Smoked Copper River Salmon

Keymaster · June 04, 2011, 07:50:07 AM

Soaked the Salmon in Kummoks Brine for 12 hours overnite. Then got up early and racked it up and put it in the Garage for 3-1/2 hours to get its Glaze on.

Then into the smoker for 2 hours of Alder smoke and it should be done in about 7 or 8 hours

ghost9mm · June 04, 2011, 08:58:31 AM

WOW!!! that looks like some really good eatin when finished, I can eat salmon 3 times a week..well done my friend..

tsquared · June 04, 2011, 10:38:07 AM

Looks good keymaster--i like the look of that nice shiny pellicle reflecting off the interior of your new Bradley. I guarantee once you taste that salmon, the shine on the interior of your smoker won't last long. :)
T2

Keymaster · June 04, 2011, 02:45:04 PM

Heres a couple pics of it all done. This is the best tasting Salmon I have ever had, now I know why it is pinned to the top of the fish page, Thanks for sharing Kummok!!! I do have to admit I split the recipe in half, except the soy sauce (I used Dales) on accident but it turned out awesone and not to salty or sweet at all, Perfect :) :) :) :) :)

iceman · June 04, 2011, 03:55:34 PM

Great job Keymaster. That is going to go fast so you better hide some quick. ;D

Keymaster · June 04, 2011, 04:59:18 PM

Quote from: iceman on June 04, 2011, 03:55:34 PM
Great job Keymaster. That is going to go fast so you better hide some quick. ;D

Thanks Iceman, Your right about that, wife already took two pieces over to the neighbors, but thats all good, the smoke was blowing their way today so thats their compensation ;D I cant wait for the Native Americans to start selling salmon for 5 bucks a head.

muebe · June 04, 2011, 06:15:23 PM

That batch looks fantastic ;D

Kummok · June 05, 2011, 05:07:55 AM

Great job on the Reds, Keymaster!! I should be home right now, dipping them out of the Copper River but having a great time in Branson, MO with Alaskan friends this weekend instead...looks like I'll have to settle for Kenai Reds instead, when I return home.... ;)

Keymaster · June 05, 2011, 05:20:22 AM

Quote from: Kummok on June 05, 2011, 05:07:55 AM
Great job on the Reds, Keymaster!! I should be home right now, dipping them out of the Copper River but having a great time in Branson, MO with Alaskan friends this weekend instead...looks like I'll have to settle for Kenai Reds instead, when I return home.... ;)

Thanks Kummok, I don't know if there still standing But about 25 years ago I built the two story ice houses that fill the boats with ice In cordova and Kodiak and did a bunch of other refrigeration work there, that was right before the oil spill.

smokin65 · June 18, 2011, 03:46:45 PM

Your batch of Copper River looks great.

I did a batch of Copper River 3 weeks ago, Our Fred Meyer store had a special $4.99/lb if you buy the whole fish. I bought 2 fish, each about 4.3/lbs each, had the butcher filet them for me. Everyone said I was nuts to be smoking copper river sockeye, but at that price I had to give it a go. I used two different brine methods, they both came out fantastico........I mean....it was OMG good. Sorry I didn't take any pictures.

Keymaster · June 18, 2011, 05:38:09 PM

That is awesome!!!!

SamuelG · June 18, 2011, 08:29:52 PM

Great looking salmon. Wish I could get them for that price here in SFla.

SamuelG

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Kummok · June 19, 2011, 08:39:05 PM

Can't speak from recent experience (cuz I'm still in America...Oregon at the moment...hopefully headed back through BC/NWT by Tuesday), but reliable sources tell me that the Copper River Red escapement is nill so far...they're expecting a better late run in August. If so, I expect to make that one for my winter supply....small fish but tasty!

pikeman_95 · June 20, 2011, 06:20:34 AM

THAT FISH LOOKS FANTASTIC!!!!

Kirby