I have been curing and smoking salmon I catch for the past 35 years. It took many years to get good at it. If one is going to heat smoke the salmon in chunks keeping the fish in the salt/sugar mixture is an easy mistake to make. The final product is going to be cooked (heat smoked) so less time in the salt/sugar is better than more time. Probably the most important step after the time in salt/sugar and rinsing is rack drying. A strong fan is a must to properly create a pellicle that will seal in the fish's juices when they are heat smoked. I often fan dry for 4 to 6 hours. Take a look at the image at minute 10:37. These pieces were not dried long enough and when they were heat smoked the juices inside broke though the surface . This is seen as a yellow exudate on the surface of the pieces. If the salmon pieces are fan dried long enough the pellicle that is created will contain the juices during the smoking process and the pieces of salmon will not have the yellow "curd" on the surface.
Very useful instructions, thank you! In regards to the temperature inside the smoker, I have read some suggesting between 140F and 175F, while others go between 200F and 225F. What would be your advice Edward? Cheers!
sorry to be so off topic but does any of you know a method to log back into an Instagram account? I somehow lost the login password. I appreciate any help you can give me.
@Brodie Harley thanks so much for your reply. I got to the site on google and I'm waiting for the hacking stuff atm. Takes quite some time so I will get back to you later with my results.
This is BY FAR the best salmon that I have EVER tasted!!! I loved stretching the portions by eating it atop salad. No dressing necessary, as this salmon provides plenty of flavor. Thanks!
Just make sure not to let it sit in the brine too long, or else it will get a bit too salty. 6-8 hours is all you need. Please come back and tell me how it came out. Good Luck!
I'm very impressed, looks great! I've smoked my share of salmon but I've never been really happy with my fish. Some batches were so bad I threw them out. I'll give this a try, thanks!
Your recipe is a amazing!! I followed all the steps and it turned out great! I will tweak it here and there as I continue to experiment. I couldn't get my traeger under 200, ended up using the weber (190 degrees) and did so 104 degree heat. I'm out here in Phoenix... thanks again.!
I do get pleasure seeing the reaction of my family and friends as try try my cooking, it makes it all worth while. Thanks for stopping by, and make sure to check out some of my other videos!
I smoked a fillet tonight and it was amazing, it was a bit salty. Next time I will reduce the salt ratio. My family enjoyed it as well. Thanks for the correspondence. I'll make sure to check out the other videos. Take care and God bless!
I go old school but new age and use a smoker tube in a gas bbq and after washing and pat drying I throw it in the bbq no burners on for 4 hours then on mid low at about 230f for 1 hour the 260f for the last hour and boy oh boy was it good..... lots of smoke flavor and salmon and brine flavor
Last year we did "something" like this by accident and got a kind of crispy layer on it. We went: "WOW... best we ever tasted". We tried and tried but never managed to do that again. That is.. till I find that you have to allow it to get the pedicle on it. Tonight and tomorrow we will try again. I have big hopes and expectations for it! Thanks for the clear explanation and will let you know what we think of it :)
After 12hours in the fridge your salmon is already cured and safe to eat the smoking time is a matter of preference , the temp of the fish is pretty much irrelevant.
The first time smoking salmon and using your receipe and it worked out great. Using Masterbuilt Smoker and slow smoker attachment worked out super. For myself it was just a little too much salt but I will know the next time to cut back a tablespoon or so. The garlic was a great attachment. I did the last 30 minutes baste the salmon with a coat of honey which also made it great.
It also depends on how long you keep the salmon in the sugar and salt mixture. I found around 8 hours is ideal, otherwise the salmon does seem to get more salty as it absorbs more of the salt. Check out my other video where I add a Apricot Dijon glaze that adds some sweetness to counter the salt, it was excellent. ruclips.net/video/DXbiogsmV8M/видео.html Thanks for the kind words and stopping by!
Hey Erik, the salmon looks fantastic. I just got that same smoker over the weekend...bought my buddy's old one. I did ribs over the weekend and was very pleased with the results. It's my first smoker and I've always wanted to learn! Very easy rig to use. I'm totally going to try your smoked salmon method next. Thanks for the video!
