I just did this recipe on my propane grill and it worked great. My grill cost $99 and the salmon was fresh from the market caught this morning. It doesn’t matter what kind of grill you have, start now. Of course I know it’s better on a smoker but I’m telling you it was absolutely incredible.
I might have missed a few episodes, but I don't think I have ever seen Steven use the same grill twice. I wish I had sponsors for my backyard activities! LOL
I smoked my first piece of salmon yesterday and this was the most helpful video I watched during the preparation. It explained the purpose of the cure/brining and how the salmon would look and feel different, and explained how to know the fish was done after the smoking process. I was doing a tea smoke in a wok and was more than a little nervous about the process. This information here really helped.
What a great recipe. We've been doing this about once a month now since the start of the pandemic. We use the side of salmon from Aldi along with their German pumpernickel or rye. Amazing! Thanks!
I have been doing this recipe on my Weber Kettle in an in- direct low and slow (charcoal on one side, fish on the other with the chimney above the filet) with one or two small cherry wood chunks. It's absolutely delicious. I supplement the maple sugar with brown sugar because I cannot get it where I'm from.
As a Canadian I have caught and smoked fish for over 40 years,I use Apple Cider or Apple juice only on my brine and Kosher salt after the 4 hour brine, the fish is covered in Apple concentrate (frozen Apple juice) for 10 minutes, cold smoke for 4 hours with Maple and Apple wood mix, after 4 hours turn up the heat to 200 for 1/2 hour...WOW!! Never, ever close off the vent.. Steven Try this..
I've smoked salmon for years in Soldotna Alaska and I use a liquid brine with either Maple syrup or raw honey along with a mixture of spices. I have a suggestion for you. If you remove the skin and filet off the brown fat, you will get a much nicer and tastier final product. Without the skin you get a more even distribution of the smoke flavor and lose the strong fishy fat taste that casue so many people to shun salmon.
This is my first Sockeye Salmon smoke (already brining & putting in the smoker tomorrow morning)...Skins on already, so do I just go ahead and leave it skinnside down for entire smoking process?? Thanks & Merry Christmas!!
Lots of folks do it that way and are very happy with final product. The next time try it with the skin off and trim all the brown fat off. The skin comes off easy enough with the right technique. If you brine the whole filet it is easier to trim off the fat after the brine has firmed it up. After the brine I rinse it off and place it on the racks then place a fan on the fish for at least 6 hours then it goes in the smoker. The difference in flavor without the fat is very pleasing. Try it.
Thanks "dudebroman" from AK! My family & I have been looking forward to the day we can come visit one of the most beautiful states in our country!! Nothing more than I'd love to come up, big game hunting & Fly fishing in your state! BTW, I watch everything AK on Nat Geo, Discovery & History channels!! Love that place, even if I've never been there!! Merry Christmas!🎄🎁
I like to add brushing some honey on it after it is smoked & put it back in smoker for like 20 minutes. Also it tastes the best right off the smoker when warm still.
U r so meant when biting into that piece of bread topped with cream and smoked salmon. My tummy is roaring now! I will make this when I can buy the wild salmon. Thank you for sharing the recipe! Btw, u look very handsome!😊
Smoked salmon today - amazing cure, might have added a bit too much salt - cooked beautiful and glazed with brown sugar maple syrup and garlic at the end 🤘
I have done the 2 to 1 sugar and salt ratio before, the fish comes out so salty tasting I could barely eat it. Most people use a 4 to 1 sugar to salt ratio.
The video says cook at 350° to an internal temperature of 135°, but the written recipe on the website says to cook at 250° to an internal temperature of 140°. Both say 40 minutes. Was the written recipe a correction from the video?
Chicken wire? Better check with the supplier to ascertain the zinc-lead ratio... I would wrap it up in soft swedish iron wire. Or better yet, alder staves soaked in water. Can you imagine the grill marks left by those??
Out here in the west coast, we put wooden Shish kebab skewers through the fish across the thickest portion of the breast. I then hang it by stainless wire. Much easier than chicken wire and no risk of galvanized metal contact.
Video says to cook 40 minutes at 350 degrees. The written recipe says 40 minutes at 250 degrees. Any idea which temp is correct? Can't wait to try the recipe!
I personally think 2 part sugar and 1 part salt is too salty. Altho this makes great salmon pieces with bread and cheese to counterbalance de salt and not for eating alone.
I would go 180 for several hours then pull out have some micro waved honey to brush on it & then throw it back in the smoker for about 20 minutes. Eat some when right out of smoker while still warm. It is best right out of smoker.
@Ray Vorontsoff I do. And this last time around I tried a 3 - 1 sugar to salt ratio vs. 1-1. It was a little less salty but the flavor just wasn't very good. I use a traeger and good pellets, so I'm confused as to why I suck so bad at making this particular item. These videos all make it seem so easy!
