MAK Hot Smoked Salmon

[Smokin Don]

That salmon looks perfect Pete! Sides look delicious too!

I agree!!! Don

[pmillen]

Smoked the salmon filets for an hour (180º-200ºF) with Alder pellets.  Bumped the temp to 300ºF until the IT reached 140ºF (about another 25 minutes)

The salmon looks inviting.  How did you prepare it prior to smoking?

[smoker pete]

Smoked the salmon filets for an hour (180º-200ºF) with Alder pellets.  Bumped the temp to 300ºF until the IT reached 140ºF (about another 25 minutes)

The salmon looks inviting.  How did you prepare it prior to smoking?

When doing just a few filets I'll season them lightly with something like Old Bay & Cajun Seasoning, Lemon Pepper, Head Country championship Seasoning, Fagundes Famous Seasoning or salt/pepper to taste.

Or I'll marinade the salmon in Mr Yoshida's Original Gourmet or Traditional Teryaki for 4-8 hours, pat them dry and allow them to dry in the fridge (uncovered) for an hour or so and use the method described.

I only brine my salmon when I have a big batch and use my Bradley smoker.  Then it takes me 8-12 hours to smoke my salmon.  But I'll brine for a day and dry for a day ...

[SmokinKat]

Mmmmm!!!!   Looks delish!  Definitely need to grill up some more fish soon!   Will have to make a trek to Costco to scope out some deals (Dallas is a pretty small town, so we get kind of iffy fishy sometimes.) 

We did a sweet version (sort of a riff off of Meathead's 'Schmancy Smoked Salmon') a couple weeks back, and it was SO good.  We cold smoked it for about 2 hours, then popped it over to the hot smoke till it got up to temperature.   The maple syrup and brown sugar made a slightly crispy coat, and it just melted in your mouth.



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[smoker pete]

Looks simply wonder SmokinKat.  I'll give your method a shot next time using the warmer/smoker box on my MAK 2 Star ... Thanks

[Wing Commander]

Nice plate.