Get the recipe here: cookingsessions.com/honey-smoked-salmon-recipe/

This is sooooo good. I have a Masterbuilt smoker (well worth the money) and only used one tray of chips. I have tried numerous smoked salmon recipes and this is by far the easiest, tastiest I have found. I also did not get carried away with the last wash before I allowed it to dry, and did not do the additional apricot saucing. Still, everyone who has tried it likes the sweetness just the way it is, without the added calories. I will definitely share.

I came here for delicious-mouth-watering smoked salmon and was not disappointed.

@ChefTips

3 жыл бұрын

Thank you for the feedback! Glad you enjoyed it!

Thank you! I'm happy the recipe turned out nicely for you. Glad you enjoyed it!

I had bbq your previous salmon with your 3 ingredients,awesome ! However I had leftover salmon from your 3 ingredients,still in the light brown sugar / soya sauce marinade.from that I continued with your smoke salmon recipe even though I had soya married with salmon..it turned out dilectible, best I ever had...can't wait to try It without soya..😀😀 thank you.P.S I used Pacific pink from Costco . I removed skin prior to prep like yours..

I'd love to fish Lake Michigan! Hope you enjoy the recipe. Thanks for commenting!

Seriously, I love this recipe, and I want to thank you for it, and I am glad it's still on 5 years strong! Awesome!

I absolutely love the time, effort and expertise you have put into this video. Thanks Chef 😀

@ChefTips

Жыл бұрын

Thanks!

It was great and I made an aioli sauce as I served the salmon cold. Lemon, garlic, more garlic, mayo and olive oil. Just poured the lemon and garlic to make a paste and then I added mayo and olive oil and stirred with a whisk. To die for!!! Thank you

@bradfrey586

7 жыл бұрын

What measure?

@MikeJones-yf2xx

6 жыл бұрын

Andrea Price mayo and fish = big yuck

@donreynolds5387

5 жыл бұрын

yeah, its terrible with tuna and in tartar sauce pfft....to each his own

@eldenboi8354

5 жыл бұрын

You forgot to add more garlic

This is the first time trying smoked salmon and I love the recipe. I did change it a little..in with the brown sugar, kosher salt and pepper I added Jamaican Jerk Seasoning into the dry bring and let the mixture sit for 24 hours. After rinsing in cold water and patting dry I sprinkled on Jamaican Jerk seasoning...and slow smoked offset on a charcoal BBQ with hickory chips in a metal smoker. OMG......so darn good. Hope someone else will try this...better than TBone steak anytime

Love your recipe (and also love that smokehouse in Cayucos!). I made smoked salmon for the first time this weekend, using your recipe/instructions, and everything turned out great. I cured the salmon for 5 hours instead of 8 because that's the time I had, and it was still delicious. Allowed the salmon to sit for 2 hours to develop the pellicle, I think it could've used a bit more time than that, maybe another 30-60 min. I used a pineapple jam that a friend made for me, to glaze, and oh man, it was GOOD!! Friends and family LOVED IT!! Can't wait to try again, and keep working at developing my smoked salmon skills! Thank you!!

Jason, thanks for posting this recipe and all your other videos...We made this for a dinner party and everyone said it was their new favorite salmon recipe...we have since tried it on trout and with cherry, apple and pecan wood in the smoker. Thanks again...we enjoy your recipes.

I followed your process from start to finish and it works perfect. Brought some to work and let people try it out. I now have people from work bringing me salmon to smoke. I of course do it. Thanks for a great recipe

Best video around for beginners. Recipe is perfect. Instead of using apricot jam, i'm using maple syrup and artic char instead of salmon. Cheers from Northern Québec.

Made this for New Year's Eve !! Loved it! Thanks for sharing

Smoked salmon is just on another level. One of my favorite foods.

Hi Jason, made these thrice now and they were a hit!! Great recipe, we used Honey instead of Apricot Jam since it was handy.. loved it!! Keep 'em coming!!

@zaynsprmcy6421

2 жыл бұрын

THRICE PLSSSS

Thank you for taking the time and leaving this comment. I like it! Cheers!

