My wife loves baking salmon in the oven. I thought I would be nice and smoke some on our pellet Grill. Needless to say it came out entirely too dry. I did a dry brine overnight and cooked at about 165° for two hours and finished it off with 10 minutes At 300°. The internal temperature came up to about 155°.
A bunch of YouTube recipes said to get the temperature up to 160° but if I had kept going it would’ve been entirely too dry. She likes hers moist. It tasted fine to me when I ate it on a cracker with cream cheese and jalapeño but it wasn’t meant to be an hors d’oeuvre. Is there a way to smoke the salmon and keep it moist? I am going to Alaska in July and hope to have a lot of salmon when I come back.
A bunch of YouTube recipes said to get the temperature up to 160° but if I had kept going it would’ve been entirely too dry. She likes hers moist. It tasted fine to me when I ate it on a cracker with cream cheese and jalapeño but it wasn’t meant to be an hors d’oeuvre. Is there a way to smoke the salmon and keep it moist? I am going to Alaska in July and hope to have a lot of salmon when I come back.
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