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Topic History of: Salmon this weekend - got a ?
Max. showing the last 6 posts - (Last post first)
Author Message
uncbbq DB,
I'm one of the guys mentioned who cooked salmon last week low and slow--not cold-smoked,but not
quick cooked, either. After 4 hours at 200 w/ alder smoke it was very moist and flaky and really
tasty. I think having skin on both sides made sort of a \"fake fish\" and held the moisture in
well. I've had good success with quicker methods, too. The link below is to the photos of that
cook, if you'd like to try it sometime.
AlaskanC Pete - we cook ours for 3 hours plus, but that is in foil, not on a plank.

I did wreck a little sockeye fillet the other day - I cooked it direct and then forgot about it.....
it was like a shrinky-dink the next day!!
KevinH DB,

I wouldn't soak the alder chips in anything. Wet chips just steam until they get dry enough to
smoke, so you really aren't adding anything by soaking them. If you wanted to soak the fish in
something before applying the glaze, go for it. Just make sure it isn't anything too acidic or
you will cook the salmon in the marinade.

If you have a remote temperature probe, you can use it to cook the Salmon until done. Those fillets
should be thick enough to get a probe in. Cook to an internal temperature of 140 degrees for moist,
pink salmon. Anything over 150 and you are drying out the fish.

Good luck!
Kevin
DB Celtic Wolf,
Thanks friend - I appreciate it - Salmon jerky - that made me laugh...
Celtic Wolf DB,

3 HOURS!!! Were they making Salmon jerky?

If you make it to 20 minutes I'd be surprised. You want it to start flaking. me I like it just
before it turns pink.
DB Thanks - I read a post here where it was discussed that they had them on for 3 hours - that seemed
like a LONG time - I am guessing these filets will be at their thickest point around 2 - 2 1/2
inches