Great recipe and, more importantly, great EASY TO FOLLOW, video. Very clear. Video is perfectly shot. Love the commentary ("now I got time for a COLD POP"...classic). Third time around on this one. BIG HIT...and this time I FINALLY remembered the APRICOT JAM! Thanks Chef...I will be following you! Now I am going to have a COLD POP! :)

I get so many compliments on this recipe even from people that don't like salmon. I haven't done the apricot glaze mentioned at the end but it's so popular already I just haven't gotten around to it. I cut my pieces according to thickness and pull the thin pieces first. Thank you so much for this great recipe, I've shared your video many times.

This is a great recipe and the one I've been using for the last 4 years. Everyone who tries it absolutely loves it!

@ChefTips

Жыл бұрын

So happy to hear this!

I'm about to cook this recipe. Thank you for creating the video. Good instructions.

I did my first smoked salmon following this instructions, and it was delicious. It is in the salty side of things, typical of cured meats, good for my taste. Thank you!

Your presentation is so pleasant! Great job! I will definitely have to try this!

I use this recipe quite a bit. I love it , and have even had people who hate fish love it. Really easy recipe and you make the video easy to follow and to the point. I appreciate that you didn’t add a whole life story of why you do it or what ever - just to the point. I have a regular bbq with a side smoker box ( not a pellet grill ) and it works great as well. Thanks!

@ChefTips

4 жыл бұрын

Thank you so much for commenting! Glad you enjoy the recipe.

wow that looks incredible. glad I found your channel Jason. let the binging commence!

@jasonhill1991

5 жыл бұрын

Thats why its food.

Jason, I followed your instructions and it turned out great. I was under short notice, so I only left the salmon in the dry brine for 2 hours. Everyone loved it.

The best cooking show I have ever seen before. I like how you showed the appetizers using the salmon. Most cooking shows don't take the cooked product and display the food as a ready to eat product.

Chef, Thank you so much for this. I tried it for the first time and just like others I ate it all Making another batch today. Thanks Sarge🇺🇸

@hazelbpink

4 жыл бұрын

So, I should double it.....?

It is an awesome recipe. Our family greatly enjoyed it. Thank you for posting it.

@ChefTips

3 жыл бұрын

So happy to hear it!

@danieludjiawan2432

3 жыл бұрын

@@ChefTips hi, may i know how long can the smoked salmon can be put in the freezer? If it is using vacum packaging.. can it be put up to 1 year?

@tylerlewis2061

2 жыл бұрын

It took 8 years for this guy to respond lol 😂

Fantastic recipe and thank you. The best food typically follows basic principles (great ingredients, and old school/simple techniques). I made this and also allowed my salmon to cure overnight. I made one modification in that I cold smoked the salmon for two hours over applewood and then turned the heat on low to reach the desired internal temp. The end result was the best smoked salmon I have ever had and my friends thought so too. I fly to Alaska for fishing trips and always have my salmon smoked by a a local Indian - this recipe was better as the fish was moister.

@ChefTips

3 жыл бұрын

Sounds incredible!

Have been making this for 5-6 years now for holidays and parties, and it disappears fast. I have talked a number of people who say they hate any kind of fish into trying it, and not one has disliked it. Stunned that 1.4K+ people have disliked this video, you explain everything wonderfully and it tastes awesome. As some of the comments have mentioned, perhaps they didn't hear you say to use Kosher Salt? One minor change, I often don't put the glaze or honey on some (or all) of it since my wife doesn't like the extra "sweet", but most people love it either with or without. Thanks much for posting this!

@ChefTips

5 ай бұрын

Thanks for the kind words! So glad you enjoy it!

@Asimo44

2 ай бұрын

Does it really matter what salt you use?

@jphilrose

2 ай бұрын

@@Asimo44 Per my understanding, you would need to adjust the amount of salt if you don't use kosher because Kosher Salt doesn't contain any additives, while table salt does, which means there is somewhat less salt per volume, and some additives may (perhaps subtlety) affect the flavor of the salt . . .

