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
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.
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 🇨🇦.
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!
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.
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.
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.
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.
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.
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!
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.
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.
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.
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
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.
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
just curious what flavor pellets you use?
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.
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 🇨🇦.
Great video. Can't wait to try this tomorrow on my Camp Chef. Subscribed. Looking forward to trying some of your other recipes!
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!
Glad you enjoy it! Thanks for watching and for sharing your experience 💪🏻
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.
About how long did that take? I’m wanting to try this but don’t want to wait until the weekend.
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.
Great video sir I'm firing up my pit boss tomorrow to smoke some salmon I appreciate your tips🤗
Looks like a fantastic recipe, I'll be giving it a try for sure!
Some great salmon! My other recipe with the honey bourbon glaze is great too
@@AndersonsSmokeShow where is the recipe for the glaze?
killer video!!! thank you for the awesome recipe
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.
What was your total cook time?
Is there a need to let it rest after removing from brine to get that pelicle
About how long were they on the grill?
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.
I laughed at the squirrel when I was editing 🤣
Gorgeous smoked salmon! I will be reducing my temperature next time👍😊
Definitely makes a big difference! Thanks for watching
Ok, I'm convinced. I want some.
Nice job. Looks amazing.
Thanks!
I'm trying this tomorrow at work on are Trager. ill let you know how it turned out.
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.
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
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.
It came with a baking sheet, it should be linked in the description
What’s the recipe for the glaze?
In the description
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!
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.
@@jonkendall1977 Great tip! I did not know that and would not have guessed. Thanks!!
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.
I think it’s so cool that you push one button and you are grilling. It almost does everything for yoy
I liked it, then you pulled out your therma pen! ❤❤
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.
@@jerryg.5923 I made this the other night and it was three words, de lic ious. I even used my therma pen.😂
Looks so delicious. I know it tastes good.
Thanks!
How much Cajun seasoning (and what kind), and how much garlic powder in the glaze please?
I did it "to taste".
Man you had me at that thumbnail!
i remove the skin after its done smoking. and for storage. nice job. i love smoking salmon
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
It’s the alcohol bourbon, you have to reduce it in a sauce pan and the alcohol cooks off
Squirrel!
Great video.
Hahah I thought the same thing when I was editing this video
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.
What pellets did you use? I think it’s the only factor missing from your recipe
It was a hickory blend
What’s the cool time?
Are you asking cook time? If so, around a couple hours.
They may mean rest time after cooking@@AndersonsSmokeShow
Man, I'm not a salmon guy at all, but those do look really good.
Oh they were great!
No pellicle?
Important step, I feel.
Followed your grille rack to Amazon and it wasn’t the same.
Costco frozen salmon pack?
Costco, but not frozen
1.04 is that a rat ontop of the fence 😳
New subscriber here from BRANTFORD ONTARIO
Welcome!
Mine is in the brine right now.
Mine is in the river right now
@@adambordelon7340 go fishing.
Squirrel!!
Haha I thought the same thing when I saw it while I was editing 🤣
If you don't show the ingredients on screen us old people can't flow!!!!!
It’s in the description below the video
Messy
What is?