I know each of these shoots requires a great deal of logistics and planning, but the both of you manage to consistently convey the essential joy that motivates your work. Yeah, we come for the cooking tips, but we stay for the joy. And the dogs. As my Papaw used to say, “If you cain’t teach a man to fish, feed him your catch and he’ll eat for today.”
As a commercial salmon fisherman. I think if you’ve bought it and are cooking it. You are allowed to call it a goose. Looks great Kent. Hope all are well and safe. Edit; Please buy Wild Alaska Salmon. And help support hard working Americans.
There are several Alaskan-owned websites that ship direct from Alaska to the lower 48, and Hawaii. Prices will vary by season, availability, and harvest numbers.
@@DrewAlphaable Thanks Drew. I fished for over 21 years. And now buy salmon in the grocery store. But only buy Alaska salmon. NEVER FARM RAISED SALMON. I also order fish directly from Fishermen in Alaska.
Living in the Pacific Northwest most of my life and as a Native American elder their many ways to smoke Salmon and fish everyone has their own recipes and ways, some like it cold smoked others like it hot smoke but the end result is all good eating! thank you, Kent for sharing your way it looks good and tasty.
Just a heads up, don’t feed your salmon to your dogs raw if it’s fresh as it can give your animals or yourselves parasites, especially if it’s caught later in the summer.
Kent, I just discovered you on TH-cam today. I’ve watched multiple videos of yours now and I must say, every time you end a video … it brings a literal tear to my eye watching your patriotic conclusion to each video. I love this country so much and I love to see others love it too. I am now subscribed.
Brother Kent, just wanted to tell you that I gave a bunch of your Cowboy Relish/Chutney to relatives at Christmas that I only get to talk to once a year. As soon as they found out you made it, almost every one of them became excited and said they had followed your videos(especially the cast iron videos), and haven't heard a single complaint from them. In this day and age, it's hard to please people, but you have a way of pleasing/appeasing even the most hardened of hearts. I've also followed some of your recipes to cook for my elderly parents over the last few years, and they absolutely loved it. We're talking about some very picky eaters. Thanks for all that you do and have done. You are making a difference in this screwed up world, even in the lives of people you will never meet until we get to the other side. Just wanted to encourage you and say thanks for all that you do.
Cowboy Kent, I love your dedication to our Vets, it's what keeps me coming back for every regular post (just not the new 'Shorts' as I do not approve of TH-cam's decision to compete with Tic Toc.
I like watching you over the cooking show because you are real and the shows are actors pretending to cook when everything is already done for them before the show. Thank you for being down to earth. Love watching you
“Technically” the L is silent but as far as I’m concerned you can call it what you like, just don’t call me late when you’re serving up that salmon!! Looks fantastic, we can’t wait to try it!
Kent, I just want to tell you I appreciate this videos. You, Shannon, and the dogs are a awesome. I've used I don't know how many of your recipes. This will be my next! Thanks again!
My uncle has kidney failure and heart failure so he really has to watch his diet but they said salmon is good for him. He loves salmon and he loves smoked foods. I was thinking about building him a smoker from scratch and this video just sealed the deal for me. Thanks pal, subbed.
Hey there Shannon & Kent, I have been smoking salmon for many,many years now and when I smoke any fish, I prefer to use a mixture of 2/3's alder chunks & 1/3 of apple wood chunks. I have found that my wonderful wife Rae An & I will usually use a wet brine & soak my fish for at least 8 hours or overnight before rinsing them off. After which I let them air dry for a couple of hours until they glase over before I give them a smoke bath, constantly checking their internal temperature. Sincerely, the old Montana cowboy, Frank Scherping❤😊❤
Kent I want to wish you Shannon your family and the puppy dogs a very Happy New Year. I always look forward for your video's on Wednesdays. It is usually the first thing I look for on TH-cam every Wednesday .So thank you for always sharing amazing recipes with us and as always may GOD BLESS Younes
No way! I'm about to throw a salmon on the smoker for my parents today! Late Christmas present, they were stuck out of town and we're celebrating with them soon. I did the vodka brine version, but any way you do it, it's going to be tastier and way cheaper than the store bought stuff, and it's the easiest thing to smoke. Mixing it up with some cream cheese and green onions etc. on a toasted everything bagel is the best! Cheers!
