Appetizer-style Salmon - BBQ Central

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Old 06-21-2005, 12:05 PM   #1
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Appetizer-style Salmon

Before the High-heat Chicken (posted in Grilling) we had this. I flavor-brined (salt, sugar, onion, savory, celery seed, garlic, black pepper) a salmon filet for an hour and a half then rinsed and air-dried it. I made a 'stepped' rub: Rather than mixing the rub ingredients together first, I applied them one at a time an applying each very lightly. I like the salmon flesh to be more than visible through the rub; not a fan of heavily rubbed salmon. I started with Kosher (very little since the salmon was brined) the followed with Turbinado, savory, dill, garlic, onion, and celery. I smoked with citrus wood and started at 280, letting the temp drift slowly down; I pulled when the salmon was cooked through and let it cool while I made sauce and slaw.

For a sauce I mixed 40/60 mayo to thickened non-fat plain yogurt (totalling 3/4 c or so), squeezed in about 1 T of lemon juice, and added about 2 t each of dill and green peppercorns crushed well, plus a pinch of salt. The slaw was cucumber-radish.

The flavors were great all around and worked well together especially when taking a forkful of salmon, and mixing it with a bit of sauce and slaw. The salmon was just about room-temp. The next day we finished it for lunch, all three things were cold, and it was very good that way too. Already planning on doing a whole side when I'm home again.


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Old 06-21-2005, 01:18 PM   #2
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Food pr0n !

Dang Kevin. You just keep outdoing yourself. Way to go !
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Old 06-21-2005, 02:10 PM   #3
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Kevin, about how long was the salmon on the smoker?
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Old 06-21-2005, 03:19 PM   #4
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Thanks all. It's a keeper.

Nick, I'm fairly certain it was 2-2.25 hours. (I space out the clock thing frequently.) I know I checked it a bit before 2 hours elapsed and decided it could go a bit longer. Had a glass of wine. Pulled it. Probably would be just shy of 2.25. I opened it up a little with the tip of a paring and it was cooked completely through but still had a nice moist look throughout. The top still glistened with risen juices here and there as well.
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Old 06-21-2005, 03:38 PM   #5
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I've never had luck with fish before on the smiker, so I'm gonna give this a try. Thanks for the info Kevin.
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Old 06-21-2005, 03:59 PM   #6
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Perhaps if you used a smoker instead of a smiker--not sure smikers can handle fish. :biggrin:


You have to gauge time by thickness of the fish. When you first start doing fish it's a peek-every-so-often thing. After a few smokes you get so you can figure out timing from the get-go. Like fowl, fish benefits from brining offering you a bit more leeway on the doneness front.

What kind of problem(s) have you had?


When I do short-time/higher-salt brines for fowl I double the salt I usually use (to 1/2 c/qt); for salmon I don't. It doesn't require it and I want to add the lightest sprinkling of salt after the salmon forms a pellicle anyway as it helps form a bark-y exterior. The brine I did for this salmon:



1 quart water

1/4 c Kosher salt (M)

3 T light brown sugar

1 T granulated onion

2 t savory

2 t celery

2 t granulated garlic

several turns of the black peppermill
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Old 06-21-2005, 06:26 PM   #7
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[quote="K Kruger"]Perhaps if you used a smoker instead of a smiker--not sure smikers can handle fish. :biggrin:

See! It's not just me.
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Old 06-21-2005, 06:30 PM   #8
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Well I have 1 of the finest smikers around, so that can't be the problem! (Damn Greg, will you get spell check here!) It's usually dry and over smoked (smiked).
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Old 06-21-2005, 09:04 PM   #9
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Thanks, Raine.

How's the restaurant coming?
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Old 06-21-2005, 09:38 PM   #10
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Well I'm no expert but that salmon looks fantastic! Really nice presentation too!

When I win the lottery I think I'm going to try and hire you Kevin!



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