Your Smoker Grill and Fresh Salmon – What a Great Combination

Trout season is about to start up here in upper California and hopefully, it will be a fruitfull season. Salmon are a good fighting fish so, whether you are angling the rivers or in the ocean, salmon are several fun to get. Oh, and by the way, they really tastes great, and they are really good for you. My Dad took myself salmon fishing when We were 9 or 12 and I’ve looked frontward to this time of year ever since. If you smoke it or grill it, there’s nothing at all greater than fresh caught trout. Best Offset Smoker

Nevertheless that you’ve captured it, where do you turn with it? I like to lower a few one inches steaks and fillet the others for smoking. Salmon is a flavorful fish, We can’t stand to use too much seasoning. I choose to keep it simple, I don’t want to drown out the flavour of the fish. Thus, when I grill trout steaks, I brush olive oil on both edges, add salt and tear gas, (sometimes lemon pepper), and dill. That’s it, the steaks are ready for the grill. 

You can use a gas barbeque grill or a charcoal barbeque grill, but either way you need to pre high temperature your grill to medium heat. Personally, I’m an old charcoal die hard, so I pre high temperature my smoker grill to 325 degrees and is actually time to get started on grilling trout steaks. But, remember, trout cooks quickly, an one inch steak at 325 degrees should only take about 4 minutes a side. Therefore, be careful and do not over cook it. When barbequed properly, your salmon will be moist and flaky. As you pull it off the grill, serve it up. It’s best when served hot.

As for smoking salmon at home, it’s really not that difficult. It’s a whole lot of fun and the finished method great. If perhaps you have an user grill and have never smoked salmon before, you really should give it a go. Really a lot easier you might think.

The first thing you should do is make up your brine. The most basic of brines consists of water, salt, and sweets. Do not use stand salt. Use kosher sodium, or, much better, canning sodium. Mix 2 cups canning or the salt, and 2 cups brown-sugar in 1 gallon of drinking water. There’s lots of other what you can add, but I like the taste of the trout therefore i go easy on the seasonings. Next, place your fish in a plastic or glass textbox, add your brine so the fish is completely submerged, make in the refrigerator no less than 8 hours. You can last longer than 8 several hours, but don’t overdo it. The longer the trout with the brine, the saltier it can be. I usually let it go for 10 to 12 several hours.

The next step is to air dry your cured salmon in a cool place. This is certainly an essential step in the smoking process. As your fish dry’s, you will notice that a skinny, sticky, lacquer like element forms on the seafood. It is called a pellicle, which drying process should take about 2 hours.

With that done, you’re ready to smoke cigars your salmon. So, flames up your smoker grilling and pre heat to about 150 degrees. This kind of is lower than normal smoking temperatures for most meats. However this is salmon, and also you don’t want to smoke salmon at higher temperatures. It will cook too fast. Subsequent, you need to add your smoke, but, you don’t want to over do it. So, I cover a couple of handfuls of wood chips in aluminum foil, poke gaps in the foil, and place it on top of the coals. Nowadays, place the salmon on the grill, skin aspect down and leave it alone.

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