Comments on: The Idiots Guide to Smoking Salmon

By: marcia

marcia — Sat, 30 Aug 2008 00:04:26 +0000

I love the pictures. I’ve been smoking salmon for years. (I live in Alaska) But I’m always looking for new ideas. Thanks for sharing. My salmon is marinating right now. I also added ginger, garlic, a little fresh dill, a couple squirts of habanero pepper sauce, and a few drops of sesame oil. It seems that no matter what is in the recipe, it is all GOOD!

By: Derek

Derek — Mon, 14 Apr 2008 00:22:21 +0000

The reason its not a deep red color is because you used farm raised salmon, not wild alaskan salmon. King can have good color but south east alaskan sockeye is the best.

Plus, Atlantic salmon is surprisingly devoid of high omega 3 fatty acids. In 2005 the Surgion General warned women against eating farmed salmon from birth to menopause (or until you are done giving birth because you will pass on the PCB’s and mercury found in Atlantic Salmon).

By: Alec

Alec — Sun, 21 Oct 2007 11:49:00 +0000

You’re welcome Adam. It’s easy to do, and very very delish.

By: Adam

Adam — Sun, 21 Oct 2007 07:10:54 +0000

Thanks for posting this. I have a book here on smoking salmon and trout and I was almost intimidated to even try after looking at it since the author seems to have, in the interest of showing pretty much every possible way to smoke fish, made a little bit of a complicated manual.

I have a Brinkmann charcoal smoker and I am going to try smoking some fish tomorrow as a test batch and see what happens. If it turns out well, will be smoking a whole lot more and giving it as gifts for the holidays.

By: Alec

Alec — Mon, 10 Sep 2007 02:32:26 +0000

Hey Jet, looks like you’re in the US… doubt I could get mine across the border to you! Thanks for the offer though.

By: jet lear

jet lear — Mon, 10 Sep 2007 00:35:39 +0000

Your recipe is alot like mine,but not quite. Tell you what if you make some of your salmon and send it to me I will make a batch of mine and send it to you and we will see who’s is the best. DEAL?????

By: Alec

Alec — Wed, 30 May 2007 19:10:01 +0000

Paul, the optimum temperature is around 200F. At that temperature, the fish cooks very slowly, and the fat melts through the flesh, keeping it nice and moist. Naturally, with a wood smoker, it’s hard to be exact.

By: Paul

Paul — Wed, 30 May 2007 18:50:27 +0000

At what temperature did you have your smoker at?

By: Phil

Phil — Wed, 21 Feb 2007 00:49:59 +0000

Deep red colored salmon may in fact be dyed…IF it’s Atlantic or farm-raised. A natural deep red comes free with Wild Alaskan Sockeye (red) and Chinook (king)! Eat the real thing!

By: Ryan

Ryan — Sun, 30 Jul 2006 14:10:51 +0000

Nice job. I too enjoy smokin salmon (that I catch). I have a brinkmann charcoal smoker that works just fine. The only thing that I do different is i use regular charcoal, with a chimney starter. I also use chunks of mesqite.Good stuff!