I actually made this exact recipe for a dinner party. It didn't make to the dinner party as I ate most of it, so sorry everyone.

@cultclassic999

7 жыл бұрын

lol good for you! So that's why a lot of good chefs are fat!

@Munaza000

7 жыл бұрын

Lmusa

@gearygodfrey3260

5 жыл бұрын

LMAO🤣🤣🤣🤣🤣

@Dannyboi01

4 жыл бұрын

MOST OF IT? Wow nice self control, I would have eaten everything ! 🤣🤣🤣😂🤣🤣🤣

@jaysen2200

4 жыл бұрын

What they don't know won't hurt them

Wonderful! I'm glad you enjoyed it!

@kateobrien1553

3 жыл бұрын

How do you smoke in an ordinary oven - if you can? I can buy wood chips but don’t know if I need special equipment....

Timeless recipe! I can't wait to try it! Those look delicious!

Terrific! So glad you enjoyed it!

This was my first smoked salmon attempt. Came out owe some. my family literally forgot about the BBQ and gobbled up the salmon at a recent gathering. I stored leftovers I intentionally kept from my family in the fridge for several weeks without any problems. Thank You Jason!

@jonmartinson6830

Жыл бұрын

Wicked awe some!

Sweeeeeeeeeeet peaches man that looks amazing!! Will def make this for tomorrow's Houston Game 👌🏻🍻

You are the MAN Jason!! I've been told I can smoke a decent rack of ribs, but never had tried smoking salmon before. After I luckily stumbled on your video, I followed your instructions and BAM!!...everyone loved the end result!! Thank you so much!!

@ChefTips

9 жыл бұрын

Brent Jeffers Thank you sir!

I’ve been rockin this simple recipe in PNW since Jason released it. I’m sure I’ve commented before but I just made it tonight! I double the ingredients for a larger batch. I add tsp of paprika and garlic. I don’t always have apricot jam so I always glaze with local honey! It’s da Bomb. Thanks chef Jason

@ChefTips

Жыл бұрын

Awesome! So glad you are still enjoying the recipe. The addition of paprika and garlic sounds great! Cheers, Brad!

I'd love to try that sometime. Our smoker only goes down to 150 F.

"Ok salmon is smoking, let's go see what we have in the fridge to drink. Reaches past the beer and grabs a nice cold POP! Puuuuuurfect🤣

@kmandub

4 жыл бұрын

I imagine he calls beers "barley pops"

@kelso2377

4 жыл бұрын

Lot of the ol' timers in the midwest call a bottle of beer "pop". I'm from KS and I've only known any soft drink by the name "pop" as well. But in actuality, beer is "pop" and soft drinks are "soda-pops".

@johnb3225

4 жыл бұрын

@@kelso2377 No. Ol' timers in the Midwest call beer, "beer". In Actuality, Beer Is Beer. Coke and Pepsi are "pop".

@gregromero2349

3 жыл бұрын

😂😂😂😂😂

@Yamigata

3 жыл бұрын

@@johnb3225 In the South, beer is beer, Coke is Coke, Pepsi is Coke, and all drugs are Coke.

I made this on Sunday. Really awesome. I actually combined recipes from this video and another video. I used the brine in this recipe and only had time for a 4 hour brine, then let it come to room temp over 2 hours and then put it on a MasterBuilt electric smoker for 45-1 hour at 200 degrees. It turned out awesome. Exceeded my expectations. I even went to the local bagel shop the next morning and put the leftovers on a bagel with cream cheese the next day THREE times! So delicious. Thank you!

@ChefTips

4 жыл бұрын

Nice! Thank you for commenting!

Outstanding! I did it with a bit less brown sugar (limited by stock on hand), and it turned out great.

Thank you for putting this up, i've bean learning how to make my own cured and smoked meats and this is a great help.