the only problem with cured salmon is that is very firm and almost chewy when its finished in the smoking process.. if u add just salt at the same time u put your salmon in the smoker with a temp around 125 degrees .. Dont cook the meat u will down grade your smoked salmon. smoke it on or around that temp for about 5 hours and when u take it off the smoker put pieces in a zip lock back and refrigerate over night U wont believe how good it will be.. make sure u use maple or hickory with apple wood if u can get any... cheers
Absolutely love me some smoked salmon! I'm very fortunate to have access to plenty of the fresh stuff too 👍 Thanks as always for sharing all that you do Kent! May you and yours be blessed in this new year!
My friend lives in the mountains around here in a place called Hatchers Pass. He goes and cuts a bunch alder switches and uses that for smoking salmon. He makes a marinade of miso paste, brown sugar and jalapeno which is then cold smoked for many hours. I'm very blessed to get a few packages of it every season!!
Kent, im a congestive heart failure patient with a pacemaker, knowing that you have recently suffered from heart complications I would recommend cutting back on your sodium/salt intake and content. I love your videos and have changed alot of your recipes to be more heart friendly. Happy new year
My son loves salmon. We have it 3 or 4 times a week. I'm always looking for new ways of preparing it. This looks incredible so I'll be trying it in a few days. Thanks so much for braving the cold and dedicating a whole day to get that beautiful piece of fish on the table.
I believe rinsing the seasoning off the salmon stops the curing process so it won’t over cure the fish. Thank you for sharing your recipe. I’m excited to give this a try.
You know what’s better than air drying? I lived in Alaska 14 years. I literally sit a box fan on the counter and turn it on to dry it out. And yes always use alder wood when you smoke it 👍. It also smokes more evenly if you slice the fillet into about 2 inch fillets
Kent, Shannon is doing a great job on the camera. You don't need a whole crew, she has your back. I had an idea with two friends to do a grilling show, but unfortunately one died and it all fell apart. Im still trying to get a good camera person but I did one smoked turkey video, and it was difficult trying to do the camera work and show how to season and all that. So I get it, you got a good camera person!!
You do have it better than those indoor cooking shows, you have the best outdoor views! You have the best taste testers and the best camera lady!(I like the questions she asks and she makes all that food look so good, especially the picture of the sandwich at the end) God bless you and yours!
Good call on the alder. I just commented about how perfect it is for salmon. Im sure maple would be awesome but there's just something about the particular taste of salmon that pairs so nicely with the alder
I live in Oregon and a big Chinook salmon is truly a gift of God. I had a friend that was an excellent fisherman and would use orange gelatin - truly amazing. i have to try Kent's glaze with some orange added.
I fish Yakutat every September and bring back 100 lbs of fillets. I will try the dry bine method as I have always wet brined mine with teriyaki, Worcestershire sauce, salt , black and red pepper then brown sugar. Another great vid. Thank you. When at camp we cook everything with cast iron over an open fire. Best food of the year.
Wish I could smoke this for my late grandad ... he thought me most of the tricks, like putting plum and raspberry branch leaves on the coal for the last 10 minutes to smoulder for extra flavour. This looks amazing, and I can't wait to try it myself. God bless and give us more of that cooking wisdom 🙂
This looks delicious. I am a huge salmon fan, from hot smoked, cold smoked, sushi, to sashimi. So buttery soft and rich. Yum! As you say, you don't want to overcook salmon, because that is nasty. I always go for rare.... or raw! Thanks for sharing.
I will say for my own preferences, I'm quite fond of Mesquite for most smoking uses. Helps that the stuff grows everywhere down where my family's got some land.
