Smoked Salmon on TheBeast

[CeramicChef]

I've been craving smoked salmon lately, so the last time I was in Sam's Club, I bought a couple of fillets and cooked them last night for my dinner guests.

 

Here is a pic of the fillets fresh from the packaging.

 

 

I made up a dry brine of brown sugar, sea salt, freshly ground black pepper, cinnamon, and all spice.  Here are the fillets' covered with the mixture.

 

 

I covered the dish and put it in the refrigerator for about 15 hours.  As you can see a great deal of moisture has been drawn out of the fish fillets.

 

 

Rinse the fillets and pat them dry.  Then set the fillets on a drying rack back in the refrigerator for about 4 - 5 hours.  This is what your fillets should look like right before you place them in the cooking grate in your kamado.  

 

 

And it's on to the cooking grate in TheBeast.  I smoked these fillets for about 2 hours @ 175F using Alder and Peach chunks.

 

 

Here is a picture of the fillets right after they were pulled off the cooking grate.  You can tell they are dome by the little droplets of the cream colored liquid that you can see on the fillets.  

 

 

Here is a closer picture of the cooked fillets.

 

 

Finally, here is the plated shot.  The fillets were served with KK roasted potatoes and a vinegar based cole slaw, the recipe of which is posted in the recipe section.

 

 

As you can see, Pete The Salt Pig heartily approves of us eating heart healthy.  

 

This is an easy cook and only takes a few minutes prep time in the kitchen.  

 

Thanks for looking.

 

[wickedcajun]

Dang fine job, CC!!!

[Pequod]

Nice! Doing a bit o' salmon tonight myself. Yours looks great.

[Jack.]

Excellent!!  I love smoked salmon, but haven't cooked it in a while.  Thank you, CC, for the inspiration.  

[shuley]

Wow. That salmon looks very tasty. Does cooking it that low give it a different texture?

[keeperovdeflame]

Excellent cook, CC, going to have to steal that one. Great plate shot. I would love to snack on the left overs cold the next day out of the fridge with some crusty bread, green onions, and a beer. Great cook, buddy. 

[magician]

Great job CC. Love smoked salmon.

[Smoke and Awe]

Shopped for some King salmon today but no luck, and then came home to this post.  Now I have to go shopping again, but thanks for the inspiration!

[Mr Cue]

I was eyeing some salmon at the store today, this may push me over the edge! I'm not wild about farm raised salmon though. Thoughts on that?

[rwalters]

Oh yeah!! Outstanding job buddy!

[Chuck0531]

Beautifully done. Looks fantastic!

[CeramicChef]

Thanks, All. I appreciate your comments. This was a simple cook that was very delicious. Give it a try!

[Bob Fletcher]

Looks Great man!  Here in Alaska, we can't do without our salmon & halibut.  I no longer have a boat, so I go down to the dock and buy directly from the commercial fisherman.  Cost me $10/lb for king salmon and $4/lb for coho, that's dressed weight (gutted & gilled), but that is still hundreds of dollars per pound cheaper than when I owned a hole in the water to dump my money into 

[Fnjay]

Gotta try that brine. Have to admit I usually do a quick rub and on the smoke. Maybe next time cuz this looks great!