Backwoodsok

» Support TQJ

» Log in

User Name:

Password:

Not a member yet?
Register Now!

» Online Users: 38

1 members and 37 guests
Most users ever online was 2,553, 02-17-2020 at 12:48 PM.

» Stats

Members: 969
Threads: 14,365
Posts: 157,537
Top Poster: PigCicles (10,055)
Welcome to our newest member, SmokyOkie
Page 1 of 2 1 2 LastLast
Results 1 to 10 of 19
  1. #1
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default want to smoke some salmon.

    Tera and I have never been a huge fan of salmon.
    Not sure if I have ever even tasted smoked salmon.

    I have never cooked it other than salmon patties.

    What do you prefer when it comes salmon, smoked, grilled, skillet or oven?

    what are the procedures you like to use? (including wood types)

    All help is appreciated.

    No thread jacking or negative comments toward indoor cooking please
    Last edited by glued2it; 07-24-2008 at 04:28 AM.
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

  2. #2
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    Jeramy, I have some leftover in the fridge. Come get a sample.

  3. #3
    Join Date
    Jun 2008
    Location
    Tulsa, Ok
    Posts
    2,326

    Default

    Oh yeah, I prefer it smoked, but thats just my opinion.

  4. #4
    Join Date
    Jan 2008
    Location
    Irving, Tx
    Posts
    633

    Default

    Smoked, Grilled, pan seared... I like salmon all ways!

    Here is about the best Salmon recipe that I've found. I believe it can be attributed to Jim Minion and his team. I've made this using entire sides of salmon as well as smaller fillets. It's good smoked, grilled or baked.

    "Official Cardogs BBQ Salmon"

    Dry Rub
    1 cup light brown sugar, packed
    1 cup non-iodized table salt
    3 TBSP granulated garlic powder
    3 TBSP granulated onion 1 TBSP dried dill weed
    1 TBSP dried savory
    2 tsp dried tarragon
    Mix all ingredients thoroughly. Turbinado sugar may be substituted for brown sugar. To substitute garlic salt and onion salt, reduce table salt to 1/2 cup and double garlic salt and onion salt to 6 TBSP.

    Finishing Rub
    1/4 cup light brown sugar, packed
    1 TBSP granulated garlic powder
    1 TBSP granulated onion 1 tsp dried savory
    1 tsp dried tarragon
    Mix all ingredients thoroughly. Turbinado sugar may be substituted for brown sugar.

    Buy a fresh, 3-pound salmon fillet, preferably Sockeye or King. Remove the pin bones using tweezers or needle nose pliers. Do not remove the skin. Place skin-side down in a glass or stainless steel pan.

    Pack the dry rub on the flesh side of the fillet, approximately 1/4" thick. Let the fillet rest in the refrigerator for 2 to 3 hours (the longer you leave the rub on, the stronger the salt flavor). Rinse the fillet in cool, clean water to remove the dry rub, then pat dry. Allow to dry for about 30 minutes, until the flesh becomes tacky.

    Heat a barbecue grill to medium to medium-high. Sprinkle finishing rub on the fillet (twice what you would use as if you were heavy salt and peppering). Cook with the lid closed to an internal temp of 140-155*F (your preference) measured in the center of the thickest part of the fillet.

    We recommend using wood to produce smoke while cooking. On a charcoal grill, just sprinkle a few wood chips on the coals. On a gas grill, place wood chips in a pouch made of aluminum foil. Poke holes in the top of the pouch and place it on the hottest spot under the grill. Alder is our wood of choice, but fruitwoods are a wonderful substitute.

    You can also smoke it at lower temps of 225-250*F; this allows for more smoke on the fillets.

  5. #5

    Default

    I'm a lazy a$$, I just sprinkle a good sugar rub (I just use my pork rub) on the meat side and lay them on some wet ceadar planks. Smoke thum until they start to cumble. Don't remember how long, but the last time I did it, it was over an hour at 250 in the drum. Go light on the smoke as they will suck it up. I use apple.

    Wally world had started to cary individual packed salmon fillets. They are small but handy if you only want to deal with a little bit.

    If you don't like the gamey bite of salmon, lemon helps.
    Josh
    AKA: Geek with Fire


  6. #6
    Join Date
    Mar 2008
    Location
    Santa Rosa Beach, Florida
    Posts
    359

    Default

    James and Geek,
    Thanks for the salmon recipes. I especially liked James' and I look forward to trying both of them.
    Florida Bill

  7. #7
    SmokyOkie Guest

    Default

    You never had smoked salmon over here? We can change that.

    I like it best smoked with honey. Fruit wood is nice, but then so is hickory.

    I cook it until the juices show opaque in the thickest part of the fillet. usually about 45 minutes @ 250.

  8. #8
    Join Date
    Jan 2008
    Location
    Tulsa
    Posts
    1,328

    Default

    What about plum wood?

    I had picked up some salmon the last time I went shopping.
    I've been looking at it every time I walk by, but this last time I just grabbed it.

    I have turkey breast to do Friday, BB's on Saturday and a cookout to attend Sunday.
    So I won't be able to do them until Tuesday or Wednesday.

    So in the meantime keep the input comming.
    VDS aka "IT"
    Brinkman Smoke N Pit Pitmaster
    Kegerator(retired)
    OUTDOOR GOURMET 11-PIECE COMBO FRYER SET
    KCBS Certified BBQ Judge
    Formaly "The Q Joint" BBQ Team (The Butt Man)
    There's no place like 127.0.0.1
    Facebook

    Jeremy
    .

  9. #9
    Join Date
    Jan 2008
    Location
    Benbrook, TX
    Posts
    684

    Default

    Gonna have to bookmark this thread.

    I am one that dislikes salmon because it is too heavy of a fish flavor for me. I have only eaten salmon one time that I actually enjoyed it. It was an appetizer at the restaurant in the tower in San Antonio. Don't remember how it was prepared.

    Wife has been bugging me lately for some salmon and she bought some at Sams. I have been dreading having to eat it. May go ahead and try it this weekend.
    Chuck

    http://cookinwithchuck.blogspot.com Updated 01/10/10

    Midnight Blue Smokers - Ft. Worth, Texas

    Q Joint Plank Owner.

  10. #10
    SmokyOkie Guest

    Default

    Rule #1 when buying salmon (or any other fish for that matter) is smell it. If it smells like fish, don't buy it. If it doesn't smell fishy, it won't taste fishy.

    Also, about the only salmon I see at Sam's is farm raised. Wild salmon is much better.

Page 1 of 2 1 2 LastLast

Similar Threads

  1. Salmon and twice smoked taters
    By cabinetmaker in forum Fish and Seafood
    Replies: 11
    Last Post: 07-23-2008, 05:15 PM
  2. Smokin a Salmon today
    By cabinetmaker in forum Fish and Seafood
    Replies: 5
    Last Post: 06-28-2008, 02:07 PM
  3. Salmon Anyone?
    By SmokyOkie in forum Fish and Seafood
    Replies: 5
    Last Post: 06-24-2008, 09:56 PM
  4. Salmon On the Kenmore
    By crewdawg52 in forum Fish and Seafood
    Replies: 8
    Last Post: 02-23-2008, 08:37 PM
  5. Sweet-Glazed Salmon
    By phatQ in forum Fish and Seafood
    Replies: 0
    Last Post: 01-14-2008, 11:04 PM

Posting Permissions

  • You may not post new threads
  • You may not post replies
  • You may not post attachments
  • You may not edit your posts
Powered by vBadvanced CMPS v4.0.1