The best recipe ever

@ChefTips

3 жыл бұрын

Thanks a lot 😊

@donnyc9430

3 жыл бұрын

I wouldn't say the best

+1 for this recipe. I made some salmon using this recipe a few weeks ago and it was excellent! The dry brine was easier for me than wet brines I have tried, and the result was perfect. I used an electric smoker with hickory wood. Thanks!

I have smoked salmon for a few years now and this is an AWESOME recipe. It actually is easier than the recipes I have used in the past and has a better flavor. I modified the brine slightly by adding 1/2 tablespoon of dry dill into the brine. Also, during the smoke process, I found it to be better to baste the apricot on at the one hour mark to give it more time to set in and glaze instead of the last half hour. I suspect that may be due to differences in smokers, as some have water pans.

If I close my eyes, it sounds like Vince Vaughn is teaching me how to cook :)

@jasonhill1991

8 жыл бұрын

+JRScrambo Ha ha! Thanks for the laugh!

@ashleyzeleznik5388

7 жыл бұрын

hahahaa omg

@ryanlewis194

7 жыл бұрын

Juan Ulysses , Lololmfao!!! 100%. Wedding crashers Vince Vaugn.! "crab cakes"

@KatotownUSA

7 жыл бұрын

LMAO a million views and my stupid comment is #1 And they said I'd never amount to anything!

@user-sq1qg8xh1g

7 жыл бұрын

Sounds more like Jimmy Kimmel to me;)

for some reason, you just seem like a really good person. thank you for the recipe and i will be trying it soon!

@jasonhill1991

4 жыл бұрын

Thank you! Hope you enjoy the recipe.

@siatia5547

4 жыл бұрын

Jason Hill eww fake

@ChefTips

3 жыл бұрын

Thank you so much.

I've tried on making it following your recipe and it came out very delicious ;) For me, dry brine is working better than liquid one since I get used to mixing dry ingredients, but it's depended on cooking style. Since my family like herb and strong taste, so I added more salt and more black pepper mixed with ground parsley. Thanks for kind advice. I enjoy making & eating it!!

this is absolutely amazing, thank you very much for sharing this Jason.

@ChefTips

10 жыл бұрын

You're welcome! Thanks! Jory F

For a written versions of this recipe (with annotation): Salmon Fillet: Rinse under cold water Pat dry with paper towels Check for bones (and remove). Cut into sections Dry brine: 2 cups brown sugar 1/2 cup kosher salt Pepper (optional) In a glass/plastic pan/tray, layer and pack salmon and dry brine Cover with plastic wrap, let sit in fridge 8 hours/overnight to cure Smoke: Remove salmon from cure Rinse under cold water to remove salt&sugar Pat dry with paper towels Place on rack and let sit at room temp to dry and form pellicle (1-2 hours) Note: good airflow helps Smoke at 150F for 2 hours At 1 hr 30, glaze with something sweet (Apricot jam or similar, honey also works) Salmon will be done when it's pink throughout and flakes easily Note: Recommended internal temps for Salmon vary _wildly_ depending on source. Most websites recommend 140F or so, but some sources go a low as 120F.

@Ramonet3000

2 жыл бұрын

Awesome 👏🏾 Thanks 🙏🏾

Awesome recipe, thanks Jason. I have been trying all sorts of different salmon recipes for Scott and I really think he will like this. Unfortunately, I have an old school smoker that has to be controlled with wood. I hope I don't screw it up. But if it comes out nicely, I'll share photos with you. If not, you won't hear from me bwahaha ;D

@ChefTips

10 жыл бұрын

Thanks Beth! I can't believe I'm just now seeing this comment! Hope the recipe turned out OK for you!

@NyQuilDonut

6 жыл бұрын

I guess it didn't come out nicely lol.

@grlygirl1264

6 жыл бұрын

I have an old school wood smoker and a Traeger... I think the old school wood smoker if more fun to work with because it's a challenge.

@denniswoods8894

5 жыл бұрын

Nothing beats a wood smoker!!!

