Looking to smoke some Salmon. What do I need? What do I need to do?

[barelfly]

Thought I’d post in here, since I used the same method.

This method turns out great smoked salmon! Smoked at a temp of 170* until salmon hit 135*. Used apple wood and a sweet blend of chips. Just went with the 4:1 ratio dry rub over night, rinsed and dried, then 5 hours in fridge to form pellicle. Didn’t add any seasoning prior to smoke, just want the salmon and flavor from the cure. After it smoked, I wrapped it in plastic wrap and letting it sit in ththe fridge until we eat it.

Should be good! As past results have been great!

 

[polarlys]

Hi Walt.  Roger from NJ here again.  Just yesterday I did some hot smoked salmon following your procedure and was very satisfied with the end result.  I've always done cold smoke and serve it with cream cheese on a bagel or English muffin or sliced with scrambled eggs.  I had a small piece of very nice quality Norwegian salmon trimmed down to just a nice loin.  I've never seen it packaged like that but this was brought from Norway by a friend when she was visiting in September.  Anyway,  Thanks for the suggestion and recipe.  Not that I will change my tastes but I definitely will make it again. 

How do most people consume the hot smoked style ????    Somehow I just don't see it as being the main item on a dinner plate but more in some form of an appetizer or snack.  I'd appreciate any suggestions.

ThanX,
Roger from NJ

 

[Lonzinomaker]

Crackers and beer with a side of smoked cheese is my favorite way to consume smoked salmon.

 

[polarlys]

Now I certainly would't argue with enjoying my smoked salmon like that any day.  But in addition I was thinking of how it would fit into a main course for a meal ???  Just yesterday we finished off my trial batch with scrambled eggs for breakfast.  Not bad at all. 

I can only do so much snakkkin  so looking for other ways to use it.  How bout in fish taco's.  I'll make some more and give that a try.

ThanX for the suggestions.  Keep 'em coming

 

[Walt]

Roger,

We eat it as a main protien with roasted vege or as a topper for caesar salad. My favorite thing it to toast a croissant & add cream cheese, capers & red onion. Fresh spinach or avacado are also nice add ons.

Somewhere on this site was a post about salmon dip in a crisp piece of bacon that was formed around carrots as a mold. They were awsome.

Hope that helps...

 

[Ken]

I was in the same situation about this time last year.  I had a new model 1 and wanted to smoke some fish.  This forum was the perfect place to start as they do such a good job of focusing on the basics.  The basic smoker temp of 170 was perfect and the brine of 4 parts brown sugar and 1 part kosher salt works perfectly too.  A bit of maple syrup is nice.  I take mine out at 138 but that's just my smoker and thermometer.  Using two probes seems to make sense as the fish can be thin.  The lower temperature of the two is the one that I go by.  Salmon is great but don't pass on the chance to smoke some steelhead.