How to Slow Smoke Salmon
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- Опубліковано 20 сер 2024
- In this video, I’ll show you how to prepare and cook a beautiful piece of salmon. Incorporating fish like salmon into your diet is essential for a balanced and healthy lifestyle. When you can create delicious recipes like this one, you'll eagerly anticipate getting your recommended servings of fish.
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I did this today over hickory. Everyone loved the result! My girlfriend did a happy dance she liked it so much. That slightly sweet smokey layer is amazing. Bravo!
Mike, I followed your recipe/method exactly, both the brine and the cook...and wow! It was, quite possibly, the most delicious meal I’ve ever had. Simply amazing. Thank you.
I really appreciate your time coming back and giving me that feedback. Thats truly the kind of support the inspires me. Thank You
i know Im asking randomly but does anyone know a trick to get back into an instagram account..?
I was dumb lost my login password. I would appreciate any assistance you can give me!
Smoking fish is still a little challenging for me but watching this video gives me hope. This has to be the best smoked fish video I’ve seen. Awesome job Mike
Thanks man. Trust me, fish is difficult for a lot of us and that’s probably one of the reasons we don’t eat more of it. Thanks for watching and I appreciate the kind words.
Thanks man! Did this today and the whole family loved it! It will be gone by tomorrow.
Here in Alaska we call that white oooze, the curd!! If you see that, then you brought the temperature up too quickly.
Start temps low, around 80 for the first hour then gradually increase temps from there...... For smoked salmon
Key to slow cooking a salmon: watch a very well edited and lengthy video.
I fish in Alaska each year for a week. I then each fresh caught Salmon & Halibut 3-5 times each week
Thats incredible. Taste almost as good as the light pink grocery store salmon huh? lol Thats really awesome man, thanks for watching and commenting.
The white ooze vs not having it is just for presentation purposes. It’s perfectly fine with the white ooze though. It does not take away from the flavor. I agree with you on avoiding it. Smoking around 200 degrees or lower is perfect. Great video bruh
I'm glad I have access to a smoker at work and they allow me to experiment. I'm preparing this tonight to smoke tomorrow! Good stuff guy!
Your going to be eating good my friend. Good luck, but you don’t need it. Keep the Smoke Rolling.
My wife is Filipino so we eat all kinds of fish many different ways at least four times a week.
Wow, thats awesome. What fish do you guys eat the most of?
Thanks for the great video. Heading down to the kitchen to brine my salmon. Have to add something, The best smoked salmon I’ve had in my life was in Seattle, at pike place market. The sales person told me his secret was smoking with alder wood.
The salmon is in the smoker now. A couple of friends told me i needed to try smoking salmon. Had no idea what brining was before trying this and watching your other vid. Definitely very easy to follow. Thanks man!
THAT!!!!! Was a really good tip, I cook salmon a lot and haven't quite figured out the science of it... Gonna smoke a slab for dinner tonight
I'm definitely going to try this out my wife is a salmon nut. Kinda new to the smoker game but once your here everything needs some smoke 😆
Thanks for the "white" tip, Mike! Have definitely seen that before. Will crank 'er down. Have a Great day!
Thanks for the support Dave.
@@DelmarvaBackyard and another "Thank you!" for that tip. I've always sucked at cooking fish. My smoker arrives tomorrow. I'm looking forward to Wowing my lovely wife.
My husband and I were in Costco recently and thought the same thing about needing to eat more fish. But, the amount he consumes and the cost, we don't eat as much as we should. I did do the smoked salmon method using my Traeger and it was awesome!
It can be very expensive but its worth it at least once a week.
Great videos. Little tip that I have used from Meathead (Amazing Ribs) is smoke the salmon on a paper bag, brown like the grocery store and it only takes a spatula to lift just the meat off (skin sticks to the bag). It's never perfect but it does help a ton to take the skin off without tearing up the fish. Thanks again for great vids and tips :)
Throwing away all that wonderful collagen, shame.
@@hrdkorebp right? Skin is one of the most flavorful parts of the fish
That’s some great looking salmon! I love to glaze mine with some honey and bourbon! To answer your question about how often I eat fish.... it depends really. I live a short drive from Lake Erie and typically have plenty of fresh fish during the warmer months... unfortunately not that often in the winter.
