Hey all
Need some salmon advice. I have been threatening to smoke some salmon and Saturday I actually bought a fillet of Atlantic
Salmon. Now I need to figure out the easiest way to get some decent results. Some method that would create something
good for a dinner, so not a jerky or anything like that.
I dont mind salmon but the acid in it does not seem to like my tummy about an hour after I eat it. I am hoping this might help
that situation or at least make it taste good.
As always, any help would be appreciates.
OS,
I am not a big fan of most fish, but I have found that if you take the skin off and remove the dark colored fatty tissue from the flesh. You will have a better tasting fish. I have been told that if the fish has been exposed to any mercury that is where it is stored. I AM NOT an expert on fish nor will I ever claim to be. One of the fish guru's will be along shortly to help you better.
I don't know if this will help you and it is not a smoker recipe, but I take lemon juice and mayo and add some spices , maybe dill or some Italian sesoning and mix it all up to a paste and spread it on. Then I BBQ it. It's pretty good
I haven't tried one in the Bradley yet, but we like them cooked on cedar planks on the gasser..
That would be more of a hot smoke. No brine, etc.
I have done the cedar plank thing with salmon with decent results.
I think I really want to smoke this. Its not a huge piece so if we don't like it, no biggie
I am more of a carnivore than a fish eater but I really dont mind it. I love the shrimps and scallops and lobsters, damn near anything
with a shell on it.
I had a whole Black Sea Bass Last week that was cooked over an open fire and it was very good.
But I have to try this salmon smoked, I just have to !
Hey Oak, you got any cajun seasoning or something along those lines? Sprinkle it on your salmon and into the smoker at 225-250. Don't know how thick your fillet is but it may not take more than an hour to cook it at that those temps. Salmon cooks very quickly.
KyNola
OS, I'm with squirt; love on a plank and never done it in the Bradley.
If you take a look the recipes at susanminor.org (fish and salmon sections) you might get some ideas and see the techniques used. Good luck.
OS, let us know how it turns out. Salmon is $$$ here, so I don't really want to experiment with it.
(unlike that 99 cent/lb pork butt that just followed me back to the office)
Quote from: ArnieM on November 30, 2009, 09:33:44 AM
.. love on a plank and never done it in the Bradley ..
That could be a song..
I am thinking I am going to follow Brad the chef's lead here
He posted a recipe that was a touch over an hour of smoke and then finished in the oven
I saved his post somewhere, it sounds promising and will do it this weekend
Its not a huge piece so if it bombs, not a lot lost, just my pride..... LOL
I know what you mean about the expense. Now that everyone wants all the benefits from
fish oil and Omega 3s, I think they jacked the price up.
Costco here usually has a good deal on salmon fillets
Quote from: oakville smoker on November 30, 2009, 04:13:51 PM
I know what you mean about the expense. Now that everyone wants all the benefits from
fish oil and Omega 3s, I think they jacked the price up.
The fresh, if you can call it fresh living in Nebraska, goes for $ 8.00 per lb here.
Let us know how the salmon turns out.
So the deed is done
Brined the fillets for a few hours today, started with a basic brine and flavored it
I think there brown sugar, garlic and something else, cant remember
Smoked 90 minutes with Alder, finished in 45 degree oven
Splash of maple syrup before plating... served on a bed of lemon garlic shrimp, oven taters and biscuits
Mrs said.... OMG !, OMG! .... she usually only says that later in the evening
So I guess I will be making this again !
Quote from: oakville smoker on December 05, 2009, 05:36:31 PM
Mrs said.... OMG !, OMG! .... she usually only says that later in the evening
So I guess I will be making this again !
LMAO.
Quote from: oakville smoker on December 05, 2009, 05:36:31 PM
So the deed is done
Brined the fillets for a few hours today, started with a basic brine and flavored it
I think there brown sugar, garlic and something else, cant remember
Smoked 90 minutes with Alder, finished in 45 degree oven
Splash of maple syrup before plating... served on a bed of lemon garlic shrimp, oven taters and biscuits
Mrs said.... OMG !, OMG! .... she usually only says that later in the evening
So I guess I will be making this again !
Hi oakville smoker;
Huan Ming often has salmon on for $5.99/lb... and I found some full fillets at a big discount in the last-day-sale bin at Lococco in Hamilton on barton Street at $3.99/lb.
Quote from: Quarlow on December 05, 2009, 07:11:31 PM
Quote from: oakville smoker on December 05, 2009, 05:36:31 PM
Mrs said.... OMG !, OMG! .... she usually only says that later in the evening
So I guess I will be making this again !
LMAO.
Good one ;D
Sure wish I could find some fresh salman for $ 5.99 let alone $3.99
Come on up OU.....everyone tells me I get mine for "free" up here!! ;)
Quote from: Kummok on December 09, 2009, 05:06:46 PM
Come on up OU.....everyone tells me I get mine for "free" up here!! ;)
Man I would love to but the drive would kill me with the cost of fuel.
I would pay shipping and fair cost of the salmon though.
I did my Costco Atlantic salmon this week with the cold smoked gravedlox recipe that came with the smoker. 1.3KG (approx 3 lbs). Cost about $20. It is the first thing I have smoked with my OBS 4 rack. I have gave some to the neighbours for Christmas and fed the rest to my family. Very weel received and eaten in a real hurry. Pics are posted in the Introduce Yourself section of the forum.
http://forum.bradleysmoker.com/index.php?topic=13303.0
I will definitely try this recipe again.