My daughter has asked me to smoke some salmon for an appetizer for Xmas dinner.
I have an off-set smoker. Smoked a lot of pork, chicken and turkey, but never salmon.
I need help. Would like to smoke with the skin on.
I rub Emeril’s fish rub or Lemon herb old bay, butter, and put fresh dill on top. Then I use Kingsford Charcoal Briquettes with Applewood (only place I can find this in Walterboro is Bi-Lo) then I add some Pecan or more apple wood chunks to keep it smokey. I’m still working on timing and temperature and want to try some Cherry wood I’m letting dry out. I don’t like Hickory… too strong imo. I like to use a couple of big fillets that has not been frozen, Sam’s club sometimes has it at a good deal.
As for pecan, you should be able to find a bunch after our latest storm!
“If Bruce Jenner can keep his wiener and be called a woman, I can keep my firearms and be considered disarmed.”
This sounds pretty good: http://www.foodnetwork.com/recipes/cedar-plank-salmon-recipe.html
I’ve only had cedar-plank salmon once before, but it was really good.
Too bad Sellsfish closed his store. The pastrami smoked salmon they sold was better than any I could ever make! I think I still have a pound of it in the freezer. It will be a great Christmas appetizer 
Sorry, I don’t have any recipes. Never been very good at smoking fish. Except square grouper 
Capt. Larry Teuton
Swamp Worshiper
Thanks guys.
I have cooked salmon on a cedar plank in the grill. I sure that would work just as well in the smoker.
Gonna try the dry brine before I smoke it. Read good things about it. Also read that the white stuff you get on the salmon comes from cooking on too high of heat.
Agree with Fred on the wood. Hickory is great for pork, but usually use apple wood for poultry.
My ex was from Kodiak Island. The natives there made a smoked jerky with salmon. Cut into small pieces then smoked until it is dry. You can throw a bag on the front seat of the truck and use it for snacks. It’s actually pretty good stuff.
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Wally an old chef/friend of mine used to make a great hot smoked salmon. It is very important to remove the brown from the filet before smoking regardless of what ever recipe you use. It doesn’t taste good. The way he did it was he trimmed the filet to where it was nothing but pure red/orange colored meat. He then cut off the thin tail part off and it was essentially a long thick rectangle. The whole filet. He then reduced a gallon of fresh “apple cider” to a consistency of “thick syrup”. He chopped a boat load of fresh dill. Several bunches. Used a few large spoons of premium French whole grain mustard. Then made a paste out of the apple cider glaze,fresh dill, coarse hand cracked black peppercorns, and whole grain mustard. Generously covered the top of the fish with the room temperature paste and smoked it with applewood. He smoked it until just done. Don’t over smoke, I did that one time and was inedible. “Applewood smoked salmon with fresh dill, cracked pepper and mustard seeds”.
Cracker Larry nothing like fresh grouper. I like to wrap mine in parchment paper, stuff it full of a generous amount of fresh herbs, and bake. I think the french call it “En Papillote”.
rbr, tried to make the glaze with apple cider. Thought it was just right and turned off the stove. When I came back a few minutes later, it turned into brittle. Wished I’d put some nuts in it.
Did the dry rub thing, it works. Cooked the salmon about 2 hrs at around 225 in the smoker to about 140. Glazed it with honey and yellow mustard. I did leave the skin on.
It was great. Everybody loved it. Even got a compliment from the ex.
Sorry to hear that Wally. The last thing I wanted to do was screw you up. Did you use fresh apple cider vs apple juice? The only thing I can think of is it got reduced a little too much to turn it to brittle. I looked around for the original recipe and couldn’t find it to give you more specific directions on the original post.I should have done better. Again Wally, I apologize. Please PM me with your real name, so I can make it right.
Pm sent Wally, Pete.
Pete, it was me not the recipe. I just cooked it too long. I did use fresh cider. Going to try it again. I know now too take it off the stove sooner.
Anyway, the salmon turned out great.