Do you ever brush with honey before the smoke? Or just after its done, Salmon is still kinda new to me
You have great patience, I would be in the process of finding and destroying every last one of those extremely loud frogs😂
My folks didn't use a "brine".. The salmon pieces were layered onto rock salt, into wax paper lined boxes.. Flesh to flesh, skin to skin. Only a very tiny sprinkle of regular ground black pepper was added. Filled boxes set in a shed for a few days to salt cure (which is probably the same as brining). In the meantime, green oak (the smoke wood) and dry (starter wood) oak are stacked next to the smokehouse. After curing, the salmon pieces (about 3"x3" or 3"x4" roughly, depending on thickness) were layed onto chicken wire frame racks, that shelved into the smokehouse. By this time, a smoldering fire would have been started on the earth floor, with their oak supply (no other kind of wood!!). The smoking process usually took at least 3 days, with thinner pieces finishing before the thicker (moister). My folks checked the smokehouse every 3 hours, and also rotated the racks, since lower racks were cooler, while higher up, was hot. -Good ol' cold smoke method. Nothing fancy. Just a lot of work.
I bought my dad a rec tec bull for his retirement gift. That is an awesome grill/smoker
I just used your salmon brine that I’m gonna smoke tonight:)) thank you for your recipe!!😍
Beautiful Salmon Mike. Nice job! Great tip too.
A fellow First Stater but soon moving to Florida.
Thank You so much. I appreciate your positive feedback.
I eat fish 3 times a week, its call ribeye... did this recipe, killer!!!! Great vid...
I did exactly what you said and my salmon came out great.
Thanks for the video!!!!
Thanks for the tip about the white "ooze". I will make sure I'm coming low and slow.
I've been pulling my salmon off at at 130, much more moist and not dry at all. I think 145 is too well done.
Agree 120 - 130 is the best temp.
I'm definitely gonna try that brown sugar, dill herb, and salt and pepper ingredients.
Let me know what you think
Would've loved to have seen this over some charcoal or hickory wood-smoking. I'm going to smoke 2 salmon fillets like that over hickory chunks for my house warming :)
I have another Salmon video coming out in a little while, stay tuned.
Can i do this with skinless
Great recipe, I added a little lemon pepper but the brine process is key. Thanks for the tips man
Usually after I rinse I I put light garlic powder light onion brown sugar and smoker for 4 hours
Works great and tasted amazing.
Thanks for the video...I eat fish 3-4 x wk..raw animals canned mackerel...sardines and fried salmon...
Beautiful fish
Those little frogs! By late summer they'll be deep croaking.
Thank you for the tips, Happy Thanksgiving
Also I like your tip i did ceadar plank salmon on my webber gas grill the other night and saw several of the white ooze you were talking about... I did not know if it was a good or bad thing... Glad to hear your tip
Glad to help Bruce, thanks for watching.
The white ooze you are mentioning is called albumen
All day every day
As I’m in Arizona maybe once a month on fish. Unfortunately it’s Uber expensive here in the desert. Nothing fresh at all.
That makes a lot of sense. Would you mind letting us know how much some typical farm raised Salmon cost there?
Great video, where can I catch the brine process? The fish looks delicious.
Looks yummy
Thanks for the support
That "white ooze stuff" is just protein. It's not going to hurt you lol. But from a temperature control standpoint, what you said makes sense. If you see the ooze, it will be a little more dry inside. But you're going to eat it whether it's on the inside or outside of the fish anyway.
Exactly, its just a gauge as to how aggressively your cooking so don't risk drying the fish out. Thanks for the comment.
I eat fish once a YEAR! but doc says my triglycerides are too high so I need to eat more fish. Hopefully your recipe will help me like Salmon more!
How’d you like it
I have been searching for salmon recipes all morning and this is the one that I am going to choose to do. However, I don’t know if I’m blind or what the problem is but I do not see the recipe for the marinade at the very beginning? 😒
Nice video !!...thank's !
Thanks for the support Lou
Where is the brine link?
8:29 no one talking about the murder going on in the other room
8:08
Awesome looking salmon, no doubt👍👍🍺🍺
Thanks Luis, I appreciate the support.
I fish the great lakes and the eat safe fish guide ha some good information for consumption of fish. Some fish you only want to eat once per month based on location and stuff. Fish have dioxins and biphenyls in them not just mercury.