Awesome to hear! Please report back with your thoughts, would love to hear how it turned out for you! Thanks for your comment! P.S. Make sure to check out my other smoking videos!
I certainly will--probably next weekend. I ended up yanking the water tray and chip boxes from the rig. Lowered one of the cooking racks and will use a large foil pan on it for water on the next burn. The (much larger) foil pan covers a lot more of the smoker and will catch more drippings, leaving a bit less food gunk inside your smoker when you're done cooking. With all the extra room above the burner, I purchased an 8 inch cast iron skillet by Lodge for about $11 on Amazon. The skillet will sit right top of the rails that held the chip box, but now I can burn CHUNKS instead of chips. You don't have to swap the wood out quite as much--the chunks smoke for a lot longer. The cast iron skillet somehow doesn't ignite the wood. VERY easy modifications you might want to try on yours if you get bored! Will hit you up after I smoke the salmon. Have a good day!
I combine 6 lb. Salmon with a 8 lb. Pork butt at the same time (Max efficiency). Take the salmon off early since it takes 8-10 hrs for the butt to finish properly. Salmon on top shelves, Butt on lower. Cherry wood is best... although Apple is good too. Not Mesquite. Longer time for the pelical to form is better. Garlic... good idea,! I'm gonna try it.
In Montréal adding garlic(?) to smoked lox is a sign your meshuggenah but not if garlic is in the bagel… But, I love garlic so I’ll smoke a few fillets as a test run. What can go wrong, they’ll love it or proceed with my early funeral…
At 200 you aren’t getting any white protein on the surface? Still very moist? So many channels recommend 150 degrees but I can’t get that low on my pellet grill.
Thanks for sharing your recipe. I absolutely had no idea how wonderful Smoked Salmon could be till last Friday when I smoked crab stuffed salmon patties that I picked up from walmart. Your recipe sounds incredible. Looking forward to trying it.
Is it possible to "Over Brine" it? If I put it in the fridge when I go to bed (~11:00 PM), can I take it out for rinse 'n dry at 2:00 PM? Hence a 15 hour brine?
Yes, you can over brine. One time I left it in for over 12 hours and the salmon absorbed way too much salt. It was still delicious, but it was very noticable. I would recommend 6-8 hours max. Thanks for stopping by!
@@SmokingBBQ First, we tried it yesterday and it came out great. Tasted like Lox !! We even saved a piece to try with a bagel. I started the brine process at 7:00AM. At 3:00PM i rinsed it and left it out under the large ceiling fan on the kitchen table, and it went into the smoker at 5:00. At 7:00 it hit an internal temp of 145dF which was perfect for us; nice glaze-like surface outside and moist inside. My target temp in the smoker was 170dF, but that varied by about 10-20 degrees during the cook. Here is my question for next time: Is there a way to break up the process so I don't have to do it all at once? I.e. Can I brine it over night, rinse it in the morning and simply leave it covered in the fridge, until it's time for the pedicle process, which again, I'd probably start mid to late afternoon? Thanks again!
You can definitely leave it uncovered in the fridge overnight after it had been brined. Some suggest it is better that way, as it allows the Salmon to dry more, which helps during the smoking process. So happy to hear you enjoyed the recipe, and it came out great! Thanks again for the kind words.
You have to cure the salmon in a non-reactive container, as the salt brine mixture will react to cast iron, aluminum and copper. Plastic, glass or stainless steel are non-reactive, so those are the ones to use when curing the fish.
Promised to write the results here. Well.. since that first time, 5 months ago. We have done it like this 4 more times. So on average we smoke 2 kilos of salmon /month. Tomorrow a new batch! Perfect to me and I will not change a thing on it!
I think I purchased it for around $375 dollars, but that was 5-6 years ago. You could get a smaller electric smoker which would be perfect for this recipe, but limits what else you can smoke. I hope you give it a try, I am sure you will love it! Thanks for stopping by!
I let my salmon air dry on racks after curing and rinsing at least two hours, not one. To ensure a good pellicle is formed. Also to get a nice firm finished product, I go to 150-155 degrees F. Lower internal temp leaves the fish too mushy. Not very appetizing eating a mush salmon. That's the way I do it, I usually brine over night as well. I use glass trays for the curing, not metal!
