We did this last night with a 2 lb. salmon, VERY yummy and now our go-to for smoked-salmon, thanks for the recipe. FYI, we removed the skin & bones before cure, then cold-smoked for 1/2 hour, then turned heat to 275º (it took about 40 minutes to reach 120º), and after glazing another 30 minutes to reach 140º. Try it, you'll like it!
Cured and smoked some pork belly...gave some to the neighbor....he gave me some sockeye salmon and insisted I smoke it so here I am...learning again...excellent video....regards from a western canuck.
Hey Chef Tom. Appreciate all your videos. I have learned a lot from them. But since you're doing fish, could you PLEASE do something with some swordfish, monkfish, or halibut? I only have a small bullet smoker with a water pan and a puny gas grill. So go easy on me
Looks awesome! Been wanting to toss some sockeye on my WSM, will have to do that while we can still get really good, fresh, Alaskan sockeye around here. Just need to grab some chunks of Alder.
Hi Chef Tom, great video as always! Quick question, could you substitute the balsamic with another vinegar? or another acid like lime or lemon juice? Thanks!
How do you not get that white albumin that everyone talks about when you smoke at 250? I can’t get my smoker low enough (150) where many recipes suggest. I want to try your approach but so much content out there says it will turn on all white and dry
Amazing!!! Can’t wait to try it! What if I don’t have Mustard Q sauce, any advice on substitutes? Can salmon be smoked skipping the curing process? Thanks Chef!
If you live in the continental US, you can pick up a jar of the House of Q Mustard from our website: www.atbbq.com/sauces-and-rubs/sauces/mustard-based/house-of-q-slow-smoke-gold-bbq-sauce-and-slather.html If not, just use your favorite mustard sauce. Yes, you can smoke salmon without curing. It will change the flavor and texture.
Understand, but would like to know if 30 mins or 3 hours! Need to plan approx when to start. Usually cook my salmon at much higher temp on my pellet grill.
I have done similar on many occasions (without messing up the fish with that much cure and glaze) on the Weber both just with one basket indirect and an offset plate/slow-n-sear...
Chef Tom great job! How about some smoke flavored blooming onions. That's of course if your up for the challenge. It would be awesome tailgating food for some KC Football coming up. Go Chiefs!
Any chance you could do a big smokehouse burger? I saw Malcom Reed's take on it, and I've been curious as to what you would do. Knocked that salmon out of the park!
I like the taste of the fish! That is a lot of sugar and spices for 1 filet. Do you remember what fish tastes like without all the stuff? Thanks for sharing, I love your video's!
My bet is 60 to 75-minutes at 250, this depends on the size/thickness of the filet and the temperature of the filet before it's placed on the smoker. Keep an instant read thermometer handy, that'll ensure a good cook. Thanks for watching!
Rodney Stokes I'm not sure why you'd limit yourself to just those.. Yoder and Memphis are the top brands. Traeger quality has slipped big time in the past few years.
@thirstbuster78 Basically because of price range. Also would have a hard time getting a Memphis in Aus. The GMG and Traeger are my best 2 options at this time
Wow, never seen anyone put mustard on fish. When I smoke it, I just do 4 parts brown sugar to 1 part non-iodized salt and mesquite rub. You are a brilliant chef so I trust you, but also would like to know why not just keep that on your fish and smoking it that way instead of washing it off and putting something else on.
What a waste turning that nice cut of salmon in generic plasticy protein. If you do not like fish, then do not cook it. Do not try and hide the fact that it's fish. Typical American "cooking".
Chef Tom is a national treasure. One of the coolest dudes on youtube.
100% agree!
We did this last night with a 2 lb. salmon, VERY yummy and now our go-to for smoked-salmon, thanks for the recipe. FYI, we removed the skin & bones before cure, then cold-smoked for 1/2 hour, then turned heat to 275º (it took about 40 minutes to reach 120º), and after glazing another 30 minutes to reach 140º. Try it, you'll like it!
Chef please think about releasing a cookbook for us all. I'm certain that almost all your subscribers would buy one without hesitation
That is a fantastic way to prepare salmon. Maple syrup works so well with salmon. As a Canadian, I love maple syrup.
