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Smoking salmon in an offset?

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    #1

    Smoking salmon in an offset?

    I’m smoking a brisket today, so I’ll have an offset smoker running at 225-250 all day, but grandpa is on a strict no red meat diet. I picked up a big Atlantic salmon filet for him, but I’m not sure exactly how to smoke this. Most recipes online call for brining overnight, sitting several hours unrefrigerated, and smoking 6+ hours. I’d like to eat at 6:00 tonight...

    What would happen if I just season it and put it on the 225/250 degree smoker for a few hours until it reaches 145? Will it be delicious or dry as cardboard?

    Thanks y’all.
    Tags: None
    #2
    Six hours is way too long.

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      #3
      I should clarify, those recipes called for lower cooking temps. Under 200.

      How long at 225/250?

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        #4
        Salt and pepper the salmon, cover with paper thin sliced onions, lather it down with mayo and sprinkle with Parmesan cheese. Bake at 350 for 20 minutes. Best salmon you’ve ever had.

        You could probably just throw it on the smoker for 30-45 minutes and it would be done.

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          #5
          I put mine on the pellet grill all the time. 45 minutes at 225-250, pull it when it becomes flakey.

          If you want to brine, go with a dry brine since you don't have a lot of time. Mix equal parts brown sugar and salt, cover the filet and leave in the refrigerator until about 1 hour before you want to start cooking it. Pull it out, rinse off the brine and set in front of a fan to dry it off. We usually do this as an appetizer, but I wouldn't hesitate to eat this as a meal.

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            #6
            Google has some good ones.

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