When the fish is this fresh and awesome, I keep it simple. I salted it and crumbled some brown sugar over top just before throwing onto the One Touch. It was then smoked using a small chunk of Apple over indirect heat until firm to the touch (the fillet was a bit thin to get an accurate reading with my digi). This is one of my top three favorite foods, fresh fish with great salmon flavour complemented with the subtle taste of applewood, outstanding, if you are lucky enough to see fresh wild salmon at the store buy it (don't look at the price tag)!
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Smoked Salmon
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Founding Member
- Jul 2014
- 1910
- Leesburg, VA. (Northern, VA)
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We have two weber kettle grills (one LARGE and one small/average), the SnS and the Weber Smokey Mountain 18" smoker. We use both natural lump charcoal and KNB for smoking and measure our temps with a Maverick 733, thermopen and MK4. Favorite beer depends on what is cooking (alt answer is yes).
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Awesome!!
And considering I used to get it for "free" as my own catch (boats are expensive!) I blanched at the prize of frozen at my butcher's. But after cooking it up and tasting that familiar fresh taste it was worth every penny!
Your salmon looks gorgeous and I love the simple smoke taste, jealous!!
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Founding Member
- Jul 2014
- 5148
- Stockholm, Sweden
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Author of the book Barbecue, fire and smoke
Grills
PK 300
My custom built offset smoker
My custom built hot box
Thermometers
Thermapen
Fireboard
Accessories
Slow n' Sear
All my recipes, photos and information can be found at
https://hankstruebbq.com
YouTube channel
https://www.youtube.com/c/Hankstruebbq
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