Cured and smoked some pork belly...gave some to the neighbor....he gave me some sockeye salmon and insisted I smoke it so here I am...learning again...excellent video....regards from a western canuck.
Chef Tom, you never cease to entertain and teach me new cooking skills. You are fantastic!
Thanks for watching!
Chef Tom Rocks!! Thanks for great videos!!
Wow Chef Tom, lovin’ this cure creation. Great call on the Balsamic! We smoke Costco wild caught twice a month in season. Can’t wait to try! Thanks.
I made this the other day and it turned out awesome! Thank you!
I'm making this right now as we speak..
Can't wait to try it!🐟
COOKBOOK!! Damnit!!
Agreed a would love to see a cookbook for some of these recipes.
Hey Chef Tom, I would love to see some more rotisserie cooks. I just picked up a Joetisserie and would like some more recipes to try.
Just subscribed to your channel. The care and attention you give to the food is inspiring. Keep up the good work!
Hey Chef Tom. Appreciate all your videos. I have learned a lot from them. But since you're doing fish, could you PLEASE do something with some swordfish, monkfish, or halibut? I only have a small bullet smoker with a water pan and a puny gas grill. So go easy on me
Gonna try this today, thank you so much Tom!
Do you guys have any intention of opening a store in Canada - or selling via Amazon so we can buy your spices up here?
Hi chef,can i leave the salmon in brine overnight instead of 4 hours? Thank you!
Looks awesome! Been wanting to toss some sockeye on my WSM, will have to do that while we can still get really good, fresh, Alaskan sockeye around here. Just need to grab some chunks of Alder.
I'm trying this. Going to download this video.
Hi Chef Tom, great video as always! Quick question, could you substitute the balsamic with another vinegar? or another acid like lime or lemon juice? Thanks!
Sweet, this came out right on time; I am planning on smoking a salmon in about a week and a half.
I did this using Oakridge BBQ Black OPS Brisket Rub...👍🏻👍🏻
How long can I store this? Refrigerated? Frozen? I have a lot of salmon and want to smoke a bunch and eat it over time. Thanks!
How do you not get that white albumin that everyone talks about when you smoke at 250? I can’t get my smoker low enough (150) where many recipes suggest. I want to try your approach but so much content out there says it will turn on all white and dry
Tell me, please, do you get less salty fish when hot smoked than with a regular marinade?
Looks great, bud. Can't wait to try.
Now that is something I would eat. Great recipe.
Amazing!!! Can’t wait to try it! What if I don’t have Mustard Q sauce, any advice on substitutes? Can salmon be smoked skipping the curing process? Thanks Chef!
If you live in the continental US, you can pick up a jar of the House of Q Mustard from our website:
www.atbbq.com/sauces-and-rubs/sauces/mustard-based/house-of-q-slow-smoke-gold-bbq-sauce-and-slather.html
If not, just use your favorite mustard sauce.
Yes, you can smoke salmon without curing. It will change the flavor and texture.
Food grade pliers? is that what you recommending
Great recipe! How long did it take in the smoker?
Robert Kerr go by internal temp, not time.
Understand, but would like to know if 30 mins or 3 hours! Need to plan approx when to start. Usually cook my salmon at much higher temp on my pellet grill.
go by internal temp, not time.
Less than an hour.
Still waiting for my new thermometer to arrive so good to know cheers
Hey House of Q! Thats from Vancouver Canada! Represent!!!
man chef Tom ,I love fish and that looks absolutely awesome. Do you think I could do this with a weber and slow n sear?
I have done similar on many occasions (without messing up the fish with that much cure and glaze) on the Weber both just with one basket indirect and an offset plate/slow-n-sear...
What kind of wood are you smoking with?
Chef Tom great job!
How about some smoke flavored blooming onions. That's of course if your up for the challenge. It would be awesome tailgating food for some KC Football coming up. Go Chiefs!
Any chance you could do a big smokehouse burger? I saw Malcom Reed's take on it, and I've been curious as to what you would do. Knocked that salmon out of the park!
That real nice! I Love Salmon 😋👍
Def going to try this dude! Looks epic my man
Do you happen to remember what flavor of pellets you used? Thanks!