Is it possible to "Over Brine" it? If I put it in the fridge when I go to bed (~11:00 PM), can I take it out for rinse 'n dry at 2:00 PM? Hence a 15 hour brine?
Hey Erik, I’ve been using your recipe/method for a few years now, I’ve tried a variety of different “savory” options, but garlic is still the best IMO. I also adjust the sugar to salt ratio a bit for more sugar and less salt. I do have a question for you however: have you done any research on the nutrition facts for your final product? Do you know how many/much calories/sugars/sodium per gram/ounce/whatever measurement? New Year so I’m watching my input closer this year and trying to portion correctly. This stuff is so good i could eat it for all three meals, it goes great on salad! I’m trying maple chips for my fuel this weekend, normally i do cherry or apple mixed with alder. Thanks for posting this video, it introduced me to a whole new area of smoking!
Hey Danny, thanks for leaving the comment, so glad you have been using the recipe and experimenting with different variations. Such a good basic recipe that one can easily add different flavors, main thing is the salt/sugar ratio. I have never explored the nutritional values, as I believe we all can enjoy things in moderation, and although I could also eat this 3 times a day I don't. I did a basic google search and found some values, although this link seems to explain things well, I hope it will contain the information you are looking for. www.healthline.com/nutrition/smoked-salmon-calories Thanks again for the comment and for stopping by! Glad to hear other enjoying some of my recipes!
Not a bad suggestion. I have been thinking about doing another smoked salmon video, but need to alter the recipe a bit. Whiskey glaze sounds good for sure. Thanks for the idea!
For this recipe it would be very difficult to smoke the salmon with a pit barrel, as typically you are around 275-300+ degrees. But I imagine if you filled the basket with just a few charcoals and a piece of wood you might be able to reduce the temperature to make it work. You would have to monitor it closely, but I think it could be done. Thanks for stopping by!
No offensive, but you are incorrect. Stainless steel and tin (including tin-lined copper) are examples of nonreactive metals. Thanks for stopping by! www.thekitchn.com/food-science-explaining-reacti-73723
@@SmokingBBQ I think you misread my post. Or maybe I implied something I didn't mean to. Yes stainless is non reactive but it is also metallic as is tin. In the video you said you don't want to use a metallic pan and then put it into a stainless pan which is of course metallic. All metals by definition are metallic. No offense taken I wasn't very clear I realize.
A couple of questions. How long did you brine the salmon? 8-10 hours is all you need, if you go past 10 hours the salmon will absorb more of the salt. Did you rinse the brine off the salmon? Make sure you rinse the salmon well to remove all the surface salt. If you followed those directions and it still is too salty, I would recommend reducing the amount of salt used next time, as well as reducing the time you brine. You can experiment and adjust those things until you find the perfect match. I hope that despite the saltiness you found the flavor good, and will try to make again. Thanks for watching the video and trying the recipe. Check out my other smoking videos, and please leave comments or suggestions. Thanks again!
You can also slice off a small piece after brining and rinsing, if it tastes too salty, soak it in cold water for awhile. start with 15 minutes and work your way up until it's not too salty for you. now proceed with drying and smoking. You can taste it raw at this point as you've already cured it, or cook it if you wish.
Looks great... but.... Stop soaking your chips. It does nothing, water boils at 212f and wood doesn't begin to combust till around 500F. All your doing when you wet your wood is delaying the smoke. Nothing can burn until every bit of water is gone.
Does this taste anything like the salmon from deli I’m used to having with my bagel and cream cheese . Just bought my first smoker. Arrived yesterday - i will try this recipe.
Not the same as Lox, the kind of Salmon you eat on bagels. But it is definitely delicious, with a nice smoky flavor. Just make sure not to let the Salmon soak in the Salt/Sugar mixture too long or else it will get too salty. 6-8 hours is plenty. Please let me know how it comes out, Good Luck!
Why are we drawing the moisture from the Salmon, wet meat will attract smoke,? No one brines a Salmon before grilling do they? I just want to eat it with some smoke flavor, cold and wet will attract smoke!
