Smoking salmon-but not inhaling

[walteye]

My neighbor traded me salmon for my walleye. His was already fillet and chunked out in pieces 3-4" long and 3/4" thick. I have never smoked salmon before (have smoked meats-beef/pork/chicken)-and I would believe that the salmon is a lot thinner than the meats-the time and temp should be shorter and lower?
Thank you for any input.
Walteye

[Bobby Winds]

Smoke it until it looks similar

[walteye]

Bobby-I was given chunks. I went online and it says about brining for 24 hours. Did you do that?
Walteye

[Bobby Winds]

Originally Posted by walteye

Bobby-I was given chunks. I went online and it says about brining for 24 hours. Did you do that?
Walteye

Yes ALWAYS brine overnight....

1 gal water

1/4 cup of kosher salt

1 cup of brown sugar

1/2 cup or so of cheap maple syrup

Don’t over think it.

I like maple wood but really anything you got will work.

Enjoy

[bfish]

Everything you need to know and then some, from Thirdeye. (ps his nova lox recipe is good too):

http://playingwithfireandsmoke.blogs...-trout-or.html

[Ltrain]

Originally Posted by Bobby Winds

Smoke it until it looks similar

Looks nice Bobby!

[Ltrain]

Originally Posted by walteye

Bobby-I was given chunks. I went online and it says about brining for 24 hours. Did you do that?
Walteye

Not only do you have to brine but then afterwards pat dry then put in fridge overnight til they shine and get tacky. I'll usually brine from noon til 8 then in fridge overnight smoke the next day.
I use apple wood , start at 165 for 2 hours then up to 180 for about another hour. I do fish in my vertical smoker, haven't tried on pellet smoker. I get more smoke out of the vertical one, really good for fish

[Bobby Winds]

Originally Posted by ltrain

Not only do you have to brine but then afterwards pat dry then put in fridge overnight til they shine and get tacky. I'll usually brine from noon til 8 then in fridge overnight smoke the next day.
I use apple wood , start at 165 for 2 hours then up to 180 for about another hour. I do fish in my vertical smoker, haven't tried on pellet smoker. I get more smoke out of the vertical one, really good for fish

[Bill Krejca]

Many techniques available on YouTube, also do a search here on Walleye Central. It seems normal to over salt either the brine or dry mixture, so be aware. Also, brining time and amount of salt can be varied, i.e, more salt(hope not)= less brining time/less salt=more brining time. I generally use a 1/8 ratio - salt/brown sugar. Crappies I finished a week ago, were dry brined for about 6 hours, taken out, washed, sat in frig overnight, dried with a fan for 2 hours, then smoked. It has been my observation that almost the majority of recipes recommend so much salt that eating is difficult, JMHO. There are many, many recipes for smoking fish, etc. Have fun!

Bill

[muskyed]

Bought a smoker this year and have done salmon twice. First time brined for 8 hours, great flavor, but salty. Next time cut the brine time back to 6 hours, less salty, but think I'll use a little less salt in the brine next time. Smoked salmon is really simple to do, and tastes great.