The Smoked Salmon Recipe I Can't Stop Making | Ash Kickin' BBQ
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- Опубліковано 17 сер 2023
- In today's video, I will be showing you my favorite recipe for smoked salmon on a weeknight! If you're anything like me, you probably love smoked salmon, and why wouldn't you? It's delicious, healthy, and a nice break from normal BBQ. Often times smoked salmon requires a brine, then you have to form the pellice, and then you smoke for hours low and slow with heavy smoke. But what if I said you can have delicious smoked salmon in about an hour for a weeknight dinner with this smoked salmon recipe? I highly recommend trying this one folks, it's AMAZING! As always, full recipe is down below!
LINK FOR MY RUB (Use code: ASHKICKIN to save 10%): www.sucklebusters.com/bbq-rub...
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Full Recipe:
| Ingredients |
-A slab of salmon
-Ash Kickin' BBQ Honey Chipotle
-Cry Baby Craig's Hot Honey
| Instructions |
Prep:
1. Season the salmon fillet with Ash Kickin' BBQ Honey Chipotle
| Cooking |
1. Set your smoker for 275º F.
2. Put the salmon on the smoker, and allow it smoke for approximately 30 minutes.
3. After 30 minutes, check the temperature of your smoked salmon. I typically like 120º F for wild caught salmon, and 125-140º F for farm raised salmon. Cook it to your preference.
4. Once the salmon is about at the temp you like, drizzle some hot on over it, and brush it in. Allow the hot honey to set for 3-5 minutes.
5. Once the hot honey has set on your smoked salmon, remove from the smoker and let it cool for a few minutes.
6. Once the smoked salmon has cooled, dig in and enjoy your amazing weeknight smoked salmon!
*Links for everything I use down below*
-----The stuff I use:-----
-Ash Kickin' BBQ Honey Chipotle Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Tailgaters BBQ Party Rub (use code: ASHKICKIN and save 10%): www.sucklebusters.com/bbq-rub...
-Livia's Seasoning: amzn.to/43OYzbT
-Granulated Garlic: amzn.to/3IZrQrl
-Diamond Crystal Kosher Salt: amzn.to/3B7MsYX
-16 mesh black pepper: amzn.to/2ZfLLQ4
-SuckleBusters Honey BBQ Rub (use code: ASHKICKIN and save 10%):
www.sucklebusters.com/bbq-rub...
-Shun Chefs Knife: amzn.to/3RN5zB7
-Disposable Cutting Boards: amzn.to/2UWLwY8
-Fat Separator: amzn.to/3oWRgdG
-Thermoworks Smoke: www.thermoworks.com/Smoke?tw=...
-Thermoworks Thermapen MK4: www.thermoworks.com/Thermapen...
-Cooking Racks: amzn.to/3gu68xb
Some of these links may be affiliate links, these just help support my channel at no extra cost to you
#smokedsalmon #salmon #easysmokedsalmon #weeknightsmokedsalmon #ashkickinbbq #lonestargrillz #pelletgrill #pelletsmoker - Навчання та стиль
Finally a smoked salmon video that isn’t about the preservation method
Wow! So many judge mental comments ! This is for you to cook better, not worrying about what he is wearing! Also, he answered the questions several times if you would read and be a little patient! Good job brother keep it up!
Thanks brother, people are wild lol!
Really diggin’ this because it’s a weeknight cook. I’d like to say I’d do all the brining and overnight and blah blah…but I won’t. This is great! Keep ‘em coming. 🇨🇦👍🏼
Great recipe! Just tried it. Awesome!
Now that's fantastic. Great job 👏 👍
It looks so delicious 👍🏽 . Definitely going to dry it. Taste test tells it all of how good it tastes.
Love doing salmon! Have my own mix and yours and never thought to try it but i will this weekend! Also gotta find some of that hot honey!! Great video!
Loving the "weeknight" cooks!! keep em up
I've used that method lots of times when I do salmon for my wife and she always loves the results. Only thing is I never buy farm raised fish, it has to be wild caught or we won't eat it.
I just made this tonight - excellent recipe, excellent cook time and temp. The honey glaze puts that resto quality look to it, and tastes amazing. Thanks Darrin
So glad to hear it!
