Pecan Smoked Salmon

[HighOnSmoke]

I picked up 6 salmon filets the other day.  I removed the skin and split them in half.  I made a dry brine consisting of brown
sugar, kosher salt, ground dill, onion & garlic powder and coarse pepper.

All coated and getting ready for about a 12 hour brine.

Foiled and into the refrigerator.

Out of the refrigerator at 6:00 AM this morning (while my cheese was smoking). 

Rinsed and laid out to dry for the next few hours.

Put in the Grid Iron using pecan pellets and running at 170.

After 3 hours.  I checked the internal temp of each piece and it was about 150, so I considered them done.

Vacuumed sealed after several taste tests.

Your bite!

I have got to say that this new controller is fantastic! I set it at 170 and it stayed there varying just a few degrees.  I monitored
the grill level with my Maverick and it was within 2 degrees of the set point of 170 and what the Grid Iron was reading.
I am impressed so far!

Thanks for looking!

[pz]

That looks really good - pecan and alder are my favorites for salmon

[drholly]

Very nice salmon. The pictures are excellent. I'm with you and pz - pecan and alder are tops.

[Wingman]

Beautiful salmon, HOS.  I have questions - what kind of salmon?  It appears you have no problems with fat boogers running at 170.  Is that because of the dry brine?  And the salmon looked moist in the closeup; was it?  Thanks.

Dean

[HighOnSmoke]

Beautiful salmon, HOS.  I have questions - what kind of salmon?  It appears you have no problems with fat boogers running at 170.  Is that because of the dry brine?  And the salmon looked moist in the closeup; was it?  Thanks.

Dean

Thanks Wingman! Not sure it was what our deli was selling in the commissary. I know it was
farm raised and imported from Chile.  Not too much fresh salmon in this area. No problems at all
at 170.  I started to run it at 160 but am still checking out the lower limitations on my new controller.
This was the first time I used the dry brine so not sure. It was super moist and real tasty. I thought it
would be more of a sweet taste with the amount of brown sugar versus the other ingredients. I think
the other ingredients helped mellow out some of the sweetness plus the pecan smoke made it just about
right flavor wise.

[pz]

I was going to guess that was farm-raised Atlantic salmon (a species, not necessarily where it is farmed).  Chile seems to be a popular place to farm fish.

I like to use farm-raised for making lox, and poaching in Champagne.  I like to use skin on for smoking because for me it seems to stay together a bit better.

[TentHunteR]

I love it Mike.


Apple wood works really well for salmon too, especially with the brown sugar.

[Smokin Don]

Sure looks tasty and nice color!!! Don

[sliding_billy]

Nice work.

[PoppyBill]

Oh that's some great looking salmon! Thanks for the dry brine recipe.

[CDN Smoker]

Awsome post

I would like to hear more about the brine. How much of each?

[muebe]

That is some great looking Salmon!

[HighOnSmoke]

Awsome post

I would like to hear more about the brine. How much of each?

Here is the brine I use CDN:

2 cups brown sugar
1/2 cup kosher salt
1 TBL pepper
1 TBL onion powder
1 TBL garlic powder
1 TBL ground dill

I think the next batch I make I will increase the pepper to 2 tablespoons as I like a
more peppery taste.  I actually had to make 2 batches of the brine since I had more
salmon than brine. 

Put a layer of the brine in the bottom of your brine container.  Had the salmon and make
sure all the sides get some brine.  Then continue the brine and layers until all fish is covered
completely.  Cover with plastic wrap and refrigerate 8 to 12 hours.  Rinse off, let dry and then
smoke them.

Enjoy, Mike

[CDN Smoker]

Thank you, this will be on my to do list

[smokentime]

Awesome pics Mike and a great post. Thanks for sharing!