Any ideas Salmon Roast

[Bedford]

Local grocer has whole salmon or roasts on sale so we picked up a 3lb roast. There's only 2 of us. I've been looking, but all the recipes I see are for fillets. I'm pretty new to pellet cookers, but I've done a few things. Trying some pulled pork next weekend to impress some family. I have plenty of rubs to choose from, but I was thinking maybe just lemon pepper and dill. I have apple/pecan and hickory on hand. Any ideas would be appreciated.

 

[ACW3]

Lemon pepper, dill, and a butter baste would work. Don't underestimate some of the teriyaki marinades either. As far as pellets, I'd recommend going to the "lighter" side. The apple/pecan (I'm guessing this is a mix you have) would work. the hickory, IMO, is a little "heavy" for fish, but just right for pork.

I'd probably go with a higher temperature so you can "crust" the outside a bit while keeping the moisture inside the crust. The butter or a nice marinade would help with the crust.

Art

 

[Jables]

Just curious what a salmon roast is. It's gotta be either a steak or or a section of filet. Simplicity is hard to beat on salmon. Especially if it's fresh. Salt and pepper it. Cover it with some thin slices if lemon and pull it when it starts to flake with a fork.

 

[Bedford]

They call it a roast. It's just a section of the body between the tail and the head, bone in. I've done them in my old smoker, but the pellet grill works a little different. Thanks for all the help.

 

[Jables]

Ahhh, Colorado. Tough to find fresh salmon there. I guess you get what they provide. I've also used salt, pepper and a really thin coat of mayonnaise and sprinkled brown sugar on top. I guess I'm spoiled. Sometimes we eat salmon like sashimi. Wackem, stackem, and smokem.

 

[TentHunter]

Lots of options for Salmon. All of the above suggestions sound great.

Our favorite is a brown sugar & Dill rub (with a little salt, pepper & red pepper flakes) hot-smoked at about 325° with Applewood smoke for about 45 min - 1 hour. The brown sugar seals it to keep it moist for that amount of time.

 

[limbery]

I do fillets (skin down) in foil with a bit of sea salt, EVOO, and maple syrup....with a vent left open a bit and a high temp....takes about 10 min...
You can do the same with steaks but they hold together better and can be done right on the grill (with a frog mat underneath)

 

[Bedford]

Ok, I poured wild turkey american honey inside and out. Slathered with lemon pepper and sliced lemon and placed on smoke setting. This is 4 hours later. Gonna let