I’m not a big salmon fan at all but decided to give this a shot and it didn’t disappoint.
Cut filet into strips. Salt the strips then completely cover in brown sugar. I added a bit of soy and teriyaki for person preference. Let it marinate 18-24 hours and smoke @225° for 1.5-2 hours. The 4 strips to the right had kinders prime steak/garlic butter seasoning. Those were great as well.
by Altruistic-Crazy-478
4 Comments
Looks fantastic. Question – did you rinse off the sugarmarinade before putting them on the smoker?
I can practically hear the sizzle—send some my way and I’ll bring the bagels!
God dammit…. it’s 12 here today. Was going to put something on but I’m old and a wuss.
Looks great!!
I marinate the salmon in a salt/sugar brine, then dry the salmon on racks either in the fridge or garage. I smoke it around 175 degrees and baste every hour or so with maple syrup. When it starts to get some color I let the heat creep up to about 250 then pull it. And damn it’s good.