Had some extra time on my hands so I cooked up some fresh salmon. Sliced up and ready for some seasonings.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jul03_0001-1.jpg)
Put on some minced onion, onion powder, cayenne pepper, black pepper,
cinnamon and some sugar.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jul03_0002-1.jpg)
Ready for the smoker with 1 hr 20 min cherry(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jul03_0005-1.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jul03_0004-1.jpg)
Started the smoke at a cabnet temp of 120 F for an hr then up to 140 F for an hr then up to 160 F for an hr then final cook temp of 180 F.
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jul04_0003.jpg)
(http://i726.photobucket.com/albums/ww263/OU812_bucket/Jul04_0002.jpg)
It turned out great, the sweet mixed with the heat just about right.
Cinamon,
Never thought about that on salmon.
Did the flavor come through with the other flavors?
Quote from: Gizmo on July 06, 2009, 08:23:28 PM
Cinamon,
Never thought about that on salmon.
Did the flavor come through with the other flavors?
Just right, the spices all blended great, I don't really like my fish salty.
I thought about adding some lemon pepper but didn't want to over do it.