Don’t know what WSM is but I preheat to 100 in my electric biscuit smoker, place them in and then increase by increments of 25-50 degrees every hour and basting them as well every hour. *** internal temp should read 140-145 when ready ***
I tried many ways over the years but for myself and all my guests, this is the best. Make sure to leave the fillets uncovered in the fridge over night to get that extra smoke absorption! Keep me updated with your results !
I smoke salmon in a WSM 18”. I bought two extra lower grates to really pack the smoker. I fill the water pan with ice to keep the smoke as cool as possible. Last time I got 8hrs smoke and still needed to nudge the salmon in the oven afterwards to attain an internal temp of 150.
I use pure maple syrup mixed with maple whisky and smoked paprika and baste every hour to give it time to harden between bastes. Makes a thick candy-like crust that tastes amazing
Damn that looks good! Best smoked salmon I ever had was on Granville Island in Vancouver. Jesus, I still think about it from time to time, one of em had a maple syrup glaze kinda sounds like yours. (Also where I bought like 5 bottles of the best maple syrup ever lol)
Runner up would be Pikes Place in Seattle. Fishmongers were basically begging people to stop and try their smoked salmons. I had a soy & ginger smoked salmon that had sesame seeds on it and nearly creamed my jeans
This looks amazing!!
I grew up on the Great Lakes, and Smoked Lake Trout was a staple growing up. Now that I live on the West Coast, I always make sure to smoke some Salmon every year. The flavor of a nice smoked fish is simply unmatched, can’t be beat or compared to anything else IMO.
I normally do 8 hours 🤫 but I was short on bisquettes and everything was closed on Canada Day ! Extra Smokey and sweet with the extra basting. Slow cook prevents protein bursts !
I’ve been dying to give this a try in my WSM. What temps did you smoke at?
Following
same
Yeah. Want to know too. Doing some smoking this week and I always like to throw something different on to try out.
Don’t know what WSM is but I preheat to 100 in my electric biscuit smoker, place them in and then increase by increments of 25-50 degrees every hour and basting them as well every hour. *** internal temp should read 140-145 when ready *** I tried many ways over the years but for myself and all my guests, this is the best. Make sure to leave the fillets uncovered in the fridge over night to get that extra smoke absorption! Keep me updated with your results !
Weber Smokey Mountain
Another jedi I see... may the force be forcey and stuff
And also with you!
Sweet thanks for the tip. I have a small electric smoker I will work with on your advice. Looks fantastic by the way.
Thanks my friend, have fun with it!
I smoke salmon in a WSM 18”. I bought two extra lower grates to really pack the smoker. I fill the water pan with ice to keep the smoke as cool as possible. Last time I got 8hrs smoke and still needed to nudge the salmon in the oven afterwards to attain an internal temp of 150.
YES I NEED AN ANSWER! Love salmon! Remind me 1 day.
Did you wet brine or dry brine?
Dry! Mix of salt, brown sugar, and maple sugar!
Nice! Did they stay moist?
Moisture of smoked salmon has more to do with the temp and length of time smoking.
Oh yea! Basting it regularly helps a ton
Ah! What did you baste them with and how often?
I use pure maple syrup mixed with maple whisky and smoked paprika and baste every hour to give it time to harden between bastes. Makes a thick candy-like crust that tastes amazing
W’damn! That sounds reeeaaal niiice! Definitely gonna have to try that out next time. Thanks!
Man that looks delicious
Thanks!
Damn that looks good! Best smoked salmon I ever had was on Granville Island in Vancouver. Jesus, I still think about it from time to time, one of em had a maple syrup glaze kinda sounds like yours. (Also where I bought like 5 bottles of the best maple syrup ever lol) Runner up would be Pikes Place in Seattle. Fishmongers were basically begging people to stop and try their smoked salmons. I had a soy & ginger smoked salmon that had sesame seeds on it and nearly creamed my jeans
Looks amazing!
Thanks!
Beautiful. Looks like candy. I love it.
Extra pure maple syrup and maple whisky glaze! Hardens just like candy !
I’ve been wanting to do a candied steelhead or salmon jerky. This looks very close to the recipe.
I wouldn’t call this jerky yet but it’s definitely candied! I’ll have to find a jerky recipe though. I’ve done codfish before but never salmon
Looks great.. impressive to have caught it smoked like that.
We’ve been having a lot of wildfire lately and this is proof!
Eat the skin. You're missing out.
Oh yea? Honestly I’ve never even thought of it I just fed it to the dogs but I’ll try on my next piece!
[Salmon skin maki](https://www.juliaomalley.com/2023/06/15/make-salmon-skin-sushi-rolls-with-umami-and-crunch/) are especially good
Saving this for later, thanks!
Crisp it in the oven, delicious. Still share with dogs..
That looks excellent
Thanks !
I think 6 hours is overkill for fish. 1-2 is what I’ve always done
Nice ! 6-8 is my go to.
Looks lovely. I know how touchy this endeavor can be. Excellent job with no white protein explosion.
Glossy!
Looks amazing!
Wow! Nice job - that looks very tasty!!
Ummm….be right there
This looks amazing!! I grew up on the Great Lakes, and Smoked Lake Trout was a staple growing up. Now that I live on the West Coast, I always make sure to smoke some Salmon every year. The flavor of a nice smoked fish is simply unmatched, can’t be beat or compared to anything else IMO.
6 hours seems like a bit much with how small those pieces are no?
I normally do 8 hours 🤫 but I was short on bisquettes and everything was closed on Canada Day ! Extra Smokey and sweet with the extra basting. Slow cook prevents protein bursts !