This delicious smoked salmon recipe is brined in a wet brown sugar and citrus brine then finished with a sweet orange glaze for …
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This is How I get PERFECT Smoked Salmon EVERY Time
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I’ve made this numerous times, always fantastic. Kids experiment with the off cuts, learning to cook at the same time!! Great recipe!
This is the only way I’ll ever do it again thank you
Chef's get'in royalties from the parchment paper people.
Can you help me understand why "the environment inside [of a pellet smoker] is loaded with moisture"? I think I'm missing something. Great video, thanks!
Why don't you just eat some GD candy? What the hell is this. You don't like Salmon you are just looking for a reason to eat brown sugar & butter. Evry few minues you go.. Oh let me add some more glaze, oh now let's add more glaaaaazee. Give me a break please
Salmon skin is the absolute best whichever way it’s made! (Especially pan fried!!!)
I like using honey instead of the brown sugar, gives a sweet sticky surface to absorb smoke. I am going to do this tonight
Please type out the recipe. So I can make my list
Not being azz, but you dont have to brine salmon. You can just make the glaze of your choice, put the salmon in a vented foil pocket, and apply a little olive oil on the skin to prevent sticking and apply your glaze when you want. Salmon is one of the easiest things I have smoked. You can smoke it to your desired texture and moisture, some people like dry smoked salmon.
How to turn a salmon into a dessert
What wood pellets do you use?
Why make so much brine? Couldn’t 1/4 of that be sufficient if its covering the meat?
What pellet smoker do you recommend
Great recipe! Just tried it. That glaze though. Awesome!
Salmon is still absolutely revolting.
Do you really need to use retarded cups as a measurement? Please update your measure use to latest 19th century measures. Thank you!
This is the second time we smoked our salmon according to your video. WOW. Is all I can say. I wish I could share the photo so you can see how awesome the fish turned out. I did post the photo of the fish on facebook and shared your link. Thank you! A real keeper.
Subscribed you are really good! This will be my very 1st smoked salmon. Thanks!
Can you re-use the liquid brine?
Wow, amazing !!!
You talk too much
My smoker does not go down to 150 degrees -_-
I smoked 3.5 lbs of grocery store salmon with this recipe and it was phenomenal. Everyone scarfed it up. I had just enough left to make an omelet with it the next morning. I really recommend this recipe. People here complaining about the sweet but it's perfectly balanced with with smoky fish flavor. I like fish a little more done, so I took mine to 150º internal and it was perfectly melt-in-the-mouth juicy.
Dang, I followed this advice on an expensive king salmon filet and it turned out mushy. It was delicious, just mushy texture which was not that appealing.
You talk too much!!!
I made this over and over again. I serves with tomahawk, brisket, prime rib… and always winner was the salmon. Thank you.
Making this again right now. Always a hit and my guests beg for more!
Got three whole salmons to smoke up today. Following the recipe, I can't wait to see how it turns out! I have one exactly like your recipe, but the other I'm doing a apricot jam glaze and I'll let you know how it turns out!
What's the point if the gloves?. You just keep touching everything with dirty glove hands
140 is to much every time I cook to tihis to this temp it’s dry , flavor was good but 120 degrees on wild is better 140 it’s dry as the Sahara desert
Too many carbs added. 😢
I bought a little smoker tube for pellets to use my gas grill as a smoker. (I’ve NEVER smoked anything) it was amazing! Thank you
This sounds great! I'm going to try it on my charcoal grill… BTW what wood pellets did you use, species? Hickory? Pecan? Apple?
Best best, tried it one time , didn't baste it as much, my bad, awesome, next time, I will use up the basting glaze.. 5 star thank you follow recipe, only 12 HR s, bring to 140 internal temp, dont spare the glaze.. Ty Ty Ty.
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Should you wet brine if you plan to cold smoke the salmon? Does it help retain moisture?
What type of wood/pellets did you use?
I dont understand why most salmon recipes are sweet. I really dont like sweet fish. Is this a uniquely American thing?
Thanks!
What wood did you uxe for the smoking?
Also 1/3rd cup of sea salt is too much! Salmon is over salted
So you doused a perfect wild salmon with two cups of sugar, citrus juice and a half ton of butter. Way to go not masking the salmon flavor.
What was the final internal temperature??
140 degree with electric smoker is a bad idea! Hickory chips didn't even burn! LOL!
Agree! The salmons own flavor, the salt and smoke is all it needs. No need to mask that with overpowering spices!!
If you really want to curl your toes try using 100% pure maple syrup as a glaze… omg!!! You won’t be sorry
After we take it out of the brine Are we keeping it in the fridge for 2 hours or on the counter for 2 hours?
Let's put that salmon right above the fire box, where i said i wasn't gonna.