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Citrus Salmon

Cooking Grill: N.B. Bandera
Pit Temperature: 160-180
Desired Internal Temperature: 140-145
Cooking Time: 3.5 hours
Pallets Used: Lump
Directions:
2 Salmon fillets from a silver or King salmon. double the recipe if you were lucky enough to catch 2 . I live here in Washington state and regularly fish for Salmon, Sturgeon and Steelhead. My wife will only eat salmon if it is citrusy, so i modified my old recipe and this is what i came up with . This brine is also good with Red Snapper, Yellow Tail, Ling Cod and most other rock fish caught off the coast Dry ingredients: 1 C. Brown Sugar 1 C. White Sugar 1 C. Kosher Salt 2 TBS. Lemon Pepper 2 TBS. McCormicks `It`s a Dilly` ( hard to find -they dont make it any more but Mrs. Dash will work ) 1 TBS. Crushed Red Pepper 1 tsp. rosemary 2 bay leaveswet ingredients: 1 Gallon Water or White Wine 2. TBS crushed Garlic 4. TBS E.V,O,O. (Extra Virgin Olive Oil) 2. TBS.Apple Cider Vinegar juice,pulp and rind of 3 Lemons 2 Oranges 1 Lime 1 Onion 4 dashes of `Tabasco` or `Franks Red Hot` sauce Prep: Cut Salmon Fillets into 3 or 4 inch pieces set in fridge . Put dry ingredients in a bowl and mix well Put White Wine/Water, Apple Cider Vinegar, E.V,O,O In a coated metal ( roasting pan) or non metallic container (large glass bowl). I use a 4 gallon enamel coated canning pot. Add chopped Onion, Tabasco and Garlic. Cut fruit in half . Using a fork ,squeeze and work most of the pulp out , then cut the rinds into chunks. Add dry ingredients and mix for 2 to 3 minutes or until dissolved. Add salmon chunks to brine and put the container into the fridge. ( I put mine in an ice chest, with the bottom filled with ice ) let the Salmon soak for 18 to 24 hours. After they have been in the pool long enough, take Salmon out of the fridge, lay them skin side down and pat dry with a paper towel (DO NOT RINSE!) . You can add additional brown sugar to them @ this time. Let them air dry for 2 hours until they have a nice glossy sticky coating . Smoke: I have a Brinkman charcoal smoker and a NB `Bandera` with a vertical smoke vault and an off set fire box, I have modified both smokers so i get even temps and longer smoke times . I have found it best to smoke the fish on the top 3 shelves of the Bandera sense they are nearest the smoke stack the temp ranges from 165* to 185*. Place hardwood briquette`s in fire box using the `Minion Method` then add your `Alder Wood Chunks`. I put mine in an old 10 inch cast iron pot with holes in the lid. smoke @ 165 for 5 to 8 hours depending on how you like your smoke


Posted on: 2016-03-13 04:17:06 Forum URL:: NO URL