Thanks for your Videos and a lot of good wishes and love from germany! You are heard in the whole world, Mr. Kent Rollins! Keep going on, this makes this world a better place! 🙏👍🏻
For anyone who doesn't know, be sure not to feed your dog raw salmon (untreated/uncooked). It can kill them. Look up "dog salmon poisoning" for more info. Thanks again for another great episode Kent!
Kent, I tried your smoked salmon recipe today and it was great. Most importantly, my wife loved it. I smoked it on a Yoder YS640 pellet smoker. I watch your content frequently and everything I’ve tried has never disappointed. Thank you.
Sure wish I could send you some of our catch! We got a new fishing boat this past year, so I’d love to take you and Shannon out salmon fishing if you want to come to Oregon ❤
Alder wood. Grew up in the PNW, still leave here. About 20mins from Canada. Alder grows wild here. Fresh lemon juice squeezed onto the salmon “sa’mon.” Is a good idea. Kills bacteria. Sockeye sa’mon. Is the best. Your bagel is top notch!
@@harleyhawk7959 hmm, that’s interesting. So with a normal kettle BBQ, low flame and smoking wood? I can picture your idea, but would there be a video explaining it somewhere? Thanks Harley
you probably have heard from at least 10k people but here in the Pacific Northwest we do not pronounce the "L" in salmon. Being a Steel-header & salmon sport fisherman I've smoked it for years using several different methods. As you stated, when I serve it up to guests that rarely eat it, they think they have died & gone to heaven. I usually use a slight variation of this one, but trying yours today... THANK YOU !
Alder is all we use here in Northern Humboldt County California, we are fortunate to live on the Klamath River and have great Salmon fishing as well as sturgeon and eels that we put in the smoke house as well and then we can all of our fish.
Oh man, smoked salmon served cold on a bagel with cream cheese/capers/tomato slices is delicious for breakfast. I had an idea how it was made, but never knew it took so many hours and prep to get it right. Thanks for the video showing how to do it. I'm going to try this on low indirect heat with wood chips and see how it turns out. Cheers! Pete in Arizona.
Cowboy Kent Rollins my brother inlaw used to have a place in Alaska that he spent summers at. He used catch alot of salmon. He would smoke it then can it to bring it back to ND. The locals up there used standing dead Cottonwood that the bark had fallen off to smoke their fish. It was some mighty tasty fish.
Kent ole buddy, thanks for another great video, can't wait to try it. Want to say I really appreciate that salute to the men and wemen who serve in our great country. GOD BLESS AMERICA! I know it ain't perfect, but it's a site better than anywhere else. Keep'm coming, you and the misses do a fine job.
I told my wife and daughter I would smoke some Sam-on for therm as they both really like it, and this looks like the perfect recipe to use. Since I'm not a salmon kinda guy, I always tell them that they know how to ruin a perfectly good bagel when they make some bagels and lox. However, to pay homage to the recipe, I will give it a taste test. Thank you again for the videos
As an alternate to the dill weed, add some crushed juniper berries to your dry brine. I always use them when smoking salmon or steelhead that I bring home from fishing trips and have been doing so for 50+ years. I like the dill weed but the juniper berries add a different "twang" to the taste.
I say saa-mon, no L in the word... I went o Culinary school in St. Augustine FL and cooked for years and when I ordered it they taught me the way to say it. Now that I'm a Virginian, I still say it that way.. Any way you say it wow what a nice looking fish Ken!
I love all your recipes, are a lot of them as a kid, camping n hunting with my dad, a Koosharem, Utah cowboy. He cooked for all of us...and he never had a temp probe, but the meat n veggies were always perfect. How could he cook without a probe?!? How did the pioneers manage to make a meal without a probe?!? I only own a Weber charcoal grill, n my meat n veggies turn out perfect.
