Salmon Advice

[oakville smoker]

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.

[Tenpoint5]

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.

[Quarlow]

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

[squirtthecat]

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.

[oakville smoker]

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 !

[KyNola]

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

[ArnieM]

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.

[squirtthecat]

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)

.. love on a plank and never done it in the Bradley ..

That could be a song..

[oakville smoker]

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

[OU812]

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.

[oakville smoker]

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 !

[Quarlow]

Mrs said....   OMG !, OMG!  ....  she usually only says that later in the evening
So I guess I will be making  this again !

LMAO.

[Smokeville]

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.

[OU812]

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

[Kummok]

Come on up OU.....everyone tells me I get mine for "free" up here!! ;)