Thanks for the tips! I appreciate you watching.
What is the song in the beginning. Please
Truly delicious on it's own but I added a Greek yogurt, dill & lemon juice drizzle to send it over the moon. This from a guy who only eats fish once a month. Going to change that habit Mike, thanks.
That’s awesome. I really like the dill and lemon juice addition I’m going to try that one. Have a great weekend.
Hey Mike. Appreciate the video. I'm watching a few videos to get a well rounded guide on how and why. That being said I didn't get too much from your video. It seemed to focus too much on visual transitions and generalizations instead of directions and tips.
Best of luck sir
I eat fish everyday love fish 🥰
You have the same boil kettle as me.
Sweet, thanks for watching and commenting.
Please don’t quote any1 especially fda because they or anyone for that matter will say what u like them to as long as someone is paying them….thanks for ur video
10-4 Thanks for watching.
I eat fish a minimum of 3 times a week - lucky to have been born Portuguese.
Sounds like your going to live longer than most. I believe most cultures that eat more fish and aren't poverty stricken have longer life spans than those cultures that don't eat as much fish. Thanks for the input.
I have a wood chip smoker. I have been doing some experimenting with smoked salmon ... skin on, skin off... wet brine , dry brine. Since this is low and slow would you suggest that I soak the wood chips first or keep them dry for a higher intensity smoke for a short time ?
What cleaning product(s) do you use to keep your Recteq looking brand new? Thanks.
Giving this a shot tomorrow super excited, jealous I don’t have a pec tech but making it work with the Smoke Hollow pro series. My family eats fish about 2 times a week wish we could eat more of it but fish prices are sky rocketing haha. Was thinking of putting a whiskey glaze with brown sugar, pineapple juice, and honey on it last minute what do you think?
*Rec Tech
I east fish 3-5 times a week
The brine video I can’t find it
Where do i find the recipe.
Never thought that Steve Jobs would teach me how to smoke salmon. 😀
I guess thats a compliment...lol. Thanks for watching Zack.
There’s an app for that.
what's the brining solution chef?
I'm surprised to hear 200 degrees considered "low and slow"? Most people where I am (northern california) do it around 130-150 degrees, and consider higher temps cooking it... I'm no expert, gathering notes before I do my first batch, but just mentioning that.
You have to take elevation into consideration.
question. Do you rinse it under water before drying it or just brusch off the dry brine?
Fish is a treat. Its so expensive now so I can't eat as much as I want. I'm also concerned about the impact of eating fish on the fish population. I love a door county fishboil, but I have watched the whitefish population decline over the last 30 years. When I was a kid, fidhboils were all you can eat. Now its one or two small pieces of fish.
Thanks for the support Seth.
Great my friend
Thanks my friend, I appreciate your support.
Sounds like you need a recipe for smoked 🐸
Do you use the dry brine on the salmon in this video? It didn’t look like it to me. I kept looking for a link to the wet brine but I can’t find it.
Good stuff!!!
Where can I get the brine recipe?
Wow, I just seen this video. Impressive,, I plan to try this also on my red bull Rec Tec 680. I have the cold smoker box. I suppose that just would not be hot enough as 200 degrees is what you set it at. Curious to know which you used for Pellets. Hickory, apple, cherry? Or the competition blends? Let me know.. Thanks so much..
Smoke addslavor but what about what smoke does to your body?
The lungs handle carcinogens much differently than the gut. Thanks for watching and commenting.
If properly sealed how long will it keep in the refrigerator after smoking?
To be honest, at my house smoked salmon doesn't last long enough to worry about how long it stays good. My rule of thumb for most seafood is 2-3 days. Anything longer than that isn't worth the risk. Thanks for watching Mark
@@DelmarvaBackyard as a former health inspector, cooked ready to eat time/temperature control for safety food can be held at 41F or below for 7 days before it could potentially grow enough Listeria Monocytogenes to create a risk of illness. I used to throw away leftovers after a couple of days before I learned this; I'm sure a lot of people do. I keep a couple of sheets of small labels in a kitchen drawer and mark my leftovers for the date it will expire. Add 6 to whatever day you put your leftovers in the fridge and that is the last day you can safely consume it. So if today is the 24th, it will expire after the 30th. You can't count on your house brine process to say it is a cured or preserved meat unless you have your recipe and process tested in a lab.
normally once a week, on Fridays
Thanks for the input, I appreciate you watching.
