I have ate smoked salmon before that wasn't brined. It just had pepper and lemon juice on it and it was wonderful. It was cooked on a stove top smoker not a Bradley. Should I brine first to smoke it in my Bradley?
There are people here with a lot more experience than me who will post as they see this, I have done salmon fillets (frozen from Sam's Club) a few times without brining and they turned out great, I used the basic salmon recipe in the Bradley recipe book that came with the smoker, just changed the wood to pecan. I am brining some thick pork chops for today's smoke though
Thanks for the quick response Saber 4.
Just checked my Bradley recipe book and there is no recipe for salmon.
Sorry, my mistake it was in the little oval Bradley recipe book that was given to me at the NRA Convention. Here is a scan of the recipe hope it helps, we found that we like to add a pinch of kosher salt right before it goes in the smoker.
(http://i1331.photobucket.com/albums/w599/Robert_Shulter/OakSalmon_zps2f2bbd4f.jpg) (http://s1331.photobucket.com/user/Robert_Shulter/media/OakSalmon_zps2f2bbd4f.jpg.html)
Thanks ill try that today.
Hope it turns out as good for you as it does for us, Post some pics if you get a chance.
I have smoked/roasted several types of fish in the Bradley without brining. I usually will use maple, and cook at a cabinet temperature of at least 225°F. I cook until an internal temperature of 140°F, or sometimes until the fish flakes (depending on how I want my fish that day). Tuna I will only take to an internal temperature of 135°F.
Salmon turned out dry and bland. I will brine it next time. Oh well. I have a lot to learn about smoking with this Bradley. Going to try ribs sometime this week.
I love sashimi and tend to like my salmon on the rare side. I typically smoke salmon until I can flake the flesh, and each flake glistens with moisture. The fish is tender, moist and juicy, with hints of that wonderful smoke flavor. Serving salmon this way to my friends and family for the last decade has never failed to disappoint, especially to those that typically like their salmon cooked until it is "woody"
I've used the method at the top of the fish discussions page and it has never failed me. I've used it on salmon and steelhead trout and it always comes out awesome. Just cut the batch in half for less amounts of fish