@donreynolds5387

5 жыл бұрын

I made exactly as you described. I measured the ingredients exactly. The only difference is I had more than twice as much salmon and some pieces weren't as thick. I rinsed it completely and there wasn't even any pepper specks left. I went 8 hours in the fridge with the dry rub. I tried a few of the thinner pieces so far as its still smoking but at a lower temp....about 125 F. The pieces I tried were waaaaay to salty beyond belief,almost inedible. Im keeping my fingures crossed that the thicker pieces are a LOT less salty. I don't understand? Usualyy everything I smoke or make always turns out excellent. Sad part is....you cant fix oversalty

Thanks for your comment! So glad you enjoyed the recipe!

Thanks a million. I tried this recipe in my Masterbuilt electric smoker with Pican Wood chips and it turned out great.

Hi Chef what kind of wood did you use to smoke the salmon

@ChefTips

10 жыл бұрын

This was apple wood.

Nothin like a nice cold pop while you’re waiting for your salmon to finish smokin 😂

@fistteam

5 жыл бұрын

@ BigGucciPimpin Or 12...Or 24...

@domtron8873

4 жыл бұрын

Naw, sugar is for babies. BEER son!

@backdraft57

3 жыл бұрын

Lol

Tried this a couple weeks ago and it was delicious. Thanks for the video!

Awesome recipe! Going to use this today, i will say i had a old wise man once tell me not to clean the smoker but once a year because it enhances the flavors to have them all in there mixing and i have to say its been a game changer

i've tried this recipe several times now and it's awesome. i have a question though, you say to smoke for two hours on a pre heated grill at 150. my grill tends to creep up to 165 during the two hours is that an issue?

@ChefTips

8 жыл бұрын

+gnittillc Not really. Maybe pull it off a little sooner.

@briansmith644

7 жыл бұрын

gnittillc I

Recipe starts at 1:06 2 cups dark brown sugar 1/2 cup kosher salt 1 tablespoon of fresh cracked pepper 150° 2hrs

Awesome! Thanks for offering your feedback!

This looks delicious. Definitely going to try it some day!

If you leave the fish in the brine for about a day and a half you can eat the fish like that. It's fine and tastes amazing

"thanks for tubing in" clever

Jason Hill - I have been following this recipe each time I do a smoke salmon for the past several years. Time for a pop!!

@ChefTips

Жыл бұрын

Haha, awesome! Glad you like it!

I love this video. Thanks for uploading

Here in Chile the package for our salmon is the skin, and usually it is still flopping around!

@ChefTips

10 жыл бұрын

Best way to get it!

@ChileExpatFamily

10 жыл бұрын

Chef Tips Now that I no longer live in the former USA, I am always amused at the mandatory packaging for everything and what a waste it really is as well as what a cost $$ it adds to every product I used to buy.

i'd like mine with creamy horseradish, capers and some onions please.

Every time I do smoked salmon I come back to this video. Thanks for the awesome tips!

Thanks for recipe, works great! Also really good on white fish.

Im not sure if i missed it, but is there an internal temperature the salmon should reach?

@ReidMub

8 жыл бұрын

+shady039 it should reach between 55C and 70C depend of what texture u prefere. for me it's always 55C 60C max

@shady039

8 жыл бұрын

+Keven Reid I really appreciate your feedback, this is my first time smoking salmon so I'm excited to see how it turns out!

@JoelSapp

8 жыл бұрын

+Keven Reid That's about 150F for all you that don't know SI units.

@TheUmbrex

6 жыл бұрын

ye utube should add some way to ffw orrew their vids

@Ivan_Gbs

6 жыл бұрын

Joel Sapp hey thanks man. Saved me the time of looking it up! Lol

I've been repeating one section a million times 2:59 Where Chef Jason wraps his dish like a BOSS!!!! It always takes me 20 minutes to get the damn plastic sized and cut and then wrapped. This guy takes 3 seconds

You're welcome! Thanks for commenting.

This looks delicious! Thanks for the video!!

Why do u torture me in the middle of the night when I am hungry ...

@ChefTips

8 жыл бұрын

+bear Bob Not my fault. I didn't send you this lol. You looked it up on your own!