I grew up on can/jarred salmon. smoked canned salmon was a real treat. A quart jar of salmon with some mayo and homemade green tomatoe relish makes a good sandwich
I appreciate the cooking lesson. your recipes never fail! Always number 1! But the ooga looga kushka, i appreciate That is a new one on me! But now it is my go to! Thanks for a new vocabulary! You never stop mazing me!
I know each of these shoots requires a great deal of logistics and planning, but the both of you manage to consistently convey the essential joy that motivates your work. Yeah, we come for the cooking tips, but we stay for the joy. And the dogs. As my Papaw used to say, “If you cain’t teach a man to fish, feed him your catch and he’ll eat for today.”
Much appreciated! and we thank you so much for the kind words and for watching
@Theo wut.
As a commercial salmon fisherman. I think if you’ve bought it and are cooking it. You are allowed to call it a goose.
Looks great Kent. Hope all are well and safe.
Edit; Please buy Wild Alaska Salmon. And help support hard working Americans.
Unfortunately there isn’t any available even close to where we live
Alaskan Salmon, and cod, Washington Oysters, Oregon Dungeoness crab and steelhead.
There are several Alaskan-owned websites that ship direct from Alaska to the lower 48, and Hawaii. Prices will vary by season, availability, and harvest numbers.
@@DrewAlphaable Thanks Drew. I fished for over 21 years. And now buy salmon in the grocery store. But only buy Alaska salmon.
NEVER FARM RAISED SALMON. I also order fish directly from Fishermen in Alaska.
@@HamSlicercongratulations on your 21 years of hard work hope it paid off great for you I myself will only eat Wild Caught Alaskan Salmon
Absolutely blessed to get another video from the Cowboy Kent himself.
We thank you for watching and God bless you
That looks like delicious food and thanks for sharing. God bless you, Shannon and the pups. Stay warm and safe.
Thanks Kristin and God bless you
Call salmon whatever you want too. Just keep the yummy recipes coming😊 Thank-you
Will do!! and we thank you taking time to watch
Well, you'll get taken to school from people who know how to pronounce it correctly... without the L!
In the south they pronounce it saLmon.
How many salmon runs do they have in the south? Hmmmm.
Living in the Pacific Northwest most of my life and as a Native American elder their many ways to smoke Salmon and fish everyone has their own recipes and ways, some like it cold smoked others like it hot smoke but the end result is all good eating! thank you, Kent for sharing your way it looks good and tasty.
We thank you for watching
@@CowboyKentRollins You are welcome we enjoy your youtube videos.
I've been smoking a ton of salmon! And I've finally perfected my recipe. Everyone loves it!
Good eating it is
Just a heads up, don’t feed your salmon to your dogs raw if it’s fresh as it can give your animals or yourselves parasites, especially if it’s caught later in the summer.
I've been smoking a ton of weed.
@@mikelaver9158 same
@@sinner9152 standard m8.. Kents got sum hella wicked munchies ideas.. everybody's favourite grandad.
Kent, I just discovered you on TH-cam today. I’ve watched multiple videos of yours now and I must say, every time you end a video … it brings a literal tear to my eye watching your patriotic conclusion to each video. I love this country so much and I love to see others love it too. I am now subscribed.
I love the back and forth with Kent and Shannon!! It's too perfect!!
Brother Kent, just wanted to tell you that I gave a bunch of your Cowboy Relish/Chutney to relatives at Christmas that I only get to talk to once a year. As soon as they found out you made it, almost every one of them became excited and said they had followed your videos(especially the cast iron videos), and haven't heard a single complaint from them. In this day and age, it's hard to please people, but you have a way of pleasing/appeasing even the most hardened of hearts.
I've also followed some of your recipes to cook for my elderly parents over the last few years, and they absolutely loved it. We're talking about some very picky eaters. Thanks for all that you do and have done. You are making a difference in this screwed up world, even in the lives of people you will never meet until we get to the other side. Just wanted to encourage you and say thanks for all that you do.
My reply to the bot was simply "No", and it was deleted within 20 seconds. Yet here remains the bot's comment.
