The ONLY Way I Smoke Salmon on a Pellet Grill

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  • เผยแพร่เมื่อ 24 ธ.ค. 2024

ความคิดเห็น • 78

  • @AndersonsSmokeShow
    @AndersonsSmokeShow  ปีที่แล้ว +5

    If you enjoyed this video, I put this list of videos that I think you'd also like!
    Beer Can Chicken: th-cam.com/video/uzae-GRyCw0/w-d-xo.html
    BEST Pellet Grill Brisket: th-cam.com/video/DqKYKSGUjHo/w-d-xo.html
    BEST Smoked Burger: th-cam.com/video/tL-hmlWFCZ0/w-d-xo.html

    • @Daeduluus
      @Daeduluus ปีที่แล้ว

      just curious what flavor pellets you use?

  • @DieselisTasty
    @DieselisTasty 3 หลายเดือนก่อน +11

    I always let the salmon sit in the fridge overnight after brining. Gets the pellicle to form up nicely. Skip the rub and smoke it at as low as temp as possible.

  • @mikepoint4717
    @mikepoint4717 4 หลายเดือนก่อน +5

    As a commercial fisherman of 20 plus years , a lot of people most often over cook there sockeye as it’s on the thinner side of meat compared to the Spring salmon . IMO I only use good old fashion table salt on my fresh or previously frozen salmon and let it cure for a minimum of 4 hours and up to 24 hours . Salt works wonders on fish as it will firm up the meat , and when it’s tossed into the bbq it holds itself together. Using the other flavours only masks the natural flavour of the fish . Cheers 🇨🇦.

  • @mdeben1
    @mdeben1 10 หลายเดือนก่อน +1

    Great video. Can't wait to try this tomorrow on my Camp Chef. Subscribed. Looking forward to trying some of your other recipes!

  • @AnthonyGioiella
    @AnthonyGioiella 11 หลายเดือนก่อน +1

    Making this salmon recipe again because it was so good the 1st time on my campchef WW24! If you follow his instructions, it comes out perfectly. Thank you, Anderson! Keep the videos and recipes coming!

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  11 หลายเดือนก่อน +1

      Glad you enjoy it! Thanks for watching and for sharing your experience 💪🏻

  • @yoinksaway
    @yoinksaway 9 หลายเดือนก่อน +8

    Thanks for the instructions but it would so much help to know how much time you spent on total prep time in terms of cooking. I’ve been out here 3 hrs and my temps have not approached 140 yet.

  • @aaronbrown534
    @aaronbrown534 ปีที่แล้ว +6

    About how long did that take? I’m wanting to try this but don’t want to wait until the weekend.

  • @mikef8118
    @mikef8118 3 หลายเดือนก่อน +2

    Yours is the first recipe Ive seen that doesn't rinse off the brine and leave out to dry in a cool place to form the all important pelical.

  • @reginaldhailey8188
    @reginaldhailey8188 ปีที่แล้ว +1

    Great video sir I'm firing up my pit boss tomorrow to smoke some salmon I appreciate your tips🤗

  • @dkeele
    @dkeele ปีที่แล้ว +2

    Looks like a fantastic recipe, I'll be giving it a try for sure!

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  ปีที่แล้ว

      Some great salmon! My other recipe with the honey bourbon glaze is great too

    • @SmokingOnBluebird
      @SmokingOnBluebird ปีที่แล้ว

      @@AndersonsSmokeShow where is the recipe for the glaze?

  • @FullFlavorRetro
    @FullFlavorRetro หลายเดือนก่อน

    killer video!!! thank you for the awesome recipe

  • @jonbuettner270
    @jonbuettner270 ปีที่แล้ว +12

    Did this but didn’t put any rub on it. Just smoke. After an hour I spritzed with water to get the smoke to adhere to it. Best salmon we have had. Saving this one. We love salmon.

  • @abarragan951
    @abarragan951 ปีที่แล้ว +1

    Is there a need to let it rest after removing from brine to get that pelicle

  • @Brad-zb4nl
    @Brad-zb4nl 8 หลายเดือนก่อน +2

    About how long were they on the grill?

