From SmokinAl in Central Florida (Sebring) “We love smoked salmon.”
No brine, just coat with EVOO and dust with Cajun seasoning.
Smoke at 225 with mesquite chips for strong smoke for about 45 minutes (don’t overcook). To IT of 140°.
From Disco the Canadian for a wild Sockeye salmon fillet.
- I just sprinkled on some SPOG (salt, pepper, onion powder, garlic powder).
- I preheated my pellet smoker to 180 F with oak pellets and put the salmon on with my BlueTherm Duo thermometer.
- About 1-1/2 hours later, the internal temperature was 140 F.
- I let it sit for five minutes.
From Natej in Australia. SmokinAl said this is how he likes salmon done.
4.8lb whole side of salmon, skin on.
Cut in half, Dry brined with 1 cup kosher salt and 1 cup brown sugar, just laid down a bed of the brine then put the salmon (skin on) on top and covered the top with the brine then put in the fridge for 3 hours.
Took it out rinsed it off and patted dry, left to hang out on the cutting board for roughly 40 mins for tacky pellicle to start forming then put skin side down on a sheet of aluminum foil and out onto the UDS at 220 over lump and alder/apple wood until beginning to flake and a soft pink colour, roughly 45 mins. Took off sprinkled with a little parsley and served.
