Salmon & Trout

[nolan]

3 lbs of Salmon with skin on.
2 whole trout filets with skin on.

1.) Wash and dry fish
2.) lightly coat with olive oil
3.) dry rub with Chef Paul Prudhomme's Salmon Magic (the mustard seeds were the perfect flavor crystals).
4.) Preheat smoker - I followed the Salmon recipe on Bradley's main site:
5.) Using Alder flavor bisquettes, start the Bradley Smoker at a very low temperature, 40°C to 60°C (100°F to120°F), for 1 to 2 hours.
6.) After the first couple of hours increase temperature to 70°C (140°F) for 2 to 4 hours.
7.) Finish at 80°C (175°F) for 1 to 2 hours.

I smoked for 3 hours with Alder, and removed within 8 total hours.  The fish came right off the skin and was very moist and rich.  Almost too rich but very good.  I failed to get pics of the finished product...

[Slamdunk]

What - no finish pics??? You too busy batting people away from the finished product???

What type of salmon is that? Looks like Coho or small spring.

What are you going to do with the remaining fish? I'm assuming you've consumed some of it. One of the best uses for smoked salmon is to combine it with scrambled eggs, or pasta, tastes delicious!

That's a lot of work for 3 lbs of fish. Now that you've got your procedure down pat, next time more salmon!!

Tight lines and good smoking!!

[nolan]

It was Atlantic Salmon and I planned to purchase a whole fish to smoke but it was $10.99 a pound.  Those three pieces were one pound each.  I don't remember King Salmon costing that much when I visited Seattle a few years ago...

I'll make sure to take pictures of the finished product next time!

[Kummok]

CPP's Salmon Magic is my wife's favorite for grilling...I prefer Reveo'd w/ Yoshida's Original Gourmet sauce for grilling. (I used to make my own salmon spice mix but it gets to be a pain mixing enough for King salmon 3-4 times a week.) Haven't tried the CPPSM for smoking.......