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Message
Smoked my first salmon filet in my smoker w/ pictures
Posted on 1/14/17 at 2:47 pm
Posted on 1/14/17 at 2:47 pm
Picked up the 3.7 lb salmon filet at Costco yesterday. I made sure there were no pinbones, cut it into manageable portions and coated it with brown sugar, kosher salt, and fresh black pepper, Covered and placed in fridge over night
You can see all the liquid the rub pulled out of the slabs. I washed and dried, and cut them into portions
Smoked for about an hour and 15 minutes at the lowest setting. Cooked until largest piece's internal temp was 145 deg. At about 130 deg, I brushed on an olive oil, pepper, salt, garlic powder, cayenne pepper, and paprika mixture
Came out pretty damn good. I would say even better then the steaks I did last night.
You can see all the liquid the rub pulled out of the slabs. I washed and dried, and cut them into portions
Smoked for about an hour and 15 minutes at the lowest setting. Cooked until largest piece's internal temp was 145 deg. At about 130 deg, I brushed on an olive oil, pepper, salt, garlic powder, cayenne pepper, and paprika mixture
Came out pretty damn good. I would say even better then the steaks I did last night.
5
Posted on 1/14/17 at 2:49 pm to theantiquetiger
Looks tasty. What sides did you do?
Posted on 1/14/17 at 2:57 pm to theantiquetiger
I did one last night too and overcooked it. Just got doing something else and it went for over 2 hours. But mixed in scrambled eggs it is fine.
This post was edited on 1/14/17 at 2:58 pm
Posted on 1/14/17 at 2:58 pm to theantiquetiger
Looks good but I'd suggest cutting it into portions AFTER you smoke it.
Posted on 1/14/17 at 3:09 pm to VABuckeye
I can never find the wild caught at Costco. Only the farm raised 
Posted on 1/14/17 at 3:27 pm to WarmBubble
quote:
Only the farm raised
No thanks. Farmed would be atlantic salmon too which aren't as tasty as pacific northwest.
Posted on 1/14/17 at 3:50 pm to theantiquetiger
Looks great. Is it cured/smoked enough to preserve it for a while, or do you have to eat it right away?
Posted on 1/14/17 at 5:05 pm to Zappas Stache
Pretty easy to tell by the color it's Atlantic Salmon. Too light pink to be King or Sockeye (my favorite). Good treatment of it Antique. 
Posted on 1/14/17 at 5:26 pm to Twenty 49
quote:
Looks great. Is it cured/smoked enough to preserve it for a while, or do you have to eat it right away?
I will vacuum seal and freeze them in family servings (4-5 pieces each)
Posted on 1/14/17 at 5:31 pm to theantiquetiger
Looks great, I've never tried the brown sugar on salmon but will give it a try.
Posted on 1/14/17 at 5:34 pm to theantiquetiger
Those look great. Nice job. So did you feel there was any quality difference between this and wild pacific salmon?
Posted on 1/14/17 at 5:41 pm to Icansee4miles
It says Atlantic on the price tag in the first picture.
Posted on 1/14/17 at 5:51 pm to t00f
quote:
Those look great. Nice job. So did you feel there was any quality difference between this and wild pacific salmon?
Could not tell you, this was my first one I ever done. I didn't want to spend a ton of money on the salmon and steaks (I did last night) because this was my first attempt at using a smoker.
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