Congrats on your new Weber Summit Kamado, Franz! We are thrilled to hear that your smoked salmon turned out great! Don't forget to register your new grill for easy access to guides, manuals, and more. weber.registria.com
once this guy said he uses juniper I knew I have to be all ears as he knows what he's doing. You can really f up a meal if you dont treat juniper right
Hey Steven! Here are some thoughts from our Grillmasters: Advantages of smoking salmon with the skin on: - It helps to retain the moisture of the fish so that you get a nice smoke flavor without drying out the fish. - It helps to add even more nutritional value to the cook because a lot of the omega-3 fatty acids are in the skin, so during the smoking process they will absorb into the fish. - It acts as a buffer from the heat and also makes the fish easier to handle for placing it on the grill and removing it. Disadvantage: - Leaving the skin on will give the smoked salmon a little more of that fishy taste, so if your not a fan of that slightly pungent fishy taste, we would advise removing the skin. We also recommend removing the skin if you're doing a hard smoke for candied salmon because you want a deep penetration of smoke and you want the fish to become dry and tacky.
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Made the same today for my family on our new Summit Kamado. It was delicious as you said.
Congrats on your new Weber Summit Kamado, Franz! We are thrilled to hear that your smoked salmon turned out great! Don't forget to register your new grill for easy access to guides, manuals, and more. weber.registria.com
Never cooked salmon on grill, but Tuffy made it look simple and delicious. Thanks
Great video, simple instructions. Love that. Thanks for posting!
It looks awesome❤ It must be yummy Keep in touch ❤You are so good chef ❤Thank you for sharing❤
Salmon is my favourite seafood to cook on the Weber next to Gummi Shark 👌👌
Did fish and the sauce. Perfecto 🤌🏽
Sounds good. Going on the master touch on Christmas day 👌
Great job Very nice Brasil like All recipe
Cool 👍🔥😋✌
once this guy said he uses juniper I knew I have to be all ears as he knows what he's doing. You can really f up a meal if you dont treat juniper right
For the rub, did you use dried dill weed or dill seed? Thanks and looks very tasty.
Would love to have this recipe translated into grams
28 grams to an ounce
Did you cook the salmon over the charcoal or indirect?
Any reason to leave the skin on? It’s great when crispy, but that won’t happen coming off the Smokey mountain
Hey Steven! Here are some thoughts from our Grillmasters:
Advantages of smoking salmon with the skin on:
- It helps to retain the moisture of the fish so that you get a nice smoke flavor without drying out the fish.
- It helps to add even more nutritional value to the cook because a lot of the omega-3 fatty acids are in the skin, so during the smoking process they will absorb into the fish.
- It acts as a buffer from the heat and also makes the fish easier to handle for placing it on the grill and removing it.
Disadvantage:
- Leaving the skin on will give the smoked salmon a little more of that fishy taste, so if your not a fan of that slightly pungent fishy taste, we would advise removing the skin.
We also recommend removing the skin if you're doing a hard smoke for candied salmon because you want a deep penetration of smoke and you want the fish to become dry and tacky.
Thats not smoking, it's grilling.
Grilling is usually done hotter than 300.
Video says dill seeds, description says dill weed... those are different things
300 degrees and no curing? This is grilling and not smoking. You’d expect weber would know.
New here. Explain.
How to grill salmon
Will cooking fish on the WSM cause other meats to have a fishy taste?
no