@bearbob5289

8 жыл бұрын

NO ITS BRIBERY!!!!!!!!!!!!!!!!!!!! THE THUMBNAIL!!!!

oh my god what kind of alien brown sugar is that???? It looks like it's freaking alive !!!!

@ChefTips

9 жыл бұрын

Ha ha! It's alive!

@thomasrudder9639

6 жыл бұрын

I thought I was tripping

@kittielle

6 жыл бұрын

It could be Demerara sugar. 😀

@vic10us

5 жыл бұрын

Brown Sugar should be moist. If it's dry, you're doing it wrong. :)

@Frindleeguy

5 жыл бұрын

Get clay sugar keepers off Amazon. Life changing.

Best smoked salmon I've ever had. Absolutely amazing. A whole salmon fillet doesn't last the night in my house when I use this recipe

Jason, I watched this TEN years ago for my first salmon smoking and it worked great!!! Since then I've been married, had three kids, divorced, three moves and three states later I have started smoking fish again and...found your video again!!! Still works hahaha

@ChefTips

2 ай бұрын

Wow! I'm so glad you rediscovered the video after nearly a decade! Time flies. Can't believe it's been 10 years since we filmed this video!

nice video. Just one tip. Initially rinsing off your fish or meat is completely useless, and in some rare occasions can cause cross contamination by spreading bacteria into your sink. There is nothing your rinsing off your fish that wont be killed by the smoking process.

@brucewayne-ej3cx

6 жыл бұрын

fglend73 sugar burns in a smoker at certain temps ♨️

@ronvavra

6 жыл бұрын

don't agree. unless your fish is that day fresh, it develops a kind of fishy film that is off putting. I don't know the science but I know how to cook. A quick rinse and the fish is nice and fresh smelling again.

@joshuah.9687

6 жыл бұрын

Also, if you stop licking the inside of your kitchen sink you won't pick up any contaminants! j/k, just a quick spray of bleach cleaner and your good. ;)

i was about to cook this until i heard "8 hours"

@dmytroterekhov8633

3 жыл бұрын

What the issue with 8hrs?

Truly delightful! Thanks for this great video!

Absolutely lovely. We have used your recipe & method many times. Perfect results every time.

I followed your instructions as directed but after leaving the salmon out for 2 hours on my counter to achieve room temperature, I came back only to find that my cats had eaten the salmon! Why didn't you mention anything about watching out for pets??? I just gave the cats a $24 dinner! Grrrr…

@ChefTips

10 жыл бұрын

Oh no Jetson Oscar ! That stinks! I will include a pet disclaimer in my next video, haha! :)

@wadeflake4781

10 жыл бұрын

I think that you should smoke the cats!

@seanc2213

8 жыл бұрын

Well that was pretty stupid

@thegonz9

7 жыл бұрын

Cats rule!!!!!

@Losttoanyreason

7 жыл бұрын

As the parent of furry four pawed childen, someone has to remind you of such things? That should be common sense, LOL.

first thing i like to do is go catch some salmon...

@timothygibler7653

5 жыл бұрын

You can catch it at Costco.

@smokeylebear1062

5 жыл бұрын

Timothy Gibler yeah with worms 🐛

Made it exactly the same and it was delicious. As a new comer to smoking and BBQing this was very easy, very helpful and very enjoyable to make

You could smoke two joints before you smoked two joints before you smoked yer salmon

@brucewayne-ej3cx

6 жыл бұрын

Ibturbo that's too much. Just take a home wrecking dab and call it a day.

I tried to smoke my salmon, but my zig-zags kept fall'n apart.

@deancarver6899

8 жыл бұрын

Couldnt keep the tail lit

@Forevertrue

7 жыл бұрын

ha? Old and stale.

@Houdini774

7 жыл бұрын

Groove on star child, groove on.

@Badger32284

6 жыл бұрын

Too much moisture brother. I think maybe you forgot to pat the fish dry before you rolled it. It worked perfectly for me, now I'm swimming through a stream chasing minnows.....