The coloring on that smoked salmon is absolute perfection! I can only imagine how delicious it must taste. Truly mouth-watering!
Lots of dye in that nasty farmed salmon.
@@whiskeykilmer1866 yeah it looks like the foreign garbage, he need to get some wild alaskan salmon.
My husband fishes for salmon in Alaska most years. I finally found the best recipe for smoking salmon. You mailed it!!! 🎉 Thank you!🙏
Cowboy Kent, I love your dedication to our Vets, it's what keeps me coming back for every regular post (just not the new 'Shorts' as I do not approve of TH-cam's decision to compete with Tic Toc.
We owe them so much
Oh baby I love salmon! Sockeye salmon is so damn good! Smoking it is such a classic way the natives did on the west coast!
Never stop, cowpoke!
My most favorite way to eat it
I like watching you over the cooking show because you are real and the shows are actors pretending to cook when everything is already done for them before the show. Thank you for being down to earth. Love watching you
We thank you Bobby for watching
"We Smoke Everything!" That was the motto of Skippers Smokehouse for 40+ years.;)
My favorite fish. Any fish. Call it anything you want. It’s yummy in my tummy.
“Technically” the L is silent but as far as I’m concerned you can call it what you like, just don’t call me late when you’re serving up that salmon!!
Looks fantastic, we can’t wait to try it!
Thanks and hope you enjoy it
Now I am a meat eater, but salmon done right is a delight. All the best for 2023. Greetings to you and pats and hugs for the pups.
Kent, I just want to tell you I appreciate this videos. You, Shannon, and the dogs are a awesome. I've used I don't know how many of your recipes. This will be my next! Thanks again!
Thanks so much
My uncle has kidney failure and heart failure so he really has to watch his diet but they said salmon is good for him. He loves salmon and he loves smoked foods. I was thinking about building him a smoker from scratch and this video just sealed the deal for me. Thanks pal, subbed.
I would love to cook outdoors like you guys do. I'm an outdoor guy in NY and would love to live like you do.
Great day everyday it is in Mother Natures KItchen
Hey there Shannon & Kent, I have been smoking salmon for many,many years now
and when I smoke any fish, I prefer to use a mixture of 2/3's alder chunks & 1/3 of apple wood chunks. I have found that my wonderful wife Rae An & I will usually use a wet brine & soak my fish for at least 8 hours or overnight before rinsing them off. After which I let them air dry for a couple of hours until they glase over before
I give them a smoke bath, constantly checking their internal temperature. Sincerely, the old Montana cowboy,
Frank Scherping❤😊❤
Kent I want to wish you Shannon your family and the puppy dogs a very Happy New Year. I always look forward for your video's on Wednesdays. It is usually the first thing I look for on TH-cam every Wednesday .So thank you for always sharing amazing recipes with us and as always may GOD BLESS Younes
Thanks so much and God bless you as well
You too Duck
No way! I'm about to throw a salmon on the smoker for my parents today! Late Christmas present, they were stuck out of town and we're celebrating with them soon. I did the vodka brine version, but any way you do it, it's going to be tastier and way cheaper than the store bought stuff, and it's the easiest thing to smoke. Mixing it up with some cream cheese and green onions etc. on a toasted everything bagel is the best! Cheers!
the only problem with cured salmon is that is very firm and almost chewy when its finished in the smoking process.. if u add just salt at the same time u put your salmon in the smoker with a temp around 125 degrees .. Dont cook the meat u will down grade your smoked salmon. smoke it on or around that temp for about 5 hours and when u take it off the smoker put pieces in a zip lock back and refrigerate over night U wont believe how good it will be.. make sure u use maple or hickory with apple wood if u can get any... cheers
Good Evening from germany mr. Rollins
I wish you and your loved ones a happy New year.
Thanks for your work
I appreciate it
Good afternoon and we thank you for watching Happy New Year
I just made this for my family and it was fantastic, thanks for sharing your recipe with us.
