5-Cents Smoked Salmon Step by Step With Pics - Page 2

nucci · 09-23-2008, 11:42 AM

I used this recipe over the weekend, and it was the best tasting smoked salmon I have ever made. I used syrup instead of honey. Everyone at work also agreed this was my best also. Thanks a ton for the recipe.

5-Cents · 10-08-2008, 08:18 AM

If you want to kick it up a notch try using japaleno (sp) jelly for the finsh!

flatfishhunter · 10-30-2008, 04:00 PM

I have some frozen Coho on which I will use your recipe. Two questions: Do you use Iodized salt? Have you ever tried taking the skin off the filets b4 brining them?

Thanks for your very helpful post.

Rod

Shox · 03-03-2009, 05:01 PM

thank you for the recipe.

Wallywhacker · 09-09-2009, 11:12 AM

Man...this rocks. It was awesome...thanks very much. Next time I will make sure and skin the slab - salmon and cut the pieces smaller. It is pretty moist....especially where the skin was.

Thanks

Jay

avid_outdoorsman · 09-11-2009, 10:58 AM

Does anyone have some approximate smoking times when using a Traegar?

aquadawg3 · 09-11-2009, 01:59 PM

the coho are out thawing now. I cant wait to try this brine thx.

Scrillznac · 10-08-2009, 04:48 AM

I tried this recipe on a bunch of large trout fillets on Tuesday night. It was outstanding! Thanks 5 cents!

ck21 · 11-02-2009, 08:13 PM

Great recipe! I've always used a simple liquid brine of water, kosher salt and brown sugar. I used most of my fish supply from the freezer with this recipe and am happy to say that this is indeed the best smoked salmon you will eat. Thanks for sharing 5-Cents!

King Fisher · 04-19-2010, 02:23 PM

I just smoked 2-3 hours on a Traeger and then put in oven.

sbwool63 · 04-19-2010, 08:39 PM

thanks for the recipes

elkslayer · 05-10-2010, 07:55 PM

Just pulled my salmon out of the oven. This is by far the best smoked salmon that I have ever had. thank you for this recipe

Bird Dog · 06-01-2010, 11:44 AM

Quote:

Originally Posted by elkslayer

Just pulled my salmon out of the oven. This is by far the best smoked salmon that I have ever had. thank you for this recipe

Ditto. I followed the recipe exactly and was rewarded with a fantastic result. Soooooo goooooood!!!!!!!!!

Thanks 5-cents!

Bird Dog

kevin king · 06-01-2010, 02:52 PM

Quote:

Originally Posted by King Fisher

I just smoked 2-3 hours on a Traeger and then put in oven.

How can you get your temp low enough on the traeger to leave it on for this long??????? As far as I can tell the traeger does not go below 150. I tried this recipe on the traeger and it cooked waaay faster than I would have wanted. I wasnt that impressed........maybe I did something wrong.

pathfinder · 07-15-2010, 11:46 AM

5-cents,,,,Today i smoked up a bunch of Salmon and Kokanee using your recipe !!!!

I have to tell ya it turned out great !

I used honey and i have to say Thanks for the recipe,,even my boy loved it !

Thanks Bob

snohog · 07-20-2010, 05:04 PM

Please tell where is this recipe located ?

Thanks
Bill

demon · 07-20-2010, 05:21 PM

nice

Artwo · 07-26-2010, 03:18 PM

Quote:

Originally Posted by snohog

Please tell where is this recipe located ?

Thanks
Bill

At the very top of page 1 of this thread...............

http://www.ifish.net/board/showthread.php?t=64066

Kenzie · 08-09-2010, 03:46 PM

I just pulled a steelhead out of the oven. Half was Jalapeno jelly, and the other half was honey glazed. My wife who is a fan of dill LOVED this. Next time I think I will only used a 1/4 of the dill (personally not a fan of dill), and use cayenne or crushed red pepper instead. Everyone who has tried it said it was the best ever!
Thanks 5-Cents

09-23-2008, 11:42 AM	#61
nucci Cutthroat Join Date: Dec 2004 Posts: 48	Re: 5-Cents Smoked Salmon Step by Step With Pics I used this recipe over the weekend, and it was the best tasting smoked salmon I have ever made. I used syrup instead of honey. Everyone at work also agreed this was my best also. Thanks a ton for the recipe.

