Basted with maple syrup and finished with black pepper. Love the color of this fish.
by Dadbods4Jesus
8 Comments
adhq
Candy!
DragonfruitMiddle846
I do believe you put this in the wrong category. I’m being facetious of course. On the same token I think this belongs over in foodporn because that’s just bleeping sexy.
Bonerschnitzel69
That is absolutely incredible looking. What temperature and how long in the smoker and was there an internal temperature you went for?
oxcypher12
Oh baby
SuspiciousClub8382
Rather have it seared and served, anyway else makes it dry. That’s the only way I’ll eat salmon.
jwdjr2004
I need tips for doing this on a weber smokey mtn
Downtown_Sell_2923
Looks great. I often smoke steelhead in my Masterbuilt electric smoker. I typically brine for 24 hours using sea salt, Brown sugar, and Cracked Pepper and that gives the salmon a somewhat of a cold smoked texture. I apply honey mustard before smoking and finish with honey or Maple during the smoke for a glaze comes out amazing. I basically do whole fillets but I pre-sliced it before smoking it with a cut down to the skin level but not through the skin so it separates easily into sections once smoked. Got to love smoked salmon!
8 Comments
Candy!
I do believe you put this in the wrong category. I’m being facetious of course. On the same token I think this belongs over in foodporn because that’s just bleeping sexy.
That is absolutely incredible looking.
What temperature and how long in the smoker and was there an internal temperature you went for?
Oh baby
Rather have it seared and served, anyway else makes it dry. That’s the only way I’ll eat salmon.
I need tips for doing this on a weber smokey mtn
Looks great. I often smoke steelhead in my Masterbuilt electric smoker. I typically brine for 24 hours using sea salt, Brown sugar, and Cracked Pepper and that gives the salmon a somewhat of a cold smoked texture. I apply honey mustard before smoking and finish with honey or Maple during the smoke for a glaze comes out amazing. I basically do whole fillets but I pre-sliced it before smoking it with a cut down to the skin level but not through the skin so it separates easily into sections once smoked. Got to love smoked salmon!
Damn, that looks good