I just did this recipe on my propane grill and it worked great. My grill cost $99 and the salmon was fresh from the market caught this morning. It doesn’t matter what kind of grill you have, start now. Of course I know it’s better on a smoker but I’m telling you it was absolutely incredible.
What a great recipe. We've been doing this about once a month now since the start of the pandemic. We use the side of salmon from Aldi along with their German pumpernickel or rye. Amazing! Thanks!
I might have missed a few episodes, but I don't think I have ever seen Steven use the same grill twice. I wish I had sponsors for my backyard activities! LOL
I've smoked salmon for years in Soldotna Alaska and I use a liquid brine with either Maple syrup or raw honey along with a mixture of spices. I have a suggestion for you. If you remove the skin and filet off the brown fat, you will get a much nicer and tastier final product. Without the skin you get a more even distribution of the smoke flavor and lose the strong fishy fat taste that casue so many people to shun salmon.
This is my first Sockeye Salmon smoke (already brining & putting in the smoker tomorrow morning)...Skins on already, so do I just go ahead and leave it skinnside down for entire smoking process?? Thanks & Merry Christmas!!
Lots of folks do it that way and are very happy with final product. The next time try it with the skin off and trim all the brown fat off. The skin comes off easy enough with the right technique. If you brine the whole filet it is easier to trim off the fat after the brine has firmed it up. After the brine I rinse it off and place it on the racks then place a fan on the fish for at least 6 hours then it goes in the smoker. The difference in flavor without the fat is very pleasing. Try it.
Thanks "dudebroman" from AK! My family & I have been looking forward to the day we can come visit one of the most beautiful states in our country!! Nothing more than I'd love to come up, big game hunting & Fly fishing in your state! BTW, I watch everything AK on Nat Geo, Discovery & History channels!! Love that place, even if I've never been there!! Merry Christmas!🎄🎁
I like to add brushing some honey on it after it is smoked & put it back in smoker for like 20 minutes. Also it tastes the best right off the smoker when warm still.
I have been doing this recipe on my Weber Kettle in an in- direct low and slow (charcoal on one side, fish on the other with the chimney above the filet) with one or two small cherry wood chunks. It's absolutely delicious. I supplement the maple sugar with brown sugar because I cannot get it where I'm from.
Smoked salmon today - amazing cure, might have added a bit too much salt - cooked beautiful and glazed with brown sugar maple syrup and garlic at the end 🤘
U r so meant when biting into that piece of bread topped with cream and smoked salmon. My tummy is roaring now! I will make this when I can buy the wild salmon. Thank you for sharing the recipe! Btw, u look very handsome!😊
Video says to cook 40 minutes at 350 degrees. The written recipe says 40 minutes at 250 degrees. Any idea which temp is correct? Can't wait to try the recipe!
I have done the 2 to 1 sugar and salt ratio before, the fish comes out so salty tasting I could barely eat it. Most people use a 4 to 1 sugar to salt ratio.
@Ray Vorontsoff I do. And this last time around I tried a 3 - 1 sugar to salt ratio vs. 1-1. It was a little less salty but the flavor just wasn't very good. I use a traeger and good pellets, so I'm confused as to why I suck so bad at making this particular item. These videos all make it seem so easy!
I would go 180 for several hours then pull out have some micro waved honey to brush on it & then throw it back in the smoker for about 20 minutes. Eat some when right out of smoker while still warm. It is best right out of smoker.
165 is the proper temp to make heat smoked salmon. There are many things done ion this video that will result in a waste of a perfectly great wild king salmon fillet. Brine in metal?
Yeah, nothing reactive. I see folks lining containers with tin foil to help with cleanup. This stuff rinses out easily with hot water, so skip the foil.
Steve no offence the reason you have white fat on the top your smoker was to hot a bit longer at a lower temp would solve this but not a bad job go to avid I posted a while ago and you will see what I mean
As a Canadian I have caught and smoked fish for over 40 years,I use Apple Cider or Apple juice only on my brine and Kosher salt after the 4 hour brine, the fish is covered in Apple concentrate (frozen Apple juice) for 10 minutes, cold smoke for 4 hours with Maple and Apple wood mix, after 4 hours turn up the heat to 200 for 1/2 hour...WOW!! Never, ever close off the vent.. Steven Try this..
Chicken wire? Better check with the supplier to ascertain the zinc-lead ratio... I would wrap it up in soft swedish iron wire. Or better yet, alder staves soaked in water. Can you imagine the grill marks left by those??
Out here in the west coast, we put wooden Shish kebab skewers through the fish across the thickest portion of the breast. I then hang it by stainless wire. Much easier than chicken wire and no risk of galvanized metal contact.
I smoked my first piece of salmon yesterday and this was the most helpful video I watched during the preparation. It explained the purpose of the cure/brining and how the salmon would look and feel different, and explained how to know the fish was done after the smoking process. I was doing a tea smoke in a wok and was more than a little nervous about the process. This information here really helped.
The video says cook at 350° to an internal temperature of 135°, but the written recipe on the website says to cook at 250° to an internal temperature of 140°. Both say 40 minutes. Was the written recipe a correction from the video?
You definitely know your stuff when it comes to bbq but you’re ingredients list is somewhat impractical. I watched some of your project smoke which was fascinating but where in the world is most of your PBS audience going to source allspice wood?!? You don’t bother to mention that little detail. I suspect most of us backyard cooks don’t have access to tropical wood sources nor can we afford to import it with how heavy this would be it would be prohibitively expensive to get shipped from Jamaica or other tropical spice growing areas.
I personally think 2 part sugar and 1 part salt is too salty. Altho this makes great salmon pieces with bread and cheese to counterbalance de salt and not for eating alone.
OMG !! NOOO! NO metal pan EVER!! 3 or 4 to 1 ratio sugar /salt 8 hrs. or more is fine but cut in strips!! WHY rinse ? It is not a wet brine. Option is to remove the skin. At least he got the drying part right... SO hard to watch.... Wait What temp??? only 40 mins.... AAARRGGHHH!!!! This guy is joking right??
+It Guy: I agree on all counts, except I like 6 to 1 sugar/salt. And yeah I almost laughed when I saw what wood he was using, and at what temperature. For me it's apple wood chips never getting above 120.
Because he goes for 350f thats why he chose to do it in 40m, kinda dry in my opinion. There is people who bbq in short time for family to enjoy right away, also some people prefer less smoky smell. The 2 that were hanged i think they went longer at lower temp. Normally i would go 5 hours at 160f. About the salt sugar ratio, that very depend on each person's taste. As for the rinse, many do it for the even taste.