10-08-2008, 08:18 AM	#62
5-Cents King Salmon Join Date: Aug 2002 Location: Beaverton Posts: 8,752	Re: 5-Cents Smoked Salmon Step by Step With Pics If you want to kick it up a notch try using japaleno (sp) jelly for the finsh! __________________ It is better to say, "This one thing I do" than to say, "These forty things I dabble in." --- Washington Gladden The gods do not deduct from man's allotted span the hours spent in fishing. ~Babylonian Proverb http://twitter.com/5CentZ

10-30-2008, 04:00 PM	#63
flatfishhunter Steelhead Join Date: Nov 2002 Location: Beaverton Posts: 141	Re: 5-Cents Smoked Salmon Step by Step With Pics I have some frozen Coho on which I will use your recipe. Two questions: Do you use Iodized salt? Have you ever tried taking the skin off the filets b4 brining them? Thanks for your very helpful post. Rod

03-03-2009, 05:01 PM	#64
Shox Cutthroat Join Date: Feb 2009 Location: Clackamas Oregon Posts: 39	Re: 5-Cents Smoked Salmon Step by Step With Pics thank you for the recipe.

09-09-2009, 11:12 AM	#65
Wallywhacker Steelhead Join Date: Jul 2008 Posts: 161	Re: 5-Cents Smoked Salmon Step by Step With Pics Man...this rocks. It was awesome...thanks very much. Next time I will make sure and skin the slab - salmon and cut the pieces smaller. It is pretty moist....especially where the skin was. Thanks Jay __________________

09-11-2009, 10:58 AM	#66
avid_outdoorsman Cutthroat Join Date: Sep 2007 Posts: 25	Re: 5-Cents Smoked Salmon Step by Step With Pics Does anyone have some approximate smoking times when using a Traegar?

09-11-2009, 01:59 PM	#67
aquadawg3 Cutthroat Join Date: Mar 2009 Posts: 36	Re: 5-Cents Smoked Salmon Step by Step With Pics the coho are out thawing now. I cant wait to try this brine thx.

10-08-2009, 04:48 AM	#68
Scrillznac Chromer Join Date: Aug 2007 Location: Finally back in Oregon!!!! Posts: 770	Re: 5-Cents Smoked Salmon Step by Step With Pics I tried this recipe on a bunch of large trout fillets on Tuesday night. It was outstanding! Thanks 5 cents! __________________ Team NDCA, Team TPOB- Mule Deer Chapter, RMEF, MDF, NAHC, Team "I spend my paychecks at Cabela's"

11-02-2009, 08:13 PM	#69
ck21 Coho Join Date: Feb 2009 Posts: 65	Re: 5-Cents Smoked Salmon Step by Step With Pics Great recipe! I've always used a simple liquid brine of water, kosher salt and brown sugar. I used most of my fish supply from the freezer with this recipe and am happy to say that this is indeed the best smoked salmon you will eat. Thanks for sharing 5-Cents!

04-19-2010, 02:23 PM	#70
King Fisher Tuna! Join Date: Mar 2002 Location: Beaverton Posts: 1,973	Re: 5-Cents Smoked Salmon Step by Step With Pics I just smoked 2-3 hours on a Traeger and then put in oven. __________________ Go Bolts!!!

04-19-2010, 08:39 PM	#71
sbwool63 Coho Join Date: Jul 2009 Posts: 67	Re: 5-Cents Smoked Salmon Step by Step With Pics thanks for the recipes

05-10-2010, 07:55 PM	#72
elkslayer Coho Join Date: Aug 2004 Posts: 99	Re: 5-Cents Smoked Salmon Step by Step With Pics Just pulled my salmon out of the oven. This is by far the best smoked salmon that I have ever had. thank you for this recipe __________________ Nine to five is how to survive, I ain't trying to survive I'm trying to live it to the limit and love it a lot. jay-z

07-15-2010, 11:46 AM	#75
pathfinder Ifish Nate Join Date: Feb 2007 Location: Lebanon Posts: 2,043	Re: 5-Cents Smoked Salmon Step by Step With Pics 5-cents,,,,Today i smoked up a bunch of Salmon and Kokanee using your recipe !!!! I have to tell ya it turned out great ! I used honey and i have to say Thanks for the recipe,,even my boy loved it ! Thanks Bob __________________ Aim Far

07-20-2010, 05:04 PM	#76
snohog Coho Join Date: Jun 2010 Location: Central WA Posts: 56	Re: 5-Cents Smoked Salmon Step by Step With Pics Please tell where is this recipe located ? Thanks Bill

07-20-2010, 05:21 PM	#77
demon Steelhead Join Date: Dec 2009 Location: milwaukie oregon Posts: 126	Re: 5-Cents Smoked Salmon Step by Step With Pics nice

08-09-2010, 03:46 PM	#79
Kenzie Steelhead Join Date: Apr 2009 Location: Eugene, OR Posts: 217	Re: 5-Cents Smoked Salmon Step by Step With Pics I just pulled a steelhead out of the oven. Half was Jalapeno jelly, and the other half was honey glazed. My wife who is a fan of dill LOVED this. Next time I think I will only used a 1/4 of the dill (personally not a fan of dill), and use cayenne or crushed red pepper instead. Everyone who has tried it said it was the best ever! Thanks 5-Cents

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