Absolutely love me some smoked salmon! I'm very fortunate to have access to plenty of the fresh stuff too 👍 Thanks as always for sharing all that you do Kent! May you and yours be blessed in this new year!
My friend lives in the mountains around here in a place called Hatchers Pass. He goes and cuts a bunch alder switches and uses that for smoking salmon. He makes a marinade of miso paste, brown sugar and jalapeno which is then cold smoked for many hours. I'm very blessed to get a few packages of it every season!!
Kent, im a congestive heart failure patient with a pacemaker, knowing that you have recently suffered from heart complications I would recommend cutting back on your sodium/salt intake and content. I love your videos and have changed alot of your recipes to be more heart friendly. Happy new year
Happy New Year everyone my friends from Syracuse NY thank you for sharing your adventures in cooking
Happy new year! and we thank you for watching
Thank you for sharing brother
My roughneck shows up today - already have the salmon for its inaugural smoking.
Hope you enjoy them both, send us some pics at info@kentrollins.com
My son loves salmon. We have it 3 or 4 times a week. I'm always looking for new ways of preparing it. This looks incredible so I'll be trying it in a few days. Thanks so much for braving the cold and dedicating a whole day to get that beautiful piece of fish on the table.
I'm a big fan of the 'cold' smoked too. And the plain cured (lox). And the hot smoked. Yep - I DO luv me some salmon.
MAY GOD BLESS & KEEP YOU FOR ALWAYS HOUNRING PUR WONDERFUL VETRANS IN EVERY VIDEO! GOD BLESS AMERICA!
Awesome video cowboy Kent and have a good day.
Thanks for watching and God bless you
I love the way the two of you work together.
I believe rinsing the seasoning off the salmon stops the curing process so it won’t over cure the fish. Thank you for sharing your recipe. I’m excited to give this a try.
You know what’s better than air drying? I lived in Alaska 14 years. I literally sit a box fan on the counter and turn it on to dry it out. And yes always use alder wood when you smoke it 👍. It also smokes more evenly if you slice the fillet into about 2 inch fillets
Kent, Shannon is doing a great job on the camera. You don't need a whole crew, she has your back. I had an idea with two friends to do a grilling show, but unfortunately one died and it all fell apart. Im still trying to get a good camera person but I did one smoked turkey video, and it was difficult trying to do the camera work and show how to season and all that. So I get it, you got a good camera person!!
You do have it better than those indoor cooking shows, you have the best outdoor views! You have the best taste testers and the best camera lady!(I like the questions she asks and she makes all that food look so good, especially the picture of the sandwich at the end) God bless you and yours!
That looks really delicious. I've done something similar but instead of alder wood I used maple wood. Thank you for sharing.
We thank you for watching
Good call on the alder. I just commented about how perfect it is for salmon. Im sure maple would be awesome but there's just something about the particular taste of salmon that pairs so nicely with the alder
I would agree, Cowboy Kent Rollins absolutely has it better than those indoor shows!
I live in Oregon and a big Chinook salmon is truly a gift of God. I had a friend that was an excellent fisherman and would use orange gelatin - truly amazing. i have to try Kent's glaze with some orange added.
I fish Yakutat every September and bring back 100 lbs of fillets. I will try the dry bine method as I have always wet brined mine with teriyaki, Worcestershire sauce, salt , black and red pepper then brown sugar. Another great vid. Thank you. When at camp we cook everything with cast iron over an open fire. Best food of the year.
Love watching these cooking videos! Always makes me smile when I'm at work and I see it pop up on the timeline
Wish I could smoke this for my late grandad ... he thought me most of the tricks, like putting plum and raspberry branch leaves on the coal for the last 10 minutes to smoulder for extra flavour.
This looks amazing, and I can't wait to try it myself.
God bless and give us more of that cooking wisdom 🙂
I have watched a lot of smoked salmon videos. This is absolutely the best!! God Bless y'all. And the doggies too.
I love it, that sign, on the map, about saLmon was stuck right in my back yard in Hattiesburg MS!!!