  • @SinisterMD
    @SinisterMD ปีที่แล้ว +1

    Squirrel!! 1:04 This looks fairly similar to Hey Grill Hey's salmon burnt ends. I like keeping the skin on though. Don't get any rub or glaze/smoke on that whole side but I think it's easier to handle and the meat comes right off the skin when cooked properly. Looks great.

  • @bobbicatton
    @bobbicatton ปีที่แล้ว +1

    Gorgeous smoked salmon! I will be reducing my temperature next time👍😊

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  ปีที่แล้ว

      Definitely makes a big difference! Thanks for watching

  • @gregvetter5070
    @gregvetter5070 หลายเดือนก่อน

    Ok, I'm convinced. I want some.

  • @kenmcavoy4353
    @kenmcavoy4353 5 หลายเดือนก่อน

    Nice job. Looks amazing.

  • @roberthikade9759
    @roberthikade9759 2 หลายเดือนก่อน

    I'm trying this tomorrow at work on are Trager. ill let you know how it turned out.

  • @Sheps246
    @Sheps246 ปีที่แล้ว

    Great video, thanks for the hard work. What smoker do you like better, the woodwind pro or the masterbuilt gravity smoker, seems like you have some good experience with both.

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  ปีที่แล้ว +1

      You can’t go wrong with either. I like the WWPro better because it’s built better, has the sidekick, and more convenient to run…. But it does cost nearly 2x

  •  6 หลายเดือนก่อน

    Can you tell me where you purchased the wire rack that you used in this video? I like that it has handles and want to purchase the same thing to use with my WWPRO36.

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  6 หลายเดือนก่อน

      It came with a baking sheet, it should be linked in the description

  • @SmokingOnBluebird
    @SmokingOnBluebird ปีที่แล้ว +2

    What’s the recipe for the glaze?

  • @Jimmer-Space88
    @Jimmer-Space88 9 หลายเดือนก่อน

    Very interesting!! At oour Costco, the only salmon sold with skin is Sockeye, everything else is Atlantic "FARM" raised with no skin. There is none already cut into portion size. I would love to get "non-sokeye" salmon with the skin from our Costco.
    Great video -- thanks for sharing your method!

    • @jonkendall1977
      @jonkendall1977 8 หลายเดือนก่อน +1

      Do you have an Aldi?
      Aldi carries Atlantic wild caught Salmon fillets. They sell it as a whole fillet and portion sized with skin. Sometimes they carry Coho Salmon and Steelhead Trout as well.
      It is typically a dollar alb less than Costco too.

    • @Jimmer-Space88
      @Jimmer-Space88 8 หลายเดือนก่อน

      @@jonkendall1977 Great tip! I did not know that and would not have guessed. Thanks!!

  • @marco785
    @marco785 3 หลายเดือนก่อน

    Looks good my wife and I love salmon! What doneness would this be considered? Med rare, Med, or med-well? Side note…. I’ve seen a recipe smoking a turkey but starting out at a high temperature like 400-450 and decrease to like 275 after an hour or so. Your opinion 1st? Try that for us! Lol I’m already looking ahead to thanksgiving.

  • @snake-r1w
    @snake-r1w ปีที่แล้ว

    I think it’s so cool that you push one button and you are grilling. It almost does everything for yoy

  • @17forever64
    @17forever64 3 หลายเดือนก่อน +1

    I liked it, then you pulled out your therma pen! ❤❤

    • @jerryg.5923
      @jerryg.5923 3 หลายเดือนก่อน

      Yep, its ok for pieces your going to taste test but not for anything your going to can or vac seal. Shoving the temp pen into the salmon destroys the reason why you left the skin on in the first place.

    • @17forever64
      @17forever64 3 หลายเดือนก่อน

      @@jerryg.5923 I made this the other night and it was three words, de lic ious. I even used my therma pen.😂

  • @alfredbernard26
    @alfredbernard26 ปีที่แล้ว

    Looks so delicious. I know it tastes good.

