BRADLEY SMOKER | "Taste the Great Outdoors"

Recipe Discussions => Fish => Topic started by: Jim O on October 20, 2019, 09:11:14 AM

Title: FIRST TIME SALMON
Post by: Jim O on October 20, 2019, 09:11:14 AM
Have a 4 lb fileted  salmon . What is a good brine , should I smoke skin side down or up and for how long and what temp?
Thanks
Title: Re: FIRST TIME SALMON
Post by: Sausage Master on October 28, 2019, 10:05:52 AM
Here's my smoked salmon process:
Ingredients

•   2 salmon fillets with skin

Marinade:
 
•   1 cup Soy Sauce
•   1 cup Agave Syrup
•   1/2 cup Olive Oil
•   2 Tbs Garlic
•   1 Tbs Ginger
•   2 tablespoons Brown Sugar
•   1 lemon, quartered

Directions

•   Wash the salmon filets thoroughly and place in a pan.
•   In a large bowl, combine soy sauce, olive oil, garlic, ginger, syrup, and sugar and mix well. Pour the marinade over the fillets.
•   Refrigerate for 4 to 6 hours, or if you prefer, overnight.

1.   Preheat a smoker to 250 degrees F and smoke with pecan.
2.   Place salmon on smoker racks skin side down.   
3.   Smoke for 30 to 60 minutes or until fish flakes nicely.