Y'all have it so much better than any fancy indoor set crew!
This looks delicious. I am a huge salmon fan, from hot smoked, cold smoked, sushi, to sashimi. So buttery soft and rich. Yum! As you say, you don't want to overcook salmon, because that is nasty. I always go for rare.... or raw! Thanks for sharing.
I will say for my own preferences, I'm quite fond of Mesquite for most smoking uses. Helps that the stuff grows everywhere down where my family's got some land.
Yep we have lots of it
Thank you for always saying "God Bless You."
I love how Kent and Shannon love those dogs. I’m making that salmon once my roughneck gets here
You never fail us Kent looks absolutely excellent really digging that smoker to.
Thanks , it works so good it does
You keep getting better and better
Thanks
Just found this channel for the first time....and iblove everything about it! Great stuff! True American man
Jay the Florida pool pump motor repair guy. When Service Calls Longwood approved ! that was good info 2 see& know👨🔧good job !!👅🐟Cowboy Kent✌
Love the videos since the very 1st time I found ya'll. Comments help more I finally learned. I'll keep liking every Wednesday night.
Thanks' Kent grew up in PNW and those subtlety's in the recipe make a big diff!
Thanks for your Videos and a lot of good wishes and love from germany! You are heard in the whole world, Mr. Kent Rollins! Keep going on, this makes this world a better place! 🙏👍🏻
For anyone who doesn't know, be sure not to feed your dog raw salmon (untreated/uncooked). It can kill them. Look up "dog salmon poisoning" for more info. Thanks again for another great episode Kent!
God Bless You Kent. Thanks for all you do. I’m learning from the best.
Kent, I tried your smoked salmon recipe today and it was great. Most importantly, my wife loved it. I smoked it on a Yoder YS640 pellet smoker. I watch your content frequently and everything I’ve tried has never disappointed. Thank you.
Sure wish I could send you some of our catch! We got a new fishing boat this past year, so I’d love to take you and Shannon out salmon fishing if you want to come to Oregon ❤
Alder wood. Grew up in the PNW, still leave here. About 20mins from Canada. Alder grows wild here. Fresh lemon juice squeezed onto the salmon “sa’mon.” Is a good idea. Kills bacteria. Sockeye sa’mon. Is the best. Your bagel is top notch!
Wow! I wish i had a smoker. I would love to make this. Bravo kent, god bless and happy new year
God bless you as well
you can do a good rendition on a kettle weber, with some alder. indirect heat and low temperature.
@@harleyhawk7959 hmm, that’s interesting. So with a normal kettle BBQ, low flame and smoking wood? I can picture your idea, but would there be a video explaining it somewhere? Thanks Harley
you probably have heard from at least 10k people but here in the Pacific Northwest we do not pronounce the "L" in salmon. Being a Steel-header & salmon sport fisherman I've smoked it for years using several different methods. As you stated, when I serve it up to guests that rarely eat it, they think they have died & gone to heaven. I usually use a slight variation of this one, but trying yours today... THANK YOU !
Alder is all we use here in Northern Humboldt County California, we are fortunate to live on the Klamath River and have great Salmon fishing as well as sturgeon and eels that we put in the smoke house as well and then we can all of our fish.
I wanna spend time with y'all. You seem like amazing folks to be around
Oh man, smoked salmon served cold on a bagel with cream cheese/capers/tomato slices is delicious for breakfast. I had an idea how it was made, but never knew it took so many hours and prep to get it right. Thanks for the video showing how to do it. I'm going to try this on low indirect heat with wood chips and see how it turns out. Cheers! Pete in Arizona.
It’s Sam-Mon. Born in Louisiana and lived in the PNW both places pronounce it SaM-Mon!
Cowboy Kent Rollins my brother inlaw used to have a place in Alaska that he spent summers at. He used catch alot of salmon. He would smoke it then can it to bring it back to ND. The locals up there used standing dead Cottonwood that the bark had fallen off to smoke their fish. It was some mighty tasty fish.
