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Smoke Roasted Salmon (pix)

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Post Fri Aug 17, 2012 7:37 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Griffin's recent post had me craving salmon, and I already had a couple filets in the freezer...so that's what I pulled out for dinner tonight.

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I lightly scored these filets to allow the rub to penetrate. The rub was simple: Smoked Paprika, Dry Mustard, Salt and Brown Sugar.

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I set the grill up for a direct cook and threw in a handful of Maple Chips for smoke....grilled them up at around 375 deg f.

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My wife was doing her "happy dance" while she was eating, so I know it was a homerun. :)
Large BGE
CG Duo with SFB

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Post Fri Aug 17, 2012 8:00 pm
beercuer User avatar
well done
well done

Posts: 2269
Location: Southern Californy
WOW! :shock: That salmon looks delish, Dyal. The rich coloring of it about makes my heart skip a beat. Plus you get the benefits of a Superfood with all its low calorie and nutrition :D
Got beer???

Post Sat Aug 18, 2012 9:10 am
hrchdog well done
well done

Posts: 359
Location: Herrin, IL.
Looks awesome, how long did you grill them for?
Wes
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Post Sat Aug 18, 2012 9:37 am
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Thank you for the kind words! I just had some leftover salmon with some eggs and grits for breakfast. Tasted good today too. :wink:

hrchdog wrote:
Looks awesome, how long did you grill them for?


If I had to guess, I'd say for about 15 or 20 minutes. I grilled them until the internal temp registered 150 deg f.
Large BGE
CG Duo with SFB

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Post Sat Aug 18, 2012 1:39 pm
Griffin well done
well done

Posts: 3312
Location: Dallas, Texas

Happy dance is always a good sign. You done good.

Post Sat Aug 18, 2012 3:32 pm
sroach well done
well done

Posts: 1153
Location: Warrington, PA
KAAAA-POW!

Nice looking Salmon!!!
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Post Sat Aug 18, 2012 11:46 pm
ScreamingChicken BBQ Deputy
BBQ Deputy

Posts: 7342
Location: Stoughton, WI
Wow, that really looks good! The rub added some great color!

A friend of mine occasionally fishes salmon in Lake Michigan. I need to ask him when his next trip will be. :wink:

Post Sun Aug 19, 2012 7:29 am
jfm0830 well done
well done

Posts: 2638
Location: Northeastern MA

Wow that looks really good. I love the sound of that rub.

Dyal_SC wrote:
Thank you for the kind words! I just had some leftover salmon with some eggs and grits for breakfast. Tasted good today too. :wink:

hrchdog wrote:
Looks awesome, how long did you grill them for?


If I had to guess, I'd say for about 15 or 20 minutes. I grilled them until the internal temp registered 150 deg f.


Were you cooking that at a really low temperature, perhaps because of the sugar in the rub? 15-20 minutes seems like a long time.

Jim
2 Large BGEs
Kenmore Elite 6 Burner Gas Grill
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BBQ Site: http://grillinsmokin.net

Post Sun Aug 19, 2012 3:55 pm
Dyal_SC well done
well done

Posts: 3712
Location: Lexington, SC
Thanks a lot, guys!

Brad, SCmustardman tells me that the Boundary Waters are gorgeous. He was telling me about an excursion he went on long ago when he was in his 20's.... :wink:...he used this company: http://www.canoecountry.com/ I would love to take a couple weeks off and camp, canoe, grill and fish the whole time. There is no air traffic or motorized boats in that area apparently, and there is a ton of wildlife you can spot while canoeing from lake to lake. It's definitely on my bucket list. :)

Jim, these were thick Salmon Steaks, and there was a good amount of brown sugar in the rub.....the proportions were 3 TBSP Smoked Paprika, 2 TBSP Brown Sugar, 2 tsp Salt and 2 tsp Dry Mustard. I didn't need a whole batch of this rub, so I made half. I wanted the Salmon to cook evenly without the outside burning from the sugar. So 375 deg f seemed like a good temp to use.
Large BGE
CG Duo with SFB

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Post Mon Aug 20, 2012 5:46 pm
BBcue-Z well done
well done

Posts: 3039
Location: Atlanta-GA
Great looking Salmon Dyal!!
I was planning on smoking some salmon next weekend and these are definitely an inspiration :D
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