This is a great recipe. My son and I caught some silver salmon in Alaska this summer and I had never smoked any before but this recipe worked like a charm. Everyone who ate it said it was the best salmon they have ever had. I agree. Simple and easy really and I love my Pit Boss. Thanks!
Man, that is awesome! Very cool that you and your son were able to take that trip together! I do a lot of hunting and fishing with my dad so I can definitely appreciate the bond the outdoors brings! I am really glad to hear you enjoyed the recipe and that it was a hit with everyone! Thanks for letting me know! Have a wonderful Holiday season!
@@AshKickinBBQ Same to you. We made some great memories and caught a lot of fish, and the best part is being able to cook them and share with family and others, and every time I eat some I remember the once-in-a-lifetime trip we had. I am very blessed. Merry Christmas!
Man, that’s so awesome to hear! I’m glad you enjoyed it! It’s been my go to favorite recipe for many years, so I’m stoked to see other have success with it! That’s flavor from the syrup brings it over the top! Thanks for the comment! 🔥
We just bought the Pit Boss 850 pro series. The price got me but oh boy do we love the investment now! Salmon is going on the grill in 2 hours! Looks like an awesome recipe.
I love smoking fish, but I have never had smoked salmon. I love this process you did and would love to try it, but unfortunately salmon is not native to my area. Do you know of any online sources that has good quality salmon that can be shipped? Enjoyed the video.
Hey Rus! Thanks so much for watching man, I appreciate it! This salmon recipe is fantastic! I do believe great salmon is readily available on Crowd Cow. I highly recommend checking them out to see if they have some!
Your brine recipe is big enough for your 20 fillets. Do you have a water to salt to brown sugar ratio for smaller quantity fillets, say 2-4 fillets? Thanks
I just finished a 7 day fishing trip in Northern Michigan and smoked up half of my catch following this and Holy crap....Absolutely fantastic recipe. Thank you.
Sorry for the delayed response, but I am so glad to hear you enjoyed the recipe! Sounds like a great fishing trip! My father's side of the family is from the UP.
That's where I fish every fall. I am now seeing your reply because I am doing another batch tonight. If I see you on the river this year, we'll have a brewski together. Tight lines for sure!
Wow! I love smoked salmon! Your recipe looks amazing. I just received my first order of several Sucklebusters rubs. I will be doing this cook soon! Thanks Darrin!
After brining if you don’t hAve ceiling fan how long to form Pellicle in frig? Also recipe for brine for just one fillet? Maybe one cup salt to half cup Brn sugar to a gallon water?
Looks delicious! Adding this to my cookbook. I've tried a dry brine on salmon, time to try the wet. Keep the vids coming Darrin! Give your puppers some.
I have a bunch of salmon my son caught in Michigan. With it being frozen, do I want to still use a wet brine, after thawing? I've seen others use dry brine since it already wet. What would you recommend?
I made this tonight for supper and everyone in the house loved it. I think i may have done something wrong though because i didnt feel like it had as much flavor as i expected. The maple syrup i used may have been old and the brine may not of been mixed properly. I eill definitely nake again though
How long can raw fish sit out (on the counter) before it starts to become unsafe? (P.S. your dogs’ eyes on you while you’re tasting is priceless 😁). 🇨🇦👍🏼
You really don't want to leave it out for more than 2 hours. The fan helps form that pellicle quickly. If I were to not use a fan I would refrigerate overnight to be safe. Haha, yeah she's a good girl
@@jenkins80526 yessir, it’s my favorite recipe and I truly you hope you enjoy it as much as I do! Please let me know how yours turns out and thank you for the support and trusting to try my recipe!
@@AshKickinBBQ Will do! It's pretty great to jump on RUclips and find a really great recipe and detailed instructions like yours. Great job! Oh, I did subscribe. 😎
Feel free to ask, but I’ll tell you right now that mine performs great. I got the update on the controller and it’s been more rock solid than it was to begin. Only issue I had was it taking a bit to warm up, but that was in very cold weather during winter months here in MN. So I don’t know if that was the controller, or the weather.