J.D. Schriber leave the skin on, it keeps the salmon protected from breaking up and from drying out too much. The skin will be like leather after it’s done smoking and he salmon will just flake off easily. The only time you’d want to use skinless salmon is if you were planning on cold smoking it to make lox
@Dunkaroos. Besides leaving the skin on, my dog absolutely loves it, after we’ve eaten the salmon... Put it in the bottom of her 🐕 dish, pour in the puppy chow on top & shell lap up every bite just to get to it!
165 is the proper temp to make heat smoked salmon. There are many things done ion this video that will result in a waste of a perfectly great wild king salmon fillet. Brine in metal?
Yeah, nothing reactive. I see folks lining containers with tin foil to help with cleanup. This stuff rinses out easily with hot water, so skip the foil.
OMG !! NOOO! NO metal pan EVER!! 3 or 4 to 1 ratio sugar /salt 8 hrs. or more is fine but cut in strips!! WHY rinse ? It is not a wet brine. Option is to remove the skin. At least he got the drying part right... SO hard to watch.... Wait What temp??? only 40 mins.... AAARRGGHHH!!!! This guy is joking right??
+It Guy: I agree on all counts, except I like 6 to 1 sugar/salt. And yeah I almost laughed when I saw what wood he was using, and at what temperature. For me it's apple wood chips never getting above 120.
Because he goes for 350f thats why he chose to do it in 40m, kinda dry in my opinion. There is people who bbq in short time for family to enjoy right away, also some people prefer less smoky smell. The 2 that were hanged i think they went longer at lower temp. Normally i would go 5 hours at 160f. About the salt sugar ratio, that very depend on each person's taste. As for the rinse, many do it for the even taste.
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I just did this recipe on my propane grill and it worked great. My grill cost $99 and the salmon was fresh from the market caught this morning. It doesn’t matter what kind of grill you have, start now. Of course I know it’s better on a smoker but I’m telling you it was absolutely incredible.
Never thought Steven Spielberg would teach me how to prepare a first class salmon.
I thought he looked familiar! Lol!
I might have missed a few episodes, but I don't think I have ever seen Steven use the same grill twice. I wish I had sponsors for my backyard activities! LOL
I smoked my first piece of salmon yesterday and this was the most helpful video I watched during the preparation. It explained the purpose of the cure/brining and how the salmon would look and feel different, and explained how to know the fish was done after the smoking process. I was doing a tea smoke in a wok and was more than a little nervous about the process. This information here really helped.
What a great recipe. We've been doing this about once a month now since the start of the pandemic. We use the side of salmon from Aldi along with their German pumpernickel or rye. Amazing! Thanks!
I have been doing this recipe on my Weber Kettle in an in- direct low and slow (charcoal on one side, fish on the other with the chimney above the filet) with one or two small cherry wood chunks.
It's absolutely delicious.
I supplement the maple sugar with brown sugar because I cannot get it where I'm from.
As a Canadian I have caught and smoked fish for over 40 years,I use Apple Cider or Apple juice only on my brine and Kosher salt
after the 4 hour brine, the fish is covered in Apple concentrate (frozen Apple juice) for 10 minutes, cold smoke for 4 hours with Maple and Apple wood mix, after 4 hours turn up the heat to 200 for 1/2 hour...WOW!! Never, ever close off the vent..
Steven Try this..
Why cook the salmon after it has been cold smoked?
I've smoked salmon for years in Soldotna Alaska and I use a liquid brine with either Maple syrup or raw honey along with a mixture of spices. I have a suggestion for you. If you remove the skin and filet off the brown fat, you will get a much nicer and tastier final product. Without the skin you get a more even distribution of the smoke flavor and lose the strong fishy fat taste that casue so many people to shun salmon.
This is my first Sockeye Salmon smoke (already brining & putting in the smoker tomorrow morning)...Skins on already, so do I just go ahead and leave it skinnside down for entire smoking process?? Thanks & Merry Christmas!!
Lots of folks do it that way and are very happy with final product. The next time try it with the skin off and trim all the brown fat off. The skin comes off easy enough with the right technique. If you brine the whole filet it is easier to trim off the fat after the brine has firmed it up. After the brine I rinse it off and place it on the racks then place a fan on the fish for at least 6 hours then it goes in the smoker. The difference in flavor without the fat is very pleasing. Try it.
