I've been using your recipe for over a year now--love it! I only do the brine for 12 hrs, and use Diamond Crystal Kosher salt. I have used Morton Kosher salt with no issues, but cut the amount down by 20% or so (for those complaining of too salty.). Thanks!
@matstang1491 trust me it's totally worth it I just came on trying to find the amounts of brown sugar, salt, pepper for the brine I lost my copy this one seems pretty close I smoked mine for 2 hours at 195 and when I first did it, the outside was hard like he said like a jerky. I thought I ruined it but sunk the fork in and bam... it was perfect... ps I don't even like fish
Smoked salmon is so good and perfect pairing with apple flavor! I’ll be making this soon and that bagel with cream cheese sounds delicious! Have a great weekend brother!
Yes absolutely. I’m finding a higher heat is key to crispy skin on poultry. Maybe increase the heat towards the end of your poultry cooks on the Chargriller. I just posted a reverse sear TriTip video on the XD yesterday: czcams.com/video/SLKvPcS1tDI/video.html
I used this recipe (thank you), but my salmon turned out too salty to enjoy. I feel like I rinsed it off pretty good after taking it out of the fridge...but maybe not enough? Any suggestions?
I tried your recipe exactly as described and my salmon came out very over salted ? Any suggestions what could’ve went wrong? I’m in the learning process so any input would be greatly appreciated .
Hi Lanie, I would love a BGE. Congrats! I would suggest a mellow wood, like apple or cherry. I hope you try it! I would suggest 200ºf heat until the internal temp of the salmon reaches 145ºf. Sorry for the delayed reply. Did you end up trying this recipe?
30 minutes of prep? Holding over night, then rinsing off and letting stand at room temp for 2-3 hours. I wish the 30 minutes of prep was real. I didn't finish the video, because it was to be only 3:29 minutes long, but I wasn’t going to be fooled twice.
You don’t have to watch it in the fridge or while it sits. You can just cook the salmon without the brine but it wouldn’t have near the same flavor or texture. There is nothing to replace the time this process offers. Thanks for 1/2 watching. Cheers!
This is cooked! When I think of smoked salmon, it should cold smoked (still on the raw side). To me cooking salmon ruins it (dry and chewy). I prefer my smoked salmon raw (like sushi grade). I’ll continue to buy Norwegian smoked salmon at Costco.
Rock salt and brown sugar and alder not Applewood. I would need to drink a case of beer to choke that salty meat down. Oh yeah also finely chopped garlic. This is a recipe from old fisherman that is never to salty.
I didn’t even know you had a CZcams channel! I subscribed! Check my photography and backpacking adventures on mine! Looks delicious! Hope you are well my friend!
Hey Christian, thanks so much for checking it out bro! Yeah started this one week into Covid, and it’s kind of taking off. It’s been a lot of fun, and I plan to do a lot more content soon. Cheers brother!
Yes, I agree. I didn't notice anymore moisture coming out after 12 hrs either which yes means the fish is just taking on salt flavor for the next 12hrs. Way to salty.
That makes absolutely no sense. You literally just spent 24 hours purposely sucking out All moisture, and now youre letting it sit out for hours just to create a film that holds moisture in? Pick a lane dude!!!
I've been using your recipe for over a year now--love it! I only do the brine for 12 hrs, and use Diamond Crystal Kosher salt. I have used Morton Kosher salt with no issues, but cut the amount down by 20% or so (for those complaining of too salty.). Thanks!
Thank you. Just bought the Traeger Ironwood 885 today. Definitely will try this recipe.
My pleasure, Larry! I hope you like the 885! Did you try this recipe? How did you like it?! More Traeger vids/recipes dropping soon, cheers!
Prep 30 min? Only a minute in and it’s 26 hours so far.
Active prep. You don't need to watch it in the fridge. This is the definition of an 'easy recipe'. Cheers!
@@ItsRyanTurleywe trying to eat today
Same...I was ready to eat salmon tonight...guess I gotta wait til tomorrow! Looks like it'll be worth it tho!
@matstang1491 trust me it's totally worth it I just came on trying to find the amounts of brown sugar, salt, pepper for the brine I lost my copy this one seems pretty close I smoked mine for 2 hours at 195 and when I first did it, the outside was hard like he said like a jerky. I thought I ruined it but sunk the fork in and bam... it was perfect... ps I don't even like fish
lmao right...wtf
Smoking one right now on my Pit Boss. Can't wait for it to be done.
Love smoked salmon! Looks fabulous Ryan!
Ayyyyyye thank you Silvia! I’m hooked on this one!
Mine came out great, thanks for the help!
Love to hear it Gregory! Appreciate all the support. 🙌🏼
Definitely came out way too salty. I suggest only brine for 12 hours as opposed to the recommended 24 hours.
Wish I’d seen this comment before I brined it. It is super salty. I’m going to make a spread from it to cut some of the saltiness.
trying this tonight
sooooo..... how did it goooooo?!!!
Sweet Lord above. 🤤
We gotta make you some ☺️
omg! this is so good Ryan!
salmon is def my favv, and thislooks tempting!
Ayyye, thank you so much! Mine too 💥
great instructions, thanks.
My pleasure. thanks for watching and the comment!
That looks amazing!
Thank you so much Michele! Did you try this recipe?!
@@ItsRyanTurley yes I did and it was so tasty! Thank you 😊
just pulled mine off the traeger. yummy! so easy! thanks!