@@AshKickinBBQ I got the updated controller, and mine still seems off. Maybe I just have to get used to the time it takes but when I set it to high, it seems to take a long time to get hot. Even getting to 350 seems difficult
@@mcs26 you’re going to have to get back in touch with Pit Boss, maybe it’s a controller issue and you need it replaced. That’s unfortunate, and I don’t have a solution for ya. I’m sorry!
The smoke setting on pellet grills is an under utilized setting IMO. We use it a lot and it's great for things like salmon, shrimp, duck breast, ect. Gives time to get smoke without over cooking. With duck breast don't finish it to done. Take it off and rest it a l short time then into a cold skillet to quicky crisp the skin and renter fat. It will get up to done temp then.
@@AshKickinBBQ okay thank you for the reply I’m smoking salmon now on p setting 4 and my temps are 160-165 actual temp. It’s also a little chilly so I moved it to p setting 3 now I’m sitting at 170 degrees what degree should I be smoking these at?
The brine recipe is large, how would this recipe be scaled down for two fillets that are around two pounds each. Or should i make yor full recipe and just cover the fish in a jumbo ziplock, then discard the rest of the brine.
This is a great recipe. My son and I caught some silver salmon in Alaska this summer and I had never smoked any before but this recipe worked like a charm. Everyone who ate it said it was the best salmon they have ever had. I agree. Simple and easy really and I love my Pit Boss. Thanks!
Man, that is awesome! Very cool that you and your son were able to take that trip together! I do a lot of hunting and fishing with my dad so I can definitely appreciate the bond the outdoors brings! I am really glad to hear you enjoyed the recipe and that it was a hit with everyone! Thanks for letting me know! Have a wonderful Holiday season!
@@AshKickinBBQ Same to you. We made some great memories and caught a lot of fish, and the best part is being able to cook them and share with family and others, and every time I eat some I remember the once-in-a-lifetime trip we had. I am very blessed. Merry Christmas!
I made this recipe over the weekend. It was delicious. My neighbor told me it was the best salmon he's ever had. I'll be making this again and again.
Man, that’s so awesome to hear! I’m glad you enjoyed it! It’s been my go to favorite recipe for many years, so I’m stoked to see other have success with it! That’s flavor from the syrup brings it over the top! Thanks for the comment! 🔥
The dogs literally waiting for some of that deliciousness lol
Lol, ALWAYS!!!
Just got a PitBoss smoker and this will be the first thing I try! Thanks for laying out the steps, and cross your fingers for me. 🐟🔥🤞
Awesome! You’re going to love it! You’re very welcome! Please let me know how it turns out for you! 🔥
I used this recipe today and oh my god it turned out so good. Way better than the dry brines I've tried in the past. Thank you so much!!
I am so glad to hear that! Thank you so much for letting me know!
Sorry if this is a silly question, but would the brine work with any fish? I have rainbow trout fillets.
Absolutely it would
Salmon looked outstanding, Sir! Shout out to your dog... somebody deserves a treat! 🐕
Thanks brother! haha, oh she got some, she always gets a taste!
Man that’s a lot of salmon, super cool to get caught fish. I love some good smoked salmon and perfect mix of maple and party rub. Rock on Darrin!
Thank you Charley! It's a fantastic recipe, and I love Salmon!
We just bought the Pit Boss 850 pro series. The price got me but oh boy do we love the investment now! Salmon is going on the grill in 2 hours! Looks like an awesome recipe.
Thank you Susan! How did the salmon turn out?
@@AshKickinBBQ wonderful! It is hard to not eat it all at once!
Great video!!
Do you have to brine? Wet or dry?
Skinless or skin on filets?
I always brine, and I like a wet brine. I prefer skin on.
@@AshKickinBBQ thank you
I love smoking fish, but I have never had smoked salmon. I love this process you did and would love to try it, but unfortunately salmon is not native to my area. Do you know of any online sources that has good quality salmon that can be shipped? Enjoyed the video.
Hey Rus! Thanks so much for watching man, I appreciate it! This salmon recipe is fantastic! I do believe great salmon is readily available on Crowd Cow. I highly recommend checking them out to see if they have some!
