I don't know if I've shared a version of this here or not. So, one more time if I already did. I think you'll like this if you like salmon. I sent this to my classmates from the Harry Soo class, so it may read like that context.
First thing was to make sure all the bones are out as best as possible. I run my hand front to back (head to tail) while lightly pressing, to see if any bones are felt. Anything I find gets pulled with some needle nose pliers.
Then I trim to get it more uniform in thickness. The belly is thin and will cook much faster. Since this is the most flavorful part, it would be a shame to overcook it. So, I cut it off as shown. The tail also cooks faster, so it comes off too. When these two pieces finish cooking before the main part, I take them off the smoker. The belly will finish first, then the tail, then the main piece.
![20220119_112406[1].jpg](https://www.recteqforum.com/attachments/20220119_112406-1-jpg.14451/ "20220119_112406[1].jpg")
I put a savory dry rub on salmon, same as red meat. This makes it versatile for serving with about any type of side.
![20220119_113132[1].jpg](https://www.recteqforum.com/attachments/20220119_113132-1-jpg.14452/ "20220119_113132[1].jpg")
Oil the grate on the smoker and the skin with vegetable oil of your choice. I sometimes use a grilling mat that looks like screen. I pull it out of the fridge and directly on the smoker at 200F using apple and cherry for about 2 1/2 hours to 150F-ish in the thickest center, which is above the minimum USDA recommendation. Don't forget to oil the grate on the smoker and the skin with vegetable oil of your choice.
![20220119_125730[2].jpg](https://www.recteqforum.com/attachments/20220119_125730-2-jpg.14453/ "20220119_125730[2].jpg")
When the belly is finished, it's a treat. Very buttery. It doesn't need any extra flavors for help. Eat it right away. There's not much. Share. Goes well with a good red wine or any good beer.
![20220119_130521[2].jpg](https://www.recteqforum.com/attachments/20220119_130521-2-jpg.14455/ "20220119_130521[2].jpg")
We love to make Salmon El Gringo tacos out of the main portion. I make a chopped veggie-fruit medley to go with it instead of the classic pico de gallo or lettuce, cheese, salsa.
My medley
1lb corn cut off the cobb (fresh, frozen, canned)
4 oz diced Anaheim chilis (add/substitute roasted Poblanos, Jalapenos, etc., to suit your taste)
2 cups of chopped mango
1/4 cup red bell pepper
I fry the corn in a skillet with a bit of butter to caramelize it.
![20220119_142435[2].jpg](https://www.recteqforum.com/attachments/20220119_142435-2-jpg.14456/ "20220119_142435[2].jpg")
Chill the corn before adding the mango and peppers.
![20220120_191254[1].jpg](https://www.recteqforum.com/attachments/20220120_191254-1-jpg.14454/ "20220120_191254[1].jpg")
The filet main piece and the medley makes about 10 of the king size (6") tacos.
Soooo gooood! I like it with a lager, heffeweisen, or a light pale ale.
Subtstitute any ingredient you like. I was intending the flavors of the ingredients to be mild to let the salmon come thru. I intended some sweet, a little spice, and fresh acidic fruityness. But everyone has their preferences.
![20220121_173209[1].jpg](https://www.recteqforum.com/attachments/20220121_173209-1-jpg.14457/ "20220121_173209[1].jpg")
The filet main piece and the medley makes about 10 of the king size (6") tacos.
![20220121_173212[1].jpg](/proxy.php?image=https%3A%2F%2Fapis.mail.aol.com%2Fws%2Fv3%2Fmailboxes%2F%40.id%3D%3DVjN-y4wrASVRLe0WTzOr_vi-IppMu7cfLj7ST63CK6f6sy7yB6BQUTQNcFScI-sle-_yRvwBEmPBJUBBLcNMHeNvhw%2Fmessages%2F%40.id%3D%3DAABGJx04uldhYezGFgGaKGBw_hY%2Fcontent%2Fparts%2F%40.id%3D%3D8%2Fthumbnail%3Fappid%3Daolwebmail%26downloadWhenThumbnailFails%3Dtrue%26pid%3D8&hash=f61be837f2bb27cc88a071ac4ffd8d49 "20220121_173212[1].jpg")
First thing was to make sure all the bones are out as best as possible. I run my hand front to back (head to tail) while lightly pressing, to see if any bones are felt. Anything I find gets pulled with some needle nose pliers.
Then I trim to get it more uniform in thickness. The belly is thin and will cook much faster. Since this is the most flavorful part, it would be a shame to overcook it. So, I cut it off as shown. The tail also cooks faster, so it comes off too. When these two pieces finish cooking before the main part, I take them off the smoker. The belly will finish first, then the tail, then the main piece.
I put a savory dry rub on salmon, same as red meat. This makes it versatile for serving with about any type of side.
Oil the grate on the smoker and the skin with vegetable oil of your choice. I sometimes use a grilling mat that looks like screen. I pull it out of the fridge and directly on the smoker at 200F using apple and cherry for about 2 1/2 hours to 150F-ish in the thickest center, which is above the minimum USDA recommendation. Don't forget to oil the grate on the smoker and the skin with vegetable oil of your choice.
When the belly is finished, it's a treat. Very buttery. It doesn't need any extra flavors for help. Eat it right away. There's not much. Share. Goes well with a good red wine or any good beer.
We love to make Salmon El Gringo tacos out of the main portion. I make a chopped veggie-fruit medley to go with it instead of the classic pico de gallo or lettuce, cheese, salsa.
My medley
1lb corn cut off the cobb (fresh, frozen, canned)
4 oz diced Anaheim chilis (add/substitute roasted Poblanos, Jalapenos, etc., to suit your taste)
2 cups of chopped mango
1/4 cup red bell pepper
I fry the corn in a skillet with a bit of butter to caramelize it.
Chill the corn before adding the mango and peppers.
The filet main piece and the medley makes about 10 of the king size (6") tacos.
Soooo gooood! I like it with a lager, heffeweisen, or a light pale ale.
Subtstitute any ingredient you like. I was intending the flavors of the ingredients to be mild to let the salmon come thru. I intended some sweet, a little spice, and fresh acidic fruityness. But everyone has their preferences.
The filet main piece and the medley makes about 10 of the king size (6") tacos.
