Alder Smoked Wild Alaskan Sockeye Salmon

Been craving some fish so grabbed a few portions of Costco Wild Alaskan Sockeye Salmon from the freezer to hot smoke. Pre-heated the MAK to 225º using American Broadleaf 60/40 Alder and lightly sprinkled a little seasoning to taste.



Even at 225º, the MAK does a great job at providing ample smoke.



An hour later the Sockeye Salmon easily flaked with a fork. When I was in Alaska last summer, I tried to no avail to get me a bunch of Reds (Sockeye) on the Kenai River It's hard to beat a Sockeye Salmon. It's all good



The money $shot ... A portion of Salmon, lightly smoked with Alder, with a side of corn and a little salad ... Bon Appétit

nice meal partner.

Lookin' good! I'd love me some of that smoked salmon .

I may have to go get a bag of Alder pellets to try on salmon & seafood.

TentHunter said:

Lookin' good! I'd love me some of that smoked salmon .

I may have to go get a bag of Alder pellets to try on salmon & seafood.

Click to expand...

Started using Alder years ago with my other smoker TentHunter. Alder is often used in the North West and especially in Seattle. Has a wonderful taste and aroma. When I normally smoke salmon using my other smoker it takes me at least 8 hours

100°-120°F for 1-2 hours, then increase to
140° for 2-4 hours, then increase to
175° for 1-2 hours to finish

Unfortunately, I can't get that low on the MAK so I'm trying to develop a good 'hot' smoked recipe. I think next time I'll brine the salmon overnight.

smoker pete said:

Started using Alder years ago with my other smoker TentHunter. Alder is often used in the North West and especially in Seattle. Has a wonderful taste and aroma. When I normally smoke salmon using my other smoker it takes me at least 8 hours

100°-120°F for 1-2 hours, then increase to
140° for 2-4 hours, then increase to
175° for 1-2 hours to finish

Unfortunately, I can't get that low on the MAK so I'm trying to develop a good 'hot' smoked recipe. I think next time I'll brine the salmon overnight.

Click to expand...

Could you start it out in the warming tray?

I have cold smoked steelhead trout on my MAK (in the warming tray). If the outside temperature is too warm, I have resorted to using a pan filled with ice to help keep the temps down. It comes out like lox. Easily sliced with a sharp knife and tastes really good on a good bagel (hard to find in NC) or on an English muffin with cream cheese, of course. I use the Alton Brown method of a dry brine to draw out a lot of the liquid from the filets.

Art

Great looking cook Pete!

Interesting. I never think about fish. I'm mostly a shellfish person--you know--shrimp, lobster, crab. Even scallops. But lately I've been enjoying salmon. On top I love lots of lemon and tartar sauce. Your salmon looks yummy, Pete.

Nice looking salmon Pete, good photos. Back in 1967 I spent a yr at King Salmon AFB Alaska compliments of USAF. A whole summer of fishing on the King Salmon River, largest salmon was a 47 lb King. Best vacation I ever had! Smokin Don