There's an easier way to do it 1. Get some bamboo paper 2. Wrap some salmon in the paper and lick the paper to seal it 3. Light one end with a zippo 4. Suck on one end till smoke comes out. Blow out. Repeat 5. Suck once more and let the smoke rest in your mouth. Blow out. Repeat *Congratulations* you have smoked salmon. Hope this helps. My wife hates when I do it but it's ok
Tiffany Blue cold smoked salmon is not cooked...this version is in fact slow roasted. There is a big difference in texture (cold smoked doesn’t flake) and taste between the two. Personally I think cold smoked salmon is much better and if you buy it in the store it is much more expensive.
I have been curing and smoking salmon I catch for the past 35 years. It took many years to get good at it. If one is going to heat smoke the salmon in chunks keeping the fish in the salt/sugar mixture is an easy mistake to make. The final product is going to be cooked (heat smoked) so less time in the salt/sugar is better than more time. Probably the most important step after the time in salt/sugar and rinsing is rack drying. A strong fan is a must to properly create a pellicle that will seal in the fish's juices when they are heat smoked. I often fan dry for 4 to 6 hours. Take a look at the image at minute 10:37. These pieces were not dried long enough and when they were heat smoked the juices inside broke though the surface . This is seen as a yellow exudate on the surface of the pieces. If the salmon pieces are fan dried long enough the pellicle that is created will contain the juices during the smoking process and the pieces of salmon will not have the yellow "curd" on the surface.
Very useful instructions, thank you! In regards to the temperature inside the smoker, I have read some suggesting between 140F and 175F, while others go between 200F and 225F. What would be your advice Edward? Cheers!
sorry to be so off topic but does any of you know a method to log back into an Instagram account?
I somehow lost the login password. I appreciate any help you can give me.
@Maximiliano Rowan Instablaster =)
@Brodie Harley thanks so much for your reply. I got to the site on google and I'm waiting for the hacking stuff atm.
Takes quite some time so I will get back to you later with my results.
@Brodie Harley It did the trick and I now got access to my account again. Im so happy!
Thanks so much, you really help me out!
This is BY FAR the best salmon that I have EVER tasted!!! I loved stretching the portions by eating it atop salad. No dressing necessary, as this salmon provides plenty of flavor. Thanks!
This video will help me with my first batch. Thank you for easy to follow directions...I'm excited to try this !!!!
Just make sure not to let it sit in the brine too long, or else it will get a bit too salty. 6-8 hours is all you need. Please come back and tell me how it came out. Good Luck!
I'm very impressed, looks great! I've smoked my share of salmon but I've never been really happy with my fish. Some batches were so bad I threw them out. I'll give this a try, thanks!
Thanks Dale, I appreciate your comment. Make sure to check out some of my other smoking videos, thanks for stopping by!
Your recipe is a amazing!! I followed all the steps and it turned out great! I will tweak it here and there as I continue to experiment. I couldn't get my traeger under 200, ended up using the weber (190 degrees) and did so 104 degree heat. I'm out here in Phoenix... thanks again.!
Great tutorial, I like how you get pleasure from watching your family enjoy it. Thanks
I do get pleasure seeing the reaction of my family and friends as try try my cooking, it makes it all worth while. Thanks for stopping by, and make sure to check out some of my other videos!
I smoked a fillet tonight and it was amazing, it was a bit salty. Next time I will reduce the salt ratio. My family enjoyed it as well. Thanks for the correspondence. I'll make sure to check out the other videos. Take care and God bless!
@@palo53 you can also reduce the time of the fish in the brine, try reducing it by a couple of hours next time.
I love love love your video. During this pandemic and so I am smoking meat and now I am trying the salmon! Thanks.
Thank you Jeannie, I love hearing that others enjoy my videos. I appreciate your kind words. Thanks for stopping by!
Great recipe I love it been using for years but since it’s cured you can relax on worrying about temps
That looks good! Thanks for the video, I really like your channel!
