Finally fired up the smoker for the first time in a couple of years and salmon was on the menu, it's a really easy cook (~2 hoursish) and it's really hard to fuck up. Just make sure that you get the salmon filet that is skin on and you will be fine.
Process:
Brine in water 1 cup brown sugar, 1/2 cup sea salt, freshly ground pepper and a cup of cheap vodka to cut the fishy flavor (I had gin on hand and that worked fine too). I left mine in for ~24h but 2 to 4 should be just fine as well. You don't have to brine but I recommend that you do.
Rinse off the brine thoroughly and pat dry with paper towels, put a thin coat of olive oil on the meat side and add your favorite fish rub. I used lemon pepper and course ground salt (I don't use (((kosher))) anything). Yes, a simple rub but I'm a simple guy.
Ideally you will want to set your temp in the 180F to 200F range to give the meat more time to absorb smoke but I was running my pit a bit hot (225F to 250F) since I had to go to work and my boy was hungry. It worked out better than fine but next time I will go with the lower temps.
Just let it smoke and when it hits between 140F and 145F it's done. Be prepared for a rather short but measurable stall in the low 130s.
Smokey, flakey and melt in your mouth this was by far the best fish I have ever cooked using any method!
Finally fired up the smoker for the first time in a couple of years and salmon was on the menu, it's a really easy cook (~2 hoursish) and it's really hard to fuck up. Just make sure that you get the salmon filet that is skin on and you will be fine.
>Process:
Brine in water 1 cup brown sugar, 1/2 cup sea salt, freshly ground pepper and a cup of cheap vodka to cut the fishy flavor (I had gin on hand and that worked fine too). I left mine in for ~24h but 2 to 4 should be just fine as well. You don't have to brine but I recommend that you do.
Rinse off the brine thoroughly and pat dry with paper towels, put a thin coat of olive oil on the meat side and add your favorite fish rub. I used lemon pepper and course ground salt (I don't use (((kosher))) anything). Yes, a simple rub but I'm a simple guy.
Ideally you will want to set your temp in the 180F to 200F range to give the meat more time to absorb smoke but I was running my pit a bit hot (225F to 250F) since I had to go to work and my boy was hungry. It worked out better than fine but next time I will go with the lower temps.
Just let it smoke and when it hits between 140F and 145F it's done. Be prepared for a rather short but measurable stall in the low 130s.
Smokey, flakey and melt in your mouth this was by far the best fish I have ever cooked using any method!
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