🤘🏻😎🤘🏻
Awesome stuff, dude
Love how you clarified temps tween wild vs Farm raised. Side note the fat in farm raised is saturated fat very little Omega oils compared to Actual wild salmon
Looks great!! I need to try that.
It's so good!
I can't believe that Ive watched so many videos and didn't subscribe :( all alerts are on now keep on smokin brother
Have you tried Steelhead Trout? Found it cooks the same as Salmon but honestly has a better taste
Wow. Incredible. Well done
Hey Darrin...it been a minute bud hope all is well. Oh man that Salmon look crazy good and putting that spicy honey glaze was spot on. Take care and have a good one. Cheers!🍻..from Trinidad & Tobago 🇹🇹
Hey guys! thanks for the comment, I hope you guys are well!!
Trying today brother 💪🏿💪🏿
Lets go!!
Looks like mine!
Can't bring myself to use a rack. Gotta crisp up that skin. So good. 350*f direct heat. Up to 130*f internal. Good for those weeknight meals.
If I’m going for crispy skin, I’m going pan seared. Bacon of the sea 🤌🏼
Good looking Salmon Darrin. Great Cook man
Thanks Jason, see ya in a couple weeks! We are neighbors!
Did you use any wood for smoking? If so what type of wood
Apple pellets, but use whatever you like
Anyone else glance at the thumb nail quickly and read: Weednight? You know that's going to be some good salmon.
Lol
So my smoker is like 105 degrees off. So my probes are reading the ambient temp. When you say 275 degrees, you mean ambient 275. Correct??
Yep
My wife likes it crispy, what should I do to get that style?
@@thegolfbroif she wants Crispy skin you’d have to sear it probably
THIS IS REAL SMOKED SALMON SMOKE IT ALLA WAY THRU YU SEE HOW ITS STILL COOKED THO
Great job bud! Will definitely give this a go!!
What hat are you wearing in this video?
Compart Duroc from Compart Family Farms!
What pellet flavor did you use?
Apple but it doesn’t really matter, use what you like
Looks like you moved back to the thermapen. Do you prefer it to the typhur?
I just use whatever I can find at the moment. The Typhur has had some issues with cracking that I’m not sure if they fixed yet. I’ve tried to correspond with the company for verification, but they’ve never responded
@@AshKickinBBQ Thanks for the information! Did yours in particular crack?
FYI, I contacted Typhur support about the cracking issue, and they say it was resolved in a new version, and anyone affected will be covered by warranty. It looks like they released a new version in September which advertises a faster 0.5s temp reading. I assume that is the new version they are talking about. I ordered 2, one for myself and one as a gift. I hope it is truly resolved!@@AshKickinBBQ
E-comment card: "Best Salmon I've ever judged on YT!"
So 145 is the safe cook doness temps, is this actually safe going lower? If so hold my beer!
You won't find a professional chef cooking salmon to 145º medium rare is the way my brother. But just know there's a risk....think of it this way, people eat raw salmon all the time in sushi.
@@AshKickinBBQ I never thought of it that way, I'm a huge poke loves 😂 thanks mate!
Pretty neat how you respond to what hat you are wearing but you've ignored. What pellets are you using?
You know what else is pretty neat? That I’m a normal guy, who is often busy and can’t get to every comment right away, but I eventually do to every comment. I didn’t realize you were the comment Police, Benjamin. Just patrolling the comment section like a hawk, 🤣. Oh, but to answer the pellet question, they were apple pellets.
@@AshKickinBBQ Awesome brother!! I knew a lil kick in the ribs would get us all a response. Thank you!! And thanks for the recipe, love your style!!
Where do you get the hot honey?
I got mine from Ace
I wish you shipped to Canada 😢
The rub? There’s quite a few retailers in Canada that are carrying it. I sell quite a bit up there!
@@AshKickinBBQ found it on Amazon, thanks!
@@hughmann1908 my rub? It isn’t sold on Amazon….unless it’s a Canadian retailer selling it up there.
@@AshKickinBBQ dang it! Imposter, will keep looking
@@hughmann1908 where in Canada are you? Lumberjack pellets for sure stocks it