Bbq frog legs
intrigued by the balsamic in the cure, what does this do? flavor?
I like the taste of the fish! That is a lot of sugar and spices for 1 filet. Do you remember what fish tastes like without all the stuff? Thanks for sharing, I love your video's!
onlychevys Williams
Chevy rules 👍🏻👍🏻😎
Amaizing. I will be doing this
What flavor pellets did you use? Pecan & 🍒?
Biscuits and gravy? Can it be done??...
another home run
What pellet flavor did you use
Awesome salmon.
love the fish recipes. :)
About how long did it take in the smoker?
My bet is 60 to 75-minutes at 250, this depends on the size/thickness of the filet and the temperature of the filet before it's placed on the smoker. Keep an instant read thermometer handy, that'll ensure a good cook. Thanks for watching!
Great video. 😎🤙
Hi there. If I am using a Kamado grill, do I set up indirect and add smoking chips?
chips or chunks would work and you'd want to stay indirect.
Alright, I've held off asking this but I think its time. Chef Tom, can you do a whole hog ?
Pulling the pin bones seems tedious but it’s very enjoyable if you pretend they’re ingrown hairs.
OMG Ray! Amazing Idea! He's so funny:)
Great recepi! Is there a chance to say the degrees also in celcius for the europian fans? I would appreciate that very much. Thank you.
Léon Kuyt just Google it.
I PUNCH POLITICIANS , wow jeez, thx. I did not think about that. Your a lifesaver.
What do you use for cleaning the pliers after the purchase in the hardware store and before the use with food?
Random question.. trying to decide between a traeger or a GMG. Would like to know your pros and cons since u would have a fair idea. Thanks
Rodney Stokes I'm not sure why you'd limit yourself to just those.. Yoder and Memphis are the top brands. Traeger quality has slipped big time in the past few years.
@thirstbuster78 Basically because of price range. Also would have a hard time getting a Memphis in Aus. The GMG and Traeger are my best 2 options at this time
Rodney Stokes I'd definitely go GMG then. Too many complaints with Traeger sadly. They aren't what they used to be.
thirstbuster78 cool thanks
I like my GMG it is a good starter smoker with some good features, but I've also never cooked on a trager so I'm a bit biased
Would a glass dish work as a non reactive surface such as Pyrex
Yes, Pyrex will work just fine.
How bout a salmon cheese ball for the holidays?
Wow, never seen anyone put mustard on fish. When I smoke it, I just do 4 parts brown sugar to 1 part non-iodized salt and mesquite rub. You are a brilliant chef so I trust you, but also would like to know why not just keep that on your fish and smoking it that way instead of washing it off and putting something else on.
Because it would be wayyyyy too salty. Always wash a cure off of fish.
That is why you use a 4 part brown sugar to 1 part salt recipe. My smoked salmon is never too salty.
Amateur tip: Pin bones are easier to remove after cooking. ;-)
Not sure if you’ve done it but how about Mac n Cheese
WOW - what a sensational way to prepare salmon. Could you think about selling your great products in Europe, maybe in Germany 😉 👍👍👍
Hi Chef Tom, today I have made this fantastic salmon dish - very, very nice - Thanks for this video 👍👍👍
If my chef caught me pinboning the salmon that godawful slow I would have a concussion from the screaming
OCTOPUS!
It’s better and easier to pull the bones out after the cure
Pin bone removal looks like it would take me an hour 😱
B Lew nah you'll be good bro its not that many and they're pretty thick so they're easy to pull out 👍🏼
Nothing like a niiiice hot salmon AMIRITE
Smoked at too high of temperature
It’s a hot smoke. Sigh.
Hot smoked salmon, overcooked. Not good.
1st
No way I would be wasting quality Salmon with that much glaze and curing.
Can't stand sweet BBQ on anything!
What a waste turning that nice cut of salmon in generic plasticy protein. If you do not like fish, then do not cook it. Do not try and hide the fact that it's fish. Typical American "cooking".
Fu
@@torch47xx70 it's preference?
You’re an idiot. Smoked fish goes back centuries
Do you even know how good this tastes? I do, I followed this recipe and it’s amazing so stfu.
@@ScottandEmilyStewart Do blame me for you lack of standards and taste.