  • @BT2SS
    @BT2SS 7 หลายเดือนก่อน

    How much Cajun seasoning (and what kind), and how much garlic powder in the glaze please?

  • @joesgarage6613
    @joesgarage6613 ปีที่แล้ว

    Man you had me at that thumbnail!

  • @ScottysBackYardBBQ
    @ScottysBackYardBBQ ปีที่แล้ว

    i remove the skin after its done smoking. and for storage. nice job. i love smoking salmon

  • @g4orce703
    @g4orce703 11 หลายเดือนก่อน

    Dumb question i just dont know.. the bourbon is the liquor burbon or some special bourbon used for cooking.. 😂 the fish looks good and i want to try it for myself

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  11 หลายเดือนก่อน

      It’s the alcohol bourbon, you have to reduce it in a sauce pan and the alcohol cooks off

  • @leonfisher
    @leonfisher 4 หลายเดือนก่อน +1

    Squirrel!
    Great video.

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  3 หลายเดือนก่อน

      Hahah I thought the same thing when I was editing this video

  • @patrickelliott2602
    @patrickelliott2602 ปีที่แล้ว

    Wow…I saw this video and immediately wanted to try it. Tonight I made this on the WW36 and it turned out AWESOME. Salmon usually to me has a fishy flavor when grilled, but I think the brining and the smoke absorption by cooking slow and low is key! I seasoned with a Cajun seasoning lightly instead. The glaze was super easy and super yummy.
    Loved it and will Make it again!!
    Ps- I have made your beer a chicken and your 3-2-1 Ribs. Helped me to learn and improve my smoking knowledge.

  • @AnoobisTheGreat
    @AnoobisTheGreat ปีที่แล้ว

    What pellets did you use? I think it’s the only factor missing from your recipe

  • @haydenl5210
    @haydenl5210 ปีที่แล้ว +1

    What’s the cool time?

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  ปีที่แล้ว +2

      Are you asking cook time? If so, around a couple hours.

    • @TriciaBiondi
      @TriciaBiondi ปีที่แล้ว

      They may mean rest time after cooking@@AndersonsSmokeShow

  • @CrossCutCreations
    @CrossCutCreations ปีที่แล้ว

    Man, I'm not a salmon guy at all, but those do look really good.

  • @DavinStewart
    @DavinStewart 6 หลายเดือนก่อน +3

    No pellicle?

    • @dougbloom3672
      @dougbloom3672 4 หลายเดือนก่อน

      Important step, I feel.

  • @tho464
    @tho464 ปีที่แล้ว

    Followed your grille rack to Amazon and it wasn’t the same.

  • @TChalla007
    @TChalla007 3 หลายเดือนก่อน

    Costco frozen salmon pack?

  • @user-no5gc5hy6l
    @user-no5gc5hy6l 2 วันที่ผ่านมา

    1.04 is that a rat ontop of the fence 😳

  • @Wattsonthegrill
    @Wattsonthegrill 8 หลายเดือนก่อน

    New subscriber here from BRANTFORD ONTARIO

  • @johnfunderburk1128
    @johnfunderburk1128 5 หลายเดือนก่อน

    Mine is in the brine right now.

    • @adambordelon7340
      @adambordelon7340 4 หลายเดือนก่อน

      Mine is in the river right now

    • @johnfunderburk1128
      @johnfunderburk1128 4 หลายเดือนก่อน

      @@adambordelon7340 go fishing.

  • @drewcilley121
    @drewcilley121 ปีที่แล้ว

    Squirrel!!

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  ปีที่แล้ว +1

      Haha I thought the same thing when I saw it while I was editing 🤣

  • @RustUrmum
    @RustUrmum 4 หลายเดือนก่อน

    If you don't show the ingredients on screen us old people can't flow!!!!!

    • @AndersonsSmokeShow
      @AndersonsSmokeShow  3 หลายเดือนก่อน

      It’s in the description below the video

  • @menkros1
    @menkros1 ปีที่แล้ว

    Messy