SmokeyJohn
Member
Can someone recommend a salmon marinade including brown sugar. Thanks
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Thanks for the responses. I made a brine of salt, brown sugar equal parts, a splash of soy sauce and let is sit in the fridge for about 12 hours. Rinsed and dried it and left st room temp for two hours. Before the bull I painted it with maple syrup twice. An hour between coats. Set the bull at 180 for 2.5 hours and pulled it at 130 degrees. I thought it worked very well. The only change I would make would be to pull it at 125. Thanks y’all!I've used the basics of this one on salmon for years. I do add some spice flavoring for personal taste, i.e. garlic pepper, cajun seasoning, etc. Your choices.
https://www.allrecipes.com/recipe/178274/whiskey-marinade/
What temp to you smoke them? Approximately how long?I do smoked filets of salmon or steelhead every couple months. It's a nice break from the heavy meats.
I just put a savory rub on it, oil the skin side and the grates, smoke with cherry/apple. The result can be served with some soy sauce, side of white rice, or put in tacos with a mango, corn, chili relish and a mexican sauce added.
What temp to you smoke them? Approximately how long?