Start with the smoker at around 150 degrees. We'll also add a little apple wood chips to increase the flavor profile. ![]() This is the traditional wood that's been in use for smoking salmon forever. For our salmon recipe, we are going to use lump Western Red Alder charcoal. The BGE lets us use lump hardwood that will create a delicate smoke flavor while making it reasonably easy to keep the temperature sufficiently low. We are going to use our Big Green Egg to smoke the salmon. The skin helps hold moisture in the fish during the smoking process. The cold, dry air circulating in the refrigerator will create a shiny skin on the surface of the fish. Next, you want to place the salmon skin-side down on a plate and put it uncovered in the refrigerator for four hours. Remove your fillet from the brine and let it drain. Keep the salmon in the refrigerator for eight hours maximum. Pour the curing brine into the bag and gently work it around the fillet. Place the fish in a large zip top bag or a bowl with a sealing lid. These classic flavors give the smoked salmon a delicious herb flavor. We are going to add a few sprigs of fresh parsley and dill to our brine. A few dashes of soy sauce and a healthy swig of white wine are great additions to a salmon cure. This is a great opportunity to add flavors to your fish. This basic cure is whisked together until the salt and sugar have dissolved completely. ![]() The ideal ratio for making a cure for salmon is four tablespoons salt, five tablespoons sugar, and four cups of water. A cure is also called a brine and it's the biggest trick to getting perfectly smoked fish. Leave the skin on, but make sure all scales are off. Make sure your fish is defrosted, rinsed clean, and trimmed. The day before you are going to smoke your fish you will want to take a few steps to set yourself up for success. We'll walk you through the process we use at home to make sure the salmon we smoke comes out perfectly cooked and delicious. Getting smoked fish that is moist and flavorful requires a few tricks you don't ordinarily need to do when smoking other types of meat. Ice crystals cause cells in the tissue of the fish to burst which allows for flavors to better penetrate the meat and prevent drying while smoking. But when it comes to smoking, you'll get better results buying a previously frozen fillet. ![]() ![]() When we're grilling fish, we always strive for the freshest, never frozen fillets we can find. This is another area you'll see lots of confusing information about. The flavor of wild-caught salmon is better and there are no artificial colors commonly used to give farm-raised salmon the red-pink color they can't develop naturally. We always try and select wild-caught because it's a healthier fish with less risk of cancer-causing toxins, antibiotics, and diseases. There are reasons to choose one over the other and the decision comes down to your personal choices for your family. Farm-Raised vs Wild-Caughtįarm-raised fish is easier to find in stores nationwide because the artificial conditions mean the fish is always in season. It is the largest and fattiest salmon species which makes it ideal for smoking. This beautiful fish is in season throughout the late spring and early summer and is caught wild from Alaska to Northern California. We love smoking steel head trout, muskies, and especially sauger but today we are going to smoke a beautiful fillet of fresh, wild-caught King Salmon. We're going to show you the right way to smoke fish today so you'll be confident that you can get professional results every time. It's easy to smoke fish incorrectly and end up with an expensive piece of dry and tasteless meat. But smoked fish can be one of the most frustrating things you cook, too. One of the most delicious things you'll ever cook on your smoker is a nice piece of fish.
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