Smoked salmon is so good and perfect pairing with apple flavor! I’ll be making this soon and that bagel with cream cheese sounds delicious! Have a great weekend brother!
Thank you Charley! Love this recipe, and making it again soon! The bagel move is clutch... 💥
Wow this smoked salmon looks so good and yummy 😋😋😍 New sub here stay connected!
Ayyyye thank you 💥🔥
Can we see some more videos on your offset? I’m struggling to get get crispy skin on my chicken on the Chargrill XD
Yes absolutely. I’m finding a higher heat is key to crispy skin on poultry. Maybe increase the heat towards the end of your poultry cooks on the Chargriller. I just posted a reverse sear TriTip video on the XD yesterday: czcams.com/video/SLKvPcS1tDI/video.html
@@ItsRyanTurley perfect! I will watch and try again next weekend. Thank you Ryan!
I got my salmon curing in the fridge now! Excited to eat this tomorrow.
Looks great but that 30 min prep was a bit misleading.
30 minutes plus a full 24 hours 😂
I used this recipe (thank you), but my salmon turned out too salty to enjoy. I feel like I rinsed it off pretty good after taking it out of the fridge...but maybe not enough? Any suggestions?
Thank you for tuning in, trying it, and the comment! What kind of salt did you use?
What's your opinion on this method vs using vodka and the same ingredients?
Never tried this with vodka. Sounds very interesting and now I need to try it!
I tried your recipe exactly as described and my salmon came out very over salted ? Any suggestions what could’ve went wrong? I’m in the learning process so any input would be greatly appreciated .
Hi Jose, what kind of salt did you use?
Kosher Salt. Thank you for the reply
Well I am new here!
oh heyyy bro!
Was it 1-1/2 cups of salt or 1/2 cup of salt
Hi we have a green egg grill, what kind of chips can I use for the smoked salmon? What temp should it be? For how long?
Hi Lanie, I would love a BGE. Congrats! I would suggest a mellow wood, like apple or cherry. I hope you try it! I would suggest 200ºf heat until the internal temp of the salmon reaches 145ºf. Sorry for the delayed reply. Did you end up trying this recipe?
@@ItsRyanTurley thank you for your reply, I’ll try the apple 🍎 this coming weekend. Have a great week!
Dry
Looks good
Ayyyye, thank you Rod!!!
Lol...salmon crumbles...
Yeah looked a lil dry
Don't forget to sift your pellets!
This recipe looks good, but you sure did over cook that salmon.
Dang it was very salty bro… think the 1/2 cup of salt is too much
mine came out way too salty
Sorry to hear that. What kind of salt did you use?
@@ItsRyanTurley I think it was 1/2 cup sea salt but it may have been table salt
30 minutes of prep? Holding over night, then rinsing off and letting stand at room temp for 2-3 hours. I wish the 30 minutes of prep was real. I didn't finish the video, because it was to be only 3:29 minutes long, but I wasn’t going to be fooled twice.
You don’t have to watch it in the fridge or while it sits. You can just cook the salmon without the brine but it wouldn’t have near the same flavor or texture. There is nothing to replace the time this process offers. Thanks for 1/2 watching. Cheers!
Mine came out incredibly salty?
What kind of salt did you use?
@@ItsRyanTurley himalayn pink salt
@@ItsRyanTurley I added too much salt lol! I thought your directions said 1 cup salt and 1 cup brown sugar……. so it turned out a little salty 🤣
"Temp is reading 145-150"
*temp shows 51° on screen 😂
This is cooked! When I think of smoked salmon, it should cold smoked (still on the raw side). To me cooking salmon ruins it (dry and chewy). I prefer my smoked salmon raw (like sushi grade). I’ll continue to buy Norwegian smoked salmon at Costco.
Takes 10 mins to eat it but 26 hrs to cook
Rock salt and brown sugar and alder not Applewood. I would need to drink a case of beer to choke that salty meat down. Oh yeah also finely chopped garlic. This is a recipe from old fisherman that is never to salty.
I didn’t even know you had a CZcams channel! I subscribed! Check my photography and backpacking adventures on mine! Looks delicious! Hope you are well my friend!
Hey Christian, thanks so much for checking it out bro! Yeah started this one week into Covid, and it’s kind of taking off. It’s been a lot of fun, and I plan to do a lot more content soon. Cheers brother!
Looks dry who you trying yo kid !
140 F is plenty for smoked salmon.
Looks really dry
why cant someone just make a video about smoking pure salmon? Fuck all the prep, fuck all the incredients...I just want to smoke salmon!!
Lol
Nope
Way too salty. Recommend leaving fish in brine 12 hours not 24.
Yes, I agree. I didn't notice anymore moisture coming out after 12 hrs either which yes means the fish is just taking on salt flavor for the next 12hrs. Way to salty.
30 minutes of prep?? way too long. pass.
That makes absolutely no sense. You literally just spent 24 hours purposely sucking out All moisture, and now youre letting it sit out for hours just to create a film that holds moisture in? Pick a lane dude!!!
Horrible. Sooooo salty. Waste of salmon.
You’re clueless, respectfully
Ok so what would make it overly salty? Not rinsing it thoroughly enough? Brined for 24 hours (wild sockeye)…too long? Salt was kosher, not table salt.
Brined too long, if you want less salty 12hr brine at the most and a good rinse