Thank you! I appreciate you leaving a comment and for stopping by!
thank you my friend for showing us how to do a smoke salmon that is awesome i love it
I go old school but new age and use a smoker tube in a gas bbq and after washing and pat drying I throw it in the bbq no burners on for 4 hours then on mid low at about 230f for 1 hour the 260f for the last hour and boy oh boy was it good..... lots of smoke flavor and salmon and brine flavor
Last year we did "something" like this by accident and got a kind of crispy layer on it. We went: "WOW... best we ever tasted". We tried and tried but never managed to do that again. That is.. till I find that you have to allow it to get the pedicle on it. Tonight and tomorrow we will try again. I have big hopes and expectations for it! Thanks for the clear explanation and will let you know what we think of it :)
Great food and great family video
Man, that looked good! Thanks for posting it
After 12hours in the fridge your salmon is already cured and safe to eat the smoking time is a matter of preference , the temp of the fish is pretty much irrelevant.
I’ve never done this but I’m going to try it.
Let me know how it comes out!
The first time smoking salmon and using your receipe and it worked out great. Using Masterbuilt Smoker and slow smoker attachment worked out super. For myself it was just a little too much salt but I will know the next time to cut back a tablespoon or so. The garlic was a great attachment. I did the last 30 minutes baste the salmon with a coat of honey which also made it great.
It also depends on how long you keep the salmon in the sugar and salt mixture. I found around 8 hours is ideal, otherwise the salmon does seem to get more salty as it absorbs more of the salt. Check out my other video where I add a Apricot Dijon glaze that adds some sweetness to counter the salt, it was excellent. ruclips.net/video/DXbiogsmV8M/видео.html Thanks for the kind words and stopping by!
looks amazing! , I will try to get all the stuff and try it! Thank you!
If Mama says its good, its gotta be good! Thanks!
Great Job! I think the addition of garlic is a nice touch.
Nice video. Thank you. We have the same smoker. Looking forward to many more recipes
Awesome! Thanks for stopping by!
Ok I did brine way to Long, will try again. I've made pork roast and ribs with your videos and the turn out perfect. Thanks keep the videos coming!
So glad to hear that Susan. Thanks for watching my videos, glad the pork and ribs came out perfect!
Looks good! I like to do my brining in large Ziploc-style bags. Saves a lot of mess on the cleanup, plus it's easy to flip in the fridge.
Great suggestion! Thanks for stopping by!
Thank you i've always wanted to learn how to smoke fish this video is gonna be very helpful
Hope you enjoy smoking your own Salmon Tony! It is easy to do and so Delicious! Thanks for stopping by!
I do mine the same way, but I reduce some apricot jam, and add a small of honey, then glaze the salmon 30 minutes before pulling it off the smoker.
I saw another video they put apricot jam on it to.
I use a big igloo cooler to brine my fish much easier with a block of ice to keep cool less mess to clean up also
Some guys hit the bench press other men perfect the smoker 💯
Hey Erik, the salmon looks fantastic. I just got that same smoker over the weekend...bought my buddy's old one. I did ribs over the weekend and was very pleased with the results. It's my first smoker and I've always wanted to learn! Very easy rig to use. I'm totally going to try your smoked salmon method next. Thanks for the video!
Awesome to hear! Please report back with your thoughts, would love to hear how it turned out for you! Thanks for your comment! P.S. Make sure to check out my other smoking videos!
I certainly will--probably next weekend. I ended up yanking the water tray and chip boxes from the rig. Lowered one of the cooking racks and will use a large foil pan on it for water on the next burn. The (much larger) foil pan covers a lot more of the smoker and will catch more drippings, leaving a bit less food gunk inside your smoker when you're done cooking. With all the extra room above the burner, I purchased an 8 inch cast iron skillet by Lodge for about $11 on Amazon. The skillet will sit right top of the rails that held the chip box, but now I can burn CHUNKS instead of chips. You don't have to swap the wood out quite as much--the chunks smoke for a lot longer. The cast iron skillet somehow doesn't ignite the wood. VERY easy modifications you might want to try on yours if you get bored! Will hit you up after I smoke the salmon. Have a good day!
Liked and subscribed Aloha and Mahalo for sharing 🌺🤙🌺
Awesome! Thank you!
I combine 6 lb. Salmon with a 8 lb. Pork butt at the same time (Max efficiency). Take the salmon off early since it takes 8-10 hrs for the butt to finish properly. Salmon on top shelves, Butt on lower.
Cherry wood is best... although Apple is good too. Not Mesquite. Longer time for the pelical to form is better. Garlic... good idea,! I'm gonna try it.
All good suggestions, thanks for stopping by!