Mike, would you recommend low and slow for tuna and swordfish as well? Plan on doing all 3 this weekend and wondering if I can follow same plan for all?
I’ve never done swordfish Dave. Sorry. I love tuna and I do tuna hot with just a quick sear. Anything more and tuna drys out and looses flavor...IMO. Sounds like your going to be eating nicely. Good luck.
Swordfish is awesome on low and slow. Near the end raise the temp to 300 for about 20 minutes to render the fat a bit. If you can find it try smoking some sturgeon....
Fowr times per week, specially mocarrel
Thanks for watching Anthony.
Its the reef predator fish that have high mercury content, deep sea fish is one of the purest natural human food still.
Thanks for the input. I appreciate you watching.
Rosemary pls, good video
I only eat fish once every 2 weeks...here's the weird part...I LOVE fish..
weird how it works like that. Thanks for the comment.
I ate almost every days
Thanks for watching.
Instead of how many times I eat fish per week, I have to express that in number of weeks for each time I eat fish, and that number is probably in the neighborhood of 15-20 weeks.
How many times a week do I eat fish?? Does that include Duck??
If you include canned tuna, I eat fish once or twice a week. Big time fisherman here, and I catch fish to eat them, not for bragging rights.
Yum
Thanks Angie, I appreciate you watching.
I was honestly surprised about the "white ooze" tip. I just smoked my first salmon and did it at 150 degrees, it eventually had the white ooze, but at about 6 hours in. I took it off at "temp" at 8 hours. Does the ooze mean that it was actually done at 6 hours and not 8? Ultimately, the fish turned out amazing. I don't even like salmon (thanks mom), but this was unreal! That said, maybe I over cooked it?
It means you were cooking a little hotter than optimal temps. It’s not a huge deal breaker. I’ve cooked many filets with the white ooze present and they were delicious. However, you can really produce a wonderfully smoked piece of fish if you hone in on the small details. That’s really all the tip was for. Thanks for watching.
It's called albumin and it's just a protein in the muscle. No big deal - just doesn't look as nice
Super
Man you have to use something other then aluminum foil, it’s horrible to cook on aluminum as it’s toxic, silicon or strait on the rack would be nice but you don’t have a water pan, also what the heck is that high pitched whine?
Thanks for the input but I’d have to disagree on the foil. There have been study’s that question the toxicity of foil but I don’t think anything rock solid has come out. A pellet grill does make a motorized noise while running. A water pan isn’t always needed when cooking in a pellet grill. The pellets provide enough moisture for a lot of cooks. I do use a water pan when cooking things that are notorious for having drying issues. I appreciate you watching and commenting.
When it comes to fish, I use cedar plank boards, way better than aluminum.
What pellets did you go with?
What’s the brine recipe?
ua-cam.com/video/0KdqXisLbq4/v-deo.html
My rec tec trailblazer 340 comes tomorrow an I can't wait to try this Salmon... But we eat out regular Salmon rare so I know smoked should be more but at 148 it did look overcooked... Thoughs ok going to 135?
Exactly. I take mine to 140 when I'm doing it with the pan/oven technique.
You can't count on a home made brine to say your meat is cured. The concern with fish is parasites which the fish can pick up depending on where it is sourced from. If your fish is farm raised or comes from a specific area where the water is tested for the presence of parasites, you can use it raw if you want (sushi grade). If not, you should cook it to a minimum internal temperature of 145F to ensure any potential parasites are destroyed.
What was in the brine?
I made a video about the brine. Check it out
ua-cam.com/video/0KdqXisLbq4/v-deo.html
The white fatty material is called albumin.
Thanks for commenting.
My girlfriend is Filipina so we eat fish like 5 times a week haha!
Going to give this a shot on my smoker. Real smoker that is.. Electric smokers are for cheaters! Happy Friday everyone✌
yeah i only eat once a week
We eat fish/seafood 2-3 times a week
What if you just rub of the dry brine instead of rinsing it with water. I like he initial rub many just add he fill the the beginning?
Do you eat it with the skin on?