I get it from costco. I like the frozen wild caught sockeye from alaska better than the fresh. Its very good quality
Love me some smoked salmon... nice job!
Thanks so much brother, thanks for watching!
“Ash kickin’ BBQ” lol I love it !
Your videos are awesome. Keep up the great content! Your dog poking his head up is hilarious! 😂
Thank you John, I really appreciate it! Haha, yeah that spoiled dog!
Your brine recipe is big enough for your 20 fillets. Do you have a water to salt to brown sugar ratio for smaller quantity fillets, say 2-4 fillets? Thanks
I never change the ratio
I just finished a 7 day fishing trip in Northern Michigan and smoked up half of my catch following this and Holy crap....Absolutely fantastic recipe. Thank you.
Sorry for the delayed response, but I am so glad to hear you enjoyed the recipe! Sounds like a great fishing trip! My father's side of the family is from the UP.
@@AshKickinBBQ all good and we were Northern Lower Mi. Tight lines and rolling smoke!
That's where I fish every fall. I am now seeing your reply because I am doing another batch tonight. If I see you on the river this year, we'll have a brewski together. Tight lines for sure!
Wow! I love smoked salmon! Your recipe looks amazing. I just received my first order of several Sucklebusters rubs. I will be doing this cook soon! Thanks Darrin!
Hey Bryan, thanks for watching man! I'm so glad to hear you ordered some SuckleBusters! Please let me know how the salmon turns out for you!
The salmon looks awesome, Darrin. I thought your dog was going to jump up and snag one off the table😂
Another fun cook Darrin! Keep em’ coming!
Thank you Scott, I definitely will! I appreciate your support
Did you keep it on “smoke” setting the entire time? (Maybe I missed that). They look like they taste out of this world. 🇨🇦
Yep! You can bump it up to 200º to finish them if you wish.
Great job Darrin! Your dog looks like he was about to grab and dash! LOL
Thank you Reggie! Haha, she knows better than that! But she always gets a taste off camera!
That's a lot of salmon! WOW!
Sure was, and absolutely delicious!
I want to buy and cook the same day, can I do a quick brine like 3 hours by cutting then up?
You could, just wont be as good.
After brining if you don’t hAve ceiling fan how long to form Pellicle in frig? Also recipe for brine for just one fillet? Maybe one cup salt to half cup Brn sugar to a gallon water?
I would leave it in the fridge overnight if not using a fan to form the pellicle. And yeah, I would say 1/2:1/2 would be a good starting point!
Can you vacuum seal the salmon after it's done, or is it too sticky from the maple syrup?
Yes you can vac seal it
@@AshKickinBBQThanks!
Looks delicious! Adding this to my cookbook. I've tried a dry brine on salmon, time to try the wet. Keep the vids coming Darrin! Give your puppers some.
Thanks Mark, I definitely will brother! And yes, give it it a try! Haha, she got some for sure!
My dogs love the skin, so nothing goes to waste.
Used this recipe, turned out great👍
My first try with smoked salmon, so easy maple syrup takes to flavor town!
I couldn't agree more! Love the syrup!
🤘🏻😎🤘🏻
Awesome stuff, dude
I have a bunch of salmon my son caught in Michigan. With it being frozen, do I want to still use a wet brine, after thawing? I've seen others use dry brine since it already wet. What would you recommend?
I would definitely use the wet brine after thawing!
How do you store it after it is smoked. Do you vacuum
Pack and freeze or what do you recommend?
If you’re not going to eat it right away, definitely vac seal and freeze
I made this tonight for supper and everyone in the house loved it. I think i may have done something wrong though because i didnt feel like it had as much flavor as i expected. The maple syrup i used may have been old and the brine may not of been mixed properly. I eill definitely nake again though
That looks great, something I can use my yoder pellet grill for, I have done smoked catfish, gotta try this salmon!!!
Oh man, its unreal! Absolutely fantastic!