Just getting into smoking. Great video, thanks!
Glad you enjoyed my video. Make sure to check out some of my other smoking videos. Thanks for watching!
In Montréal adding garlic(?) to smoked lox is a sign your meshuggenah but not if garlic is in the bagel… But, I love garlic so I’ll smoke a few fillets as a test run. What can go wrong, they’ll love it or proceed with my early funeral…
At 200 you aren’t getting any white protein on the surface? Still very moist? So many channels recommend 150 degrees but I can’t get that low on my pellet grill.
Get the temp as low as possible, you will be fine. Open the door a bit more often to cool things down. Good luck.
excellent way to cook fish right on thanks
Thanks for sharing your recipe. I absolutely had no idea how wonderful Smoked Salmon could be till last Friday when I smoked crab stuffed salmon patties that I picked up from walmart. Your recipe sounds incredible. Looking forward to trying it.
Thanks for the kind words!
That looked amazing I will have to try this thanks for sharing!
If I only have light brown sugar does it marter
nice work, thanks for sharing the insight
You need more cabinets 😂 Great recipe! Thanks
$17 lb at costco in Alaska
IT COMES FROM HERE and we pay high for it.
Kinda like gas. The refineries are here. $3.50+a gallon
Is it possible to "Over Brine" it? If I put it in the fridge when I go to bed (~11:00 PM), can I take it out for rinse 'n dry at 2:00 PM? Hence a 15 hour brine?
Yes, you can over brine. One time I left it in for over 12 hours and the salmon absorbed way too much salt. It was still delicious, but it was very noticable. I would recommend 6-8 hours max. Thanks for stopping by!
@@SmokingBBQ First, we tried it yesterday and it came out great. Tasted like Lox !! We even saved a piece to try with a bagel. I started the brine process at 7:00AM. At 3:00PM i rinsed it and left it out under the large ceiling fan on the kitchen table, and it went into the smoker at 5:00. At 7:00 it hit an internal temp of 145dF which was perfect for us; nice glaze-like surface outside and moist inside. My target temp in the smoker was 170dF, but that varied by about 10-20 degrees during the cook.
Here is my question for next time: Is there a way to break up the process so I don't have to do it all at once? I.e. Can I brine it over night, rinse it in the morning and simply leave it covered in the fridge, until it's time for the pedicle process, which again, I'd probably start mid to late afternoon?
Thanks again!
You can definitely leave it uncovered in the fridge overnight after it had been brined. Some suggest it is better that way, as it allows the Salmon to dry more, which helps during the smoking process. So happy to hear you enjoyed the recipe, and it came out great! Thanks again for the kind words.
The stickiness is called the "pellical", not sure of the spelling.
great recipe. thank's for sharing
I'm confused, Aluminium and Stainless Steel are metallic?
You have to cure the salmon in a non-reactive container, as the salt brine mixture will react to cast iron, aluminum and copper. Plastic, glass or stainless steel are non-reactive, so those are the ones to use when curing the fish.
i use a simple brine 2 lbs. dbrownsuger 1 cup of kosher salt. but im going to start to ad ground pepper. now and garlic.
It certainly won't hurt, right? Thanks for watching!
thats gold buddy!
08:00 the crow likes smoke salmon.
Great video
I’m definitely going to try this! Thanks for the tips.
Thanks for stopping by!
WARNING!!!
DO NOT WATCH THIS VIDEO IF YOU ARE HUNGRY!!!
PURE
TOTURE!
LOL
Promised to write the results here. Well.. since that first time, 5 months ago. We have done it like this 4 more times. So on average we smoke 2 kilos of salmon /month. Tomorrow a new batch! Perfect to me and I will not change a thing on it!
So happy to hear you not only enjoy this recipe but also make it so often! Thanks for the kind words and for watching!
right on . thanks for the review I kinda knew this would be the recipe for me and you just sealed the deal thanks again .
@@SmokingBBQ Still after the 2 years since I reviewed this, I make it according to this recipe just SUPER.
@@KylaraKuhn I love hearing that Kylara! Thanks for your comment!
Why did you soak the chips in water?
Soaking chips would slow down the burn rate and allow the chips to smolder longer instead of burning up quicker.