Smoke salmon dip is the bomb
We had fresh salmon grilled over alder wood outside Juneau Alaska. It was awesome!
Now that sounds delicious
I guarantee you that went no farmed salmon being served in Juneau!
@@lawrencebushnell6122 I saw the creek where it came from and it was still brimming with live fish. I agree, no farm raised for me but this was not.
Just came back from the store with a good ol piece of salmon. I'll be trying out this recipe on my smoker. God Bless!
Hope you enjoy
First time I've seen a video by you, and I'm glad I did. As a retired serviceman, I appreciate your shoutout. Thanks. Off to smoke some salmon (no L).
I love a nice piece of Salmon.
Me an you both, thanks for watching
The perfect way to smoke salmon! A lot of work, but results can't be beat.
Kent ole buddy, thanks for another great video, can't wait to try it. Want to say I really appreciate that salute to the men and wemen who serve in our great country. GOD BLESS AMERICA! I know it ain't perfect, but it's a site better than anywhere else. Keep'm coming, you and the misses do a fine job.
We owe them so much
This Salmon seems really delicious. I’ve eaten salmon, but never smoked. And this seems perfect in color and seasoning. Congratulations Kent!
I told my wife and daughter I would smoke some Sam-on for therm as they both really like it, and this looks like the perfect recipe to use. Since I'm not a salmon kinda guy, I always tell them that they know how to ruin a perfectly good bagel when they make some bagels and lox. However, to pay homage to the recipe, I will give it a taste test. Thank you again for the videos
That looks mighty good. God bless Kent.
It was, God bless you
Thanks for the recipe, Cowboy Kent! I don't have any experience with fish. And for the record, I don't pronounce the L in salmon!
Thanks for watching and I here you
GOD BLESS YOU Kent and your family.
Thanks and God bless you
As an alternate to the dill weed, add some crushed juniper berries to your dry brine. I always use them when smoking salmon or steelhead that I bring home from fishing trips and have been doing so for 50+ years. I like the dill weed but the juniper berries add a different "twang" to the taste.
I am From Vancouver BC...#PNW. I love my Smoked Salmon. LOVE IT. On a bagel is the BEST. Or a WestCoast Benny.
Love all the videos. It's been cold out here. The great recipes sure help warm you up after being out in the cold. Thank you again
Our pleasure
Thank you both for all your effort and love creating these videos
I don’t care for fish,except salmon. I love smoked salmon!❤ I could eat it 7days a week 😊
That is the best looking piece of Salmon that I have ever seen and I'm sure it tastes just as good.
I say saa-mon, no L in the word... I went o Culinary school in St. Augustine FL and cooked for years and when I ordered it they taught me the way to say it. Now that I'm a Virginian, I still say it that way.. Any way you say it wow what a nice looking fish Ken!
An FYI, we catch Salmon in the Great Lakes too!! Lake Michigan has some great fishing
“Sam-on” and I’m from Washington. Nobody here says “Sal-Mon” 😂
Watch this is the highlight of my day thank you Kent period
America has different regions with distinct accents and dialects, saying that Kent you say it however you LIKE.
Who cares which way you call it Cowboy Kent! I just call it good! ♡
I like that
I love all your recipes, are a lot of them as a kid, camping n hunting with my dad, a Koosharem, Utah cowboy. He cooked for all of us...and he never had a temp probe, but the meat n veggies were always perfect. How could he cook without a probe?!? How did the pioneers manage to make a meal without a probe?!? I only own a Weber charcoal grill, n my meat n veggies turn out perfect.
I grew up on can/jarred salmon. smoked canned salmon was a real treat. A quart jar of salmon with some mayo and homemade green tomatoe relish makes a good sandwich
I appreciate the cooking lesson. your recipes never fail! Always number 1! But the ooga looga kushka, i appreciate That is a new one on me! But now it is my go to! Thanks for a new vocabulary! You never stop mazing me!