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Joined by our passion for meat, beer, cards and meat, we created a compitition bbq team to partake in just that.

Thursday, October 27, 2011

Salmon on the Smoker!

Salmon on the smoker!

This is not "smoked salmon". Smoked salmon is technically a piece of salmon that is brined and then cold smoked (under 95F). At the end of the process the salmon is cured. After it is cured it is ready to eat. You are more familiar with smoked salmon as lox or in the gold foil pack that you can get in the Seattle airport or as a holiday gift. This recipe is for smoking salmon - in other words - cooking salmon on a smoker!

There are plenty of ways to prepare salmon - specifically brining the fish. E-mail me and I'll get you some killer brining recipes for salmon but in this case, I didn't have the extra 4 - 5 hours to brine it properly so I used a really great dry rub to get some killer flavor on that fish....

I used Simply Marvelous Apple Rub. It has the perfect balance of sweet and spicy with a hint of apple wood that makes this fish sing. Do yourself a favor - visit this site and purchase a sample pack. You will NOT be disappointed! You can use your favorite dry rub but make sure that it doesn't have too much salt or heat. You want a little sweetness to pull this flavorful fish through.

Sprinkle on a heavy layer of the rub on both sides. Don't be shy with this rub.

Let this rub sit on the fish for 30 or so minutes to let it melt into the fish and let that flavor penetrate a bit.

While you're waiting for the dry rub to melt into the fish, get the sides ready A perfect side for this dish is some bacon wrapped asparagus. It takes about 60 minutes on medium or 275 F grate temp to finish up the bacon. You can't rush bacon!

I used Grill Grates to cook this fish on. Fish can get tender and fall apart during cooking. I realize that on a smoker you usually don't have to flip the meat cooking but I wanted to get some grill marks on the fish - it came out perfect.

I smoked the fish and bacon wrapped asparagus using a blend of apple and oak pellets at a grate temp of 250F. You could also cook these in the oven at the same temp but watch out for the bacon drippings in the oven. On a gas grill you should cook on indirect heat and use the Grill Grates. The fat drippings from the bacon could easily start a flare up fire.

On a side note - get these Grill Grates if you have a propane or charcoal grill and can't cook using indirect heat. They will improve your cooking technique and make you look like a pro!
Here's a shot of the fish after they've been flipped. Looking great!

Let's plate this chow up - salmon on the smoker, bacon wrapped asparagus and some steamed rice.

Here's a shot of the salmon cracked open with a fork. Super moist and really full of flavor. The dry rub and fish oil on the plate mixed with the rice added to the side.

Let's eat!

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