Looks delicious. I’ve got to try this. What is the price of your Smoker?
I think I purchased it for around $375 dollars, but that was 5-6 years ago. You could get a smaller electric smoker which would be perfect for this recipe, but limits what else you can smoke. I hope you give it a try, I am sure you will love it! Thanks for stopping by!
I let my salmon air dry on racks after curing and rinsing at least two hours, not one. To ensure a good pellicle is formed. Also to get a nice firm finished product, I go to 150-155 degrees F. Lower internal temp leaves the fish too mushy. Not very appetizing eating a mush salmon. That's the way I do it, I usually brine over night as well. I use glass trays for the curing, not metal!
Is it possible to "Over Brine" it? If I put it in the fridge when I go to bed (~11:00 PM), can I take it out for rinse 'n dry at 2:00 PM? Hence a 15 hour brine?
That's the best you ever did it!
Hey Erik, I’ve been using your recipe/method for a few years now, I’ve tried a variety of different “savory” options, but garlic is still the best IMO. I also adjust the sugar to salt ratio a bit for more sugar and less salt.
I do have a question for you however: have you done any research on the nutrition facts for your final product? Do you know how many/much calories/sugars/sodium per gram/ounce/whatever measurement?
New Year so I’m watching my input closer this year and trying to portion correctly. This stuff is so good i could eat it for all three meals, it goes great on salad! I’m trying maple chips for my fuel this weekend, normally i do cherry or apple mixed with alder. Thanks for posting this video, it introduced me to a whole new area of smoking!
Hey Danny, thanks for leaving the comment, so glad you have been using the recipe and experimenting with different variations. Such a good basic recipe that one can easily add different flavors, main thing is the salt/sugar ratio.
I have never explored the nutritional values, as I believe we all can enjoy things in moderation, and although I could also eat this 3 times a day I don't. I did a basic google search and found some values, although this link seems to explain things well, I hope it will contain the information you are looking for. www.healthline.com/nutrition/smoked-salmon-calories
Thanks again for the comment and for stopping by! Glad to hear other enjoying some of my recipes!
Need to try a whiskey glaze on the salmon now, fantastic!!
Not a bad suggestion. I have been thinking about doing another smoked salmon video, but need to alter the recipe a bit. Whiskey glaze sounds good for sure. Thanks for the idea!
Thanks.
Nice salmon smoke. Any suggestions for smoking on the pit barrel cooker, or is the temperature going to burn it?
For this recipe it would be very difficult to smoke the salmon with a pit barrel, as typically you are around 275-300+ degrees. But I imagine if you filled the basket with just a few charcoals and a piece of wood you might be able to reduce the temperature to make it work. You would have to monitor it closely, but I think it could be done. Thanks for stopping by!
mmmmm out of this world!
You using gas smoker or electric?
I have a Smoke Hollow Propane Smoker that I used in this video. Thanks for watching!
Will be smoking my first salmon on Sunday, hope it turns out as good as yours. Keep smoking!
Thanks Doug. Please come back and let us know how it turned out, good luck!
How many fillets did u use 2
A total of four, which I have laid out in the beginning. They shrink quite a bit, but so delicious! Thanks for stopping by!
Thanks for the great video! Good choice in beer too! Pils!
Thanks. Like this video.
Thanks for watching!
Слава России
WOW! THANK YOU!
Glad you enjoyed it, and thanks for watching!
FYI Stainless steel is metallic. You don't want a reactive metal. Aluminum foil is reactive though...
No offensive, but you are incorrect. Stainless steel and tin (including tin-lined copper) are examples of nonreactive metals. Thanks for stopping by! www.thekitchn.com/food-science-explaining-reacti-73723
@@SmokingBBQ I think you misread my post. Or maybe I implied something I didn't mean to. Yes stainless is non reactive but it is also metallic as is tin. In the video you said you don't want to use a metallic pan and then put it into a stainless pan which is of course metallic. All metals by definition are metallic. No offense taken I wasn't very clear I realize.
We made this today fish was very salty any thoughts?