How long can raw fish sit out (on the counter) before it starts to become unsafe? (P.S. your dogs’ eyes on you while you’re tasting is priceless 😁). 🇨🇦👍🏼
You really don't want to leave it out for more than 2 hours. The fan helps form that pellicle quickly. If I were to not use a fan I would refrigerate overnight to be safe. Haha, yeah she's a good girl
Did you take the skin off the salmon before you applied the brine?
No, the skin stays on the entire time. Do not remove it.
very interested in the wet brine tecnique, but isnt 145 a little high for salmon?
Not for smoked salmon
Awsome video keep it up
Thank you!
I didnt see that dog all video until it was time to eat. hahahahahahaha. They look delicious
Thanks so much! Haha, yeah she loves snacking!
At the end, you dog is showing some massive restraint... lol good boy
Haha, she's the best!
Great job man. I have a dry rub smoked salmon in the cue for next week. So dang good.
Thank you brother! I will definitely check that video out! Salmon is so amazing!
I can’t find kosher salt so would sea salt do as a substitute?
I wouldn’t recommend sea salt. Kosher salt is at any grocery store. You can order it on Amazon as well.
Did you cook these on Smoke mode for the entire cook or did you increase the temperature?
Smoke mode the whole time 👍🏼
@@AshKickinBBQ Ok, Thanks! I'm smoking some salmon right now with your recipe. It's gonna be delicious!
@@jenkins80526 yessir, it’s my favorite recipe and I truly you hope you enjoy it as much as I do! Please let me know how yours turns out and thank you for the support and trusting to try my recipe!
@@AshKickinBBQ Will do! It's pretty great to jump on RUclips and find a really great recipe and detailed instructions like yours. Great job! Oh, I did subscribe. 😎
@@jenkins80526 thank you, sir! I really appreciate that! That’s my goal when making these videos!
has anyone ever told you that you look like Luke Combs?? Great video!
Lmao, actually yes! I mean I don’t see it, but many times 🤣😉
I’m not a big fish type person, however those look awesome!
Thanks Tom! I appreciate that, sir!
I really have some questions about how the 1600 performs for you.
Feel free to ask, but I’ll tell you right now that mine performs great. I got the update on the controller and it’s been more rock solid than it was to begin. Only issue I had was it taking a bit to warm up, but that was in very cold weather during winter months here in MN. So I don’t know if that was the controller, or the weather.
@@AshKickinBBQ I got the updated controller, and mine still seems off. Maybe I just have to get used to the time it takes but when I set it to high, it seems to take a long time to get hot. Even getting to 350 seems difficult
@@AshKickinBBQ any chance you could offer some feedback. I’ve become rather disappointed with my 1600
@@mcs26 you’re going to have to get back in touch with Pit Boss, maybe it’s a controller issue and you need it replaced. That’s unfortunate, and I don’t have a solution for ya. I’m sorry!
What temp did you cook them at?
200° or less. Video tells all.
The smoke setting on pellet grills is an under utilized setting IMO. We use it a lot and it's great for things like salmon, shrimp, duck breast, ect. Gives time to get smoke without over cooking. With duck breast don't finish it to done. Take it off and rest it a l short time then into a cold skillet to quicky crisp the skin and renter fat. It will get up to done temp then.
Agreed!
Great video
Added some bourbon and brown sugar and orange marmalade to the pure maple syrup and simmered it to a thicker baste :)
Nice 👍🏼
What p setting do you use
4. I never change it
@@AshKickinBBQ okay thank you for the reply I’m smoking salmon now on p setting 4 and my temps are 160-165 actual temp. It’s also a little chilly so I moved it to p setting 3 now I’m sitting at 170 degrees what degree should I be smoking these at?
@@FURFEELINGS_3 160-180, and even 200 is perfectly fine. I like to start them off at 160-170 and finish at 200 at the very end!
Wow 🎉
The brine recipe is large, how would this recipe be scaled down for two fillets that are around two pounds each. Or should i make yor full recipe and just cover the fish in a jumbo ziplock, then discard the rest of the brine.
Just half it
Grade eh? Maple syrup
Lol, man this got me! haha
Your dog is like 👀
First yo!
Thanks Tom!