@billlorenz431

6 жыл бұрын

You should brine the zig zags for 8hours. What’s wrong with you?

Very nice, easy recipe, thank you.. I enjoyed preparing and cooking AND eating this !!

I smoke all the time mainly Novalax. But this time after watching your video thought of using Honey basting. After curing all that bla bla.... Then I cold smoked for 45 minutes. Then I turned on Grill with indirect flame to 200. Because in my grill I can't hold below 200. After an hour I mixed honey, ginger paste, and little sprinkle cajun. Then I basted every 1/2 hour , After couple of hour I turned off grill and let the fish absorb smoke. It came out layered juicy smoked fish. Man it is so delicious. I am a smoked fish junkie , never tried such a great candid smoked fish. Thanks for the upload

@ChefTips

2 жыл бұрын

Wow, sounds delicious! Thanks for sharing your method!

"Just gonna mix this up with ma haynds."

Why sugar? :(

@Aaron-ud6wk

8 жыл бұрын

I think because a mildly sweet smoky flavor is delicious

@fishingcalifornia100

8 жыл бұрын

Why not?

@joroboyvn

8 жыл бұрын

+Arno Meijnen Same question here! The healthiest meat covered with sugar, that's just wrong. lemon, olive oil, salt and pepper is all you need on it.

@AndrewIanWeir

8 жыл бұрын

+Georgi Trifonov because the sugar and salt cures the salmon. Most cures are either sugar or salt.

Thanks a lot chef tips my family loves this were even making it at our Christmas party!!

I been reading lots of recipes on how to smoke salmon and I picked these one out of all of them because it's not as complicated and looks like everyone had great results with it. So wish me luck!!!...i just ordered a little charcoal smoker, some mesquite chips and these winner recipe for my first time smoking anything lol I can't wait!!!

@ChefTips

8 жыл бұрын

+Liliana Keil Hope it turned out for you! Thanks for commenting.

Next time use real salmon, not the farmed stuff. No comparison in flavor and quality.

@tomjohnson2508

7 жыл бұрын

true

@Kamal_AL-Hinai

7 жыл бұрын

jason humphreys how do you tell?

@jasonhumphreys261

7 жыл бұрын

Pale flesh with those bright white stripes in between the flakes of meat is an indicator of farmed Atlantic salmon. It just doesn't taste as good and is horrible for the environment. It is also not healthy to eat.

@Kamal_AL-Hinai

7 жыл бұрын

***** thanks man, now I'll think of you every time a salmon fish.

@bigpoppa3020

7 жыл бұрын

Yeah with fresh water salmon you can rest assured that your food has been eating plastic.

I almost gave a thumbs down because you said “cooooold pop”

@ChefTips

4 жыл бұрын

Ha ha! It was a joke comment back in the day.

Years ago I caught a planted spent spawner trout from a hatchery. I had no idea how to cook this 21" nasty old fish ! Came up with this same recipe in an old book and plugged in my Little Chief smoker. It was wonderful ! I just got a Green Mountain grill and can't wait to do this right. Thanks for sharing !

@ChefTips

2 жыл бұрын

That is awesome! Thanks for your comment!

I tried your recipe yesterday and all I can say is WOW! That is great. I used hickory for the smoking wood. Thanks for sharing with us.

wait a minute,you got rid of all the juice but when you wash you get the fish wet. Wasn't it the whole idea of marinating the fish ? I mean the juice out ? You didn't show the preparation of the grill,how do you the wood and the placement of the water inside the grill. I like your video but I got confused.

@brunolondinese5857

9 жыл бұрын

stenophushispidus mercan rinsing the fish does not reintroduce all of the water that was drawn out during hours of curing.

@starwarsfanforlife

9 жыл бұрын

stenophushispidus mercan All he was doing was washing off the brine. He is using a pellet smoker similar to the Traeger and the pellets are made of different types of wood. All you really need to do is turn on the grill and it maintains a certain temperature and retains some of the smoke flavor from the pellets. (depending on the setting/temperature)