A couple of questions. How long did you brine the salmon? 8-10 hours is all you need, if you go past 10 hours the salmon will absorb more of the salt. Did you rinse the brine off the salmon? Make sure you rinse the salmon well to remove all the surface salt. If you followed those directions and it still is too salty, I would recommend reducing the amount of salt used next time, as well as reducing the time you brine. You can experiment and adjust those things until you find the perfect match. I hope that despite the saltiness you found the flavor good, and will try to make again.
Thanks for watching the video and trying the recipe. Check out my other smoking videos, and please leave comments or suggestions. Thanks again!
You can also slice off a small piece after brining and rinsing, if it tastes too salty, soak it in cold water for awhile. start with 15 minutes and work your way up until it's not too salty for you. now proceed with drying and smoking. You can taste it raw at this point as you've already cured it, or cook it if you wish.
Nice video, Thanks
Thank you for the nice comment, and for stopping by!
Looks great... but.... Stop soaking your chips. It does nothing, water boils at 212f and wood doesn't begin to combust till around 500F. All your doing when you wet your wood is delaying the smoke. Nothing can burn until every bit of water is gone.
Thanks for sharing.
Good video, I prefer cold smoked salmon tho.
I also do cold smoke only but never tried brown sugar and so much. Will give it a try in a cold smoke.
This is absolutely the very best way to smoke salmon especially for someone who doesn't care for a fishy taste we have done it this way for years 👍
I completely agree with you! Thanks for you comment and for stopping by!
Does this taste anything like the salmon from deli I’m used to having with my bagel and cream cheese . Just bought my first smoker. Arrived yesterday - i will try this recipe.
Not the same as Lox, the kind of Salmon you eat on bagels. But it is definitely delicious, with a nice smoky flavor. Just make sure not to let the Salmon soak in the Salt/Sugar mixture too long or else it will get too salty. 6-8 hours is plenty. Please let me know how it comes out, Good Luck!
o and i use a simple smoker a lil cheif smoker .
Why are we drawing the moisture from the Salmon, wet meat will attract smoke,? No one brines a Salmon before grilling do they? I just want to eat it with some smoke flavor, cold and wet will attract smoke!
Wow, you got skills, wish I was your nieghbor
There's an easier way to do it
1. Get some bamboo paper
2. Wrap some salmon in the paper and lick the paper to seal it
3. Light one end with a zippo
4. Suck on one end till smoke comes out. Blow out. Repeat
5. Suck once more and let the smoke rest in your mouth. Blow out. Repeat
*Congratulations* you have smoked salmon. Hope this helps. My wife hates when I do it but it's ok
C. Reed o
you said avoid metallic, alluminum and stainless steel trays. Yet you brined them in a metal/aluminum tray 😑😑😑😑🤦🏻
This is sort of smoked salmon. It's really cooked salmon with smoke. Totally different.
Please explain the difference, as I honestly don't know. Thanks in advance.
Tiffany Blue cold smoked salmon is not cooked...this version is in fact slow roasted. There is a big difference in texture (cold smoked doesn’t flake) and taste between the two. Personally I think cold smoked salmon is much better and if you buy it in the store it is much more expensive.
Doing this tonight
Awesome! Please check back and let me know how you liked it, and thanks for watching!
Im sure that thin little corner was done
i envy your smoker i have no temp control tell i modify my heating element
Like your videos but you need to do something with your audio . I'm hard of hearing and your Mic is rattling
I apologize for the sound, was one of my first videos I filmed many years ago. Have upgraded since then. Thanks for stopping by!
NO Metal containers for brine soaking!!!
Its stainless idiot. He already stated that
Soaking your wood chips is the dumbest thing
Probably could have said that nicer. Boiling cold water is too but I'll be you do it, when you have a giant tank of hot half way there in your house.
hi eric please try apple juice instead of water.
Apple juice for soaking the wood chips? I never heard of that before.
I would not try soaking in apple juice, when it burns, it will burn the sugar in the juice.
Not sure this guy understands what metallic means
This is not smoke It’s grill now of BBQ Salmon.
Sothea Teschea What???
You could of ate it after the brine. When you marinate anything it cooks.
try maple chips
Thank you, I certainly will, if I can find them. Haven't seen them for sale anywhere yet. Thanks for stopping by!
Dont soak chips / make smoke not steam
Store bought salmon makes me sad. I hope its not farmed..? If it is, that should be illegal!