Thanks "dudebroman" from AK! My family & I have been looking forward to the day we can come visit one of the most beautiful states in our country!! Nothing more than I'd love to come up, big game hunting & Fly fishing in your state! BTW, I watch everything AK on Nat Geo, Discovery & History channels!! Love that place, even if I've never been there!! Merry Christmas!🎄🎁
@@IcecyOutdoors yeah, the fat from the skin adds so much flavor and it keeps the fish moist...i am drooling at this point
I like to add brushing some honey on it after it is smoked & put it back in smoker for like 20 minutes. Also it tastes the best right off the smoker when warm still.
Love the videos! He's not afraid to think big and at the same time change things up!
Thank you Steven , you are a genius.
It looks amazing. I will be trying this next fishing run.
6:31 that sound
Holy crap that smoker is top tier.
Nice recipe and nice watch Steven
Good to see Trotsky is enjoying cooking in exile, hope he doesnt get assasinated.
After watching this, I was trying to eat my cell phone.
Looks fantastic!
Your smokers/grilles are so impressive!
Looks awesome! God I love salmon.
U r so meant when biting into that piece of bread topped with cream and smoked salmon. My tummy is roaring now! I will make this when I can buy the wild salmon. Thank you for sharing the recipe! Btw, u look very handsome!😊
Excellent smoked fish Thank You Sir.
I love this show on Create tv
🔥🔥🔥 This is way awesome.
HOW LONG IT TAKES FOR COLD SMOKE SALMON TO BE DONE.? AND WHAT IS THE TEMPERATURE required?
Mouth watering, thanks!
I don't think I'll share that with anyone! I love salmon too much!
Dry brining IMO is allowed in metal. But actual brine with water 🚫. The salt and water actually can cause corrosion.
OMG MY MOUTH WAS WATERING !!!!!
I couldn't find your recipe. Looks mighty good
You are making me hungry
That's some beautiful salmon.
How long can you keep the salmon after it smokes? What is the best method of storing?
Smoked salmon today - amazing cure, might have added a bit too much salt - cooked beautiful and glazed with brown sugar maple syrup and garlic at the end 🤘
Insane
i wish i saw this video before i went and bought a pre-mixed wet brine! next time! subscribed!
Good job, fish looks great!
What’s the song in the intro sounds amazing
Great recipe!...what brand is this smoker combo?
Sockeye salmon, reds, cost $17 lb at costco in Alaska.
AND IT COMES FROM HERE
HOW LONG DO YOU KEEP THE SALMON IN COLD SMOKE?
4.00it really looks good
Does anyone know what grill he is using in this video?
Damn it ..I'm hungry now
When you cure it in the fridge do you not cover it. 350 seems hot, thought 150 was the sweet spot? Thanks
this recipe looks amazing, and the countryside is spectacular?! where was this filmed?
The Alisal Guest Ranch and Resort in Solvang, CA
Thank you Frank!
I have done the 2 to 1 sugar and salt ratio before, the fish comes out so salty tasting I could barely eat it. Most people use a 4 to 1 sugar to salt ratio.
James might want to cure it for a smaller amount of time for a 2 to 1 ratio for your fillets, {HoGz OnLy}
Jame
Maple sugar is sweeter than granulated sugar. It takes less so his ratio is nearly 3-1
I love his helmet
Toophless One lmao
"Steven Raichlen" a.k.a. the teacher from Beavis and Butthead
The video says cook at 350° to an internal temperature of 135°, but the written recipe on the website says to cook at 250° to an internal temperature of 140°. Both say 40 minutes. Was the written recipe a correction from the video?
looks like steven spielberg, demonstrates like bob ross,works as himself as a great chef
He needs a pocket squirrel to be complete. LOL.
Chicken wire? Better check with the supplier to ascertain the zinc-lead ratio... I would wrap it up in soft swedish iron wire. Or better yet, alder staves soaked in water. Can you imagine the grill marks left by those??
Out here in the west coast, we put wooden Shish kebab skewers through the fish across the thickest portion of the breast. I then hang it by stainless wire. Much easier than chicken wire and no risk of galvanized metal contact.
looks yummy
Video says to cook 40 minutes at 350 degrees. The written recipe says 40 minutes at 250 degrees. Any idea which temp is correct? Can't wait to try the recipe!
God damn, it's making me hungry... i have ate dinner less than 20 min ago
I feel dumb, but what are the green things in the bowl at 5:48?
Cold smoke is the only way to go
What would be your comparison between it and the hung smoked ones?
@Curt Nicholson. The smoked “hung ones” have bigger Pee-Pee’s!! 😂
He loves the cure he should just play The Cure too!
👍👍
Thanks Terence Mckenna. Next you can teach us how to smoke DMT
Lmao
Johnathon Wheeler 🤣💀
wow
how do you feel about canning the fish after you are done?
No.
Ohhh man wish i was ur cameraman🎥🎥
How much does this recipe cost?????
Those pickled onions 😋
Ho .ya .very good .where can i by the smocker
Sir
Have you ever tried to cold smoke it instead of hot
ya and i dont like it hot way better, the problem with cold smoke it too smoky
Why would cold smoke be too smoky? Simply smoke it for less time.
I personally think 2 part sugar and 1 part salt is too salty. Altho this makes great salmon pieces with bread and cheese to counterbalance de salt and not for eating alone.
You like to do it the hard way!
how to pickle so onion like you
Where is this taking place?
Alejandro Bonilla alisal.com Alisal guest ranch in CA
Anyone else notice he sounds like the hippie teacher from Beavis and Butthead?
You can’t beat smoked salmon and you can do it a million ways. Pickled onions just don’t sound right.
you say cook at 350 but you're recipe online says 250
Anthony Eggert he's the CHUCK NORRIS OF bbq what do you expect lol
Low and slow bro, low and slow
I would go 180 for several hours then pull out have some micro waved honey to brush on it & then throw it back in the smoker for about 20 minutes. Eat some when right out of smoker while still warm. It is best right out of smoker.
You didn’t say how much pepper... you just dumped a small bowl full into the mixture.... how much is needed?
As much as needed.
When I do this cure the salmon always ends up very salty. What am I doing wrong? Excessively salty.
@Ray Vorontsoff I do. And this last time around I tried a 3 - 1 sugar to salt ratio vs. 1-1. It was a little less salty but the flavor just wasn't very good. I use a traeger and good pellets, so I'm confused as to why I suck so bad at making this particular item. These videos all make it seem so easy!
Trent Bildstein it’s supposed to be 2:1 sugar to salt
Which smoker is that? Oklahoma Joes?
Anyone know how to do this and easily removing the skin?
J.D. Schriber leave the skin on, it keeps the salmon protected from breaking up and from drying out too much. The skin will be like leather after it’s done smoking and he salmon will just flake off easily. The only time you’d want to use skinless salmon is if you were planning on cold smoking it to make lox
@Dunkaroos. Besides leaving the skin on, my dog absolutely loves it, after we’ve eaten the salmon... Put it in the bottom of her 🐕 dish, pour in the puppy chow on top & shell lap up every bite just to get to it!
it was good to see we can use lower quality syrup, save the good stuff for scones! :)
i thought you dont need refrigerator lol
350 degrees is too much heat!
165 is the proper temp to make heat smoked salmon. There are many things done ion this video that will result in a waste of a perfectly great wild king salmon fillet. Brine in metal?
@@doctoredable It's ok to brine in stainless steel.
the full dill sprig???!!!!!
Hi. I am a robot and this is how a robot eats a fish. Out. Standing. *nods like a human*
Have to use plastic chef pans but otherwise nice smoker n looked tasty
Does anyone know the name of the farm the maple syrup came from. He said it was his camera man's farm. Thanks!
A remarkably expensive recipe
me hungy
NEVER brine in metal, always use plastic or glass
100% dead on my friend.
Yeah, nothing reactive. I see folks lining containers with tin foil to help with cleanup. This stuff rinses out easily with hot water, so skip the foil.
OMG !! NOOO!
NO metal pan EVER!!
3 or 4 to 1 ratio sugar /salt
8 hrs. or more is fine but cut in strips!!
WHY rinse ? It is not a wet brine.
Option is to remove the skin.
At least he got the drying part right... SO hard to watch....
Wait What temp??? only 40 mins.... AAARRGGHHH!!!!
This guy is joking right??
It Guy umm need tips man this guys don't look to good and I use a gas grill with cherry wood or pine
+It Guy: I agree on all counts, except I like 6 to 1 sugar/salt. And yeah I almost laughed when I saw what wood he was using, and at what temperature. For me it's apple wood chips never getting above 120.
Because he goes for 350f thats why he chose to do it in 40m, kinda dry in my opinion. There is people who bbq in short time for family to enjoy right away, also some people prefer less smoky smell.
The 2 that were hanged i think they went longer at lower temp.
Normally i would go 5 hours at 160f.
About the salt sugar ratio, that very depend on each person's taste. As for the rinse, many do it for the even taste.
N1
Everything looked great until you threw that tree branch on
This is how rich people smoke salmon. My god, 250 salmon filet. Looks good though.. Just overkill
♥💋
metal pan big noooo no
brian donald restaurant grade stainless steel. Not a bad thing
will someone tell steven that you should never cure fish or meat in a metal container
How come??
@@______-hg1gy because the salt has a tendencie to draw out the taste of metal-always use plastic or glass
how to shell a tremendous smoker!....goog grief!
just cold smoke its better
Works better if you put 2 fillets together in a plastic bag in the fridge for 4 days. turn over every day. Then cold smoke.
Come on this is torture 😫 😍❤👍😋😋😋
feed me