Hot Smoked Salmon
Printed From: The Fishing Website
Category: Saltwater Fishing
Forum Name: The Kitchen - Seafood Recipes
Forum Description: Share your favourite seafood recipes here
URL: https://www.fishing.net.nz/forum/forum_posts.asp?TID=133826
Printed Date: 31 May 2026 at 3:08pm
Topic: Hot Smoked Salmon
Posted By: RockCrashing
Subject: Hot Smoked Salmon
Date Posted: 30 Jun 2020 at 11:21am
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Extremely happy with this cook/smoke. Bluff salmon brine for 48hrs, pull from brine and let it sit for 5hrs in room temperature before smoking. Smoker internal temperature 135F-150F, cook time 5hrs+ Wood pellets, maple, cherry and in the last 40min finish with Manuka chips. All ingredients & spices added to brine are in the pic below. The good & bad news, all salmon al       ready gone.Everyone very happy, lol |
Replies:
Posted By: Clifftastic
Date Posted: 30 Jun 2020 at 12:00pm
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That is a beautiful thing. Great stuff. Looks like you kept a consistent temp too - mint! Did you need to spritz during the smoke?
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Posted By: RockCrashing
Date Posted: 30 Jun 2020 at 1:45pm
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Thank you, as you mentioned sometime ago "try to do better & better next time we cook" Yes, consistent temperature is VERY important, if the temperature fluctuate to much the outcome would be very different. Perfect example would be the salmon. If the heat were to rise above the desired minimum temperature during the process, the salmon would most likely break apart releasing all its oil and becoming dry. Saying that, a pellet smoker has it's limitation, i.e.. the volume of produce that you can smoke at one time. Spritzing is not required as the salmon were sealed during the resting stage after removal from the brine.
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