The Best SMOKED SALMON on the Masterbuilt | How to Smoke Salmon
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- Опубликовано: 30 окт 2024
- Fire up your smokers! We're smokin' up some delicious Sockeye Salmon! When it comes to Salmon, always try to go for wild caught- but to each their own! Salmon is one of the few meats I like doing with a dry brine and it yields fantastic results. The honey maple glaze we're adding on top makes for a sweet, smokey, delicious snack or meal. Let's get started.
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INSTRUCTIONS:
Mix together your dry brine brown sugar, kosher salt, pepper, garlic powder, dill weed
-Run your Salmon filets (wild caught!) under cool water and pat them dry
-Debone the filets if necessary
-Cover all parts of the Salmon in your brine
-Wrap tight and store in fridge overnight
-Pull Salmon out of fridge after brining
-Rinse all brine off filets under cool water
-Let filets sit in a cool dry place for 2-4hrs to form pellicle
-Get your smoker up to 150f
Use your choice of wood I'm using a mix of cherry and pecan
After 1 hour, lay on your glaze honey, maple syrup, fresh thyme, minced garlic
-Smoke for another hour
-Pull out of smoker, put another layer of glaze on the Salmon
-EAT!!!
Recipe:
Glaze
1/2 cup each honey/maple syrup
1tbsp mince garlic
1tbsp thyme
Brine
4 cups brown sugar
1 cup kosher salt
2 tbsp black pepper
1tbsp garlic powder
2tbsp dill
"im goin in dry." Subscribed and went for this procedure.
😂😂 thanks for watching and subscribing. Cheers 🍻
Dude! Love the intro! Got that 90’s sitcom into going! Salmon looking killer!
Haha gotta have some fun with the intro! Appreciate it !
First things first .. I love the way you started the video like a sitcom 🎉🎉🎉🎉😂❤
Haha glad ya got a kick out of it. Thanks for watching!
Here I am again coming back to this saved video because I'm too old to remember. Thank you!
@@elisancere3578 you’re welcome! Thanks for watching (again) 😁
I had to share this with my mom. Thanks 👍
nothing like some good smoked salmon! hope your mom likes it. cheers
Ok I finally got around to trying this. Turned out perfect!!!
Thanks
At the Grill with Randy Man glad you liked it! Appreciate ya trying it out and commenting. Cheers
Nicely done! Was watching and someone down the street was smoking something. Thought I was getting a hint of salmon through the computer.
Deek Outdoors thanks glad ya liked it ! Love smoking salmon I do it once every couple weeks! Its awesome 😎
Can I use Himalayan pink salt instead if I don’t have kosher or sea salt?
What are the measurements for the glaze? how much honey? How much maple syrup? thyme? garlic?
Did you find out? I'd also love to know
Nope never got a response
Sorry I haven’t been active on this channel in awhile! Equal parts honey and maple syrup (1/2 cup each), 1tbsp mince garlic, 1tbsp thyme.
Brine:
4 cups brown sugar
1 cup kosher salt
2 tbsp black pepper
1tbsp garlic powder
2tbsp dill
Amazing salmon. I just never put the glaze on after it's done, as I think it's too much. Love this recipe!
Can you send me a recipe on that dry rub for the salmon and what temperature do I smoke it at
Great vid. I just got my first smoker Masterbuilt and cant wait to smoke some salmon!
Enjoy !
Good job buddy. A joy to watch
Much appreciated thanks for watching !
sounds yummy, i will be trying this soon
It’s definitely worth the try! Thanks for watching and enjoy
Making this for my first thanksgiving in my new home!! I’ll let you know how it goes
Hope it turned out well for you! Thanks for watching!
How about cold smoking? Below 80 degF? I just bought the Masterbuilt cold smoker attachment and am ready to give it a try.
You can absolutely cold smoke. 70-90f is a great temp range!
Mike, I have used your system a number of times. I am getting ready to put some filets on the smoker. I use a Masterbuilt electric that works okay. I am saving some to eat tonight, and putting the rest in Foodsaver freezer bags.
@@TheFletcher53 that’s awesome! Glad you’ve been enjoying your salmon!
Mighty Meat, I fixed this last evening. First time I had ever smoked salmon and it was delicious even though I smoked the salmon too long (I only had 12 ounces of salmon fillets and should have cut smoke time by 30 minutes maybe). I loved the brine and the glaze! Delicious stuff.
That’s awesome to hear really glad you liked it !
What are the measurements of this recipe?
😍😳😍😋😋can't wait to try this one out after Lockdown
Ameet Libran thanks for the comment! Let me know how it turns out when you make it !
Do you recommend leaving the skin on the salmon filets when smoking?
I typically do but I do enjoy eating the skin… you can definitely leave it off if you prefer!
Hey man I'm loving the sound of that glaze that you put on the salmon... What is the break down on it, how much of each? Thanks
i do equal parts honey and maple syrup about 1/2cup each then 1tbsp minced garlic 1tbsp thyme!
@@MeatyMike Man, thanks so much for getting back to me so quick!!! Like I said I have my salmon in the fridge right now, plan on doing some smoking in the morning! This glaze sounds amazing, can't wait to try it!
@@dansloan4242 no problem enjoy !
Thanks for the recipe. Will the glaze make it really sweet? Cooking this for my Dad today for his birthday and he doesn't like things too sweet.
This looks fantastic. I'm doing it tomorrow for family and friends. Will give feedback....
Trey Drier thanks for the comment! Look forward to hearing how it turns out. Cheers
Damn I meant to update this earlier. Ok so you be the judge....she said "this is the BEST salmon I've ever had"! I was VERY happy that night! Thanks bro!!
@@treydrier3169 awesome glad to hear it!
Thanks for the video. Go Bills!
appreciate you watching ! go bills ! 🦬
New sub... keep it rolling
Much appreciated ! Cheers
I have my salmon in the fridge sitting in the brine by the way, so I need this quick, lol
Love this video. Curious about how and why you connected your smoke box like this. Looks cool!
Thanks I appreciate it ! The side smoker attachment can be added so you don’t have to keep refilling the wood tray and it’s continuous smoke. Cheers 🍻
I have the same unit but attached it is directly to smoker
@@samuelgroce6299 o gotcha! It was uneven by a few inches and would’ve hung off the side, not touching the ground. It still would’ve worked that way but I decided to get a couple things from the hardware store to connect it lol
150 for 2 hours? Dang that worked fast! Awesome!
quick and easy !
looks good I'll try that brine, I've smoked several but it never turned out the way I thought it should.
At the Grill with Randy Man I like the dry brine with salmon instead of wet for sure !
Looks also very delicious 😋
BigBubbaBBQ thanks appreciate the comment!
At 46 seconds I had to stop. Your dry brine is exactly like mine except I don't use garlic on Salmon. Nice job. Keep it coming.
Kill It and Grill It all good appreciate the comment !
Now That I finished it I have to say that looked really tasty man good job. I'm not making a video of it but I'm experimenting tonight I bought some beef cheek meat and doing it in the pit super low and slow in a pan with some beer and beef stock in the bottom to keep it moist. Kind of a hybrid Texan / Mexican BBQ Barbacoa.
Kill It and Grill It thanks ! And beef cheek is awesome I love it in the smoker - let me know how it turns out!
Great video. Question for ya regarding the smoker. Do you use both the main smoker and cold smoker attachment together or the cold smoker only? Thanks!!
thanks for watching ! the smoker itself is running but only chips in the cold smoker
@@MeatyMike thanks!!!
Is that just to add more smokey flavor? Or do you need to run the coldsmoker?
Does the Dill in the dry brine cut the saltiness or does the glaze? My wife doesn't like dill and didn't want me glazing the salmon... Needless to say, it came out salty. Need some help, the fish looked, smelled and flaked off amazingly, just the salt killed the whole vibe.
dry brines may be a little saltier - I would just use less salt next time ! It will still Brine well with less
@@MeatyMike Thanks brotha!
@@DuTempleUSMC no problem!
What size portions of each ingredient? Thank you
Sorry, I haven’t been active on this channel in awhile!
4 cups brown sugar
1 cup salt
1/2 cup black pepper
2 tbsp black pepper
2 tbsp dill
What is the recipe for the glaze? I see ingredients but not how much of each ingredient
Pinned in the comments!
Don't know if you still read these, I'm extremely intrested in th forced air system you have on your masterbuilt. Couldn't find anything in videos. Great video😊
Howdy! That’s a Masterbuilt Cold Smoker Attachment. You can usually find them on Amazon or on Masterbuilt’s website. Thanks for watching!
@@MeatyMike thank you so much!!!
PS salmon turned out awesome
@@brianmiller1098 no problem! Glad the salmon turned out well! Cheers 🍻
Let's go buffalo from Alaska
So I did all steps but somehow forgot the kosher salt? Toss in trash and start over or salt less isn't gonna ruin brine? Thanks, appreciate it. 🙏
I say try it out and see what happens !
I’ve recently come across a similar salmon recipe that calls for brining and then air drying the salmon for 2+ hours on cooling racks. I’m hesitant to do that because I’m worried about it going bad. Is the idea that’s it has so much salt at this point that it’s preserved kind of like jerky?
It won’t turn out like jerky!
I like this one!
Mmmmm salmoonnnnnnnn!
@@MeatyMike I'm thinking about cooking up a Salmon with some Dill Sauce and Asparagus, soon. I can't grill Salmon... lol
How do you get it to smoke at 150?! I have to get it over 250 to get it to smoke.
Hmmm I don’t have that issue with mine. You can try letting it roll for a few minutes at a higher temp then lowering it ! I also use the side attachment a lot .
Same with mine
He has a cold smoker attachment that is a separate piece connected to the smoker that keeps feeding smoke into the MES
What are the approximate measurements for this recipe?
for this amount of salmon i did about the following:
4 cups brown sugar
1 cup kosher salt
2 tbsp black pepper
1 tbsp garlic powder
2 tbsp dill
Definitely on my list but being on the East Coast, it will be Atlantic Salmon.
@@timothypitts5795 enjoy!
How much salt and pepper?
Thanks for the like, How much salt to the four cups of brown sugar. Thanks
Werd I’m making this
Let me know how it goes!
Nice intro!! Lol
😂😂 thanks !
❤❤❤
I use this video every time I smoke salmon! Do you have any other glaze recipes you like?
I’m glad you like the recipe! There are a lot of them out there, I like to use this one as a base also (adjust amounts accordingly)
3 Tbsp butter
2 tsp olive oil
6 cloves garlic minced
1/2 cup honey
3 Tbsp water
3 Tbsp soy sauce
1 Tbsp sriracha sauce
2 Tbsp lemon juice
Can't get the wood to smoke at that low of a temp.
Start smoker at high heat first and let it start smoking then turn it down!
@@MeatyMike Thanks, I will try that soon.
@@tomyunker3368 no problem! Good luck
👌
🙌🙌
Buffalo kids can eat!
You know it!
Pause 🤣🤣🤣
sure, sure. you can also cover it with melted chocolate, on top of a strawberry sauce. How about that?
from my end, I would better to have a smoked salmon, instead of a candy bar !!!
chocolate, strawberry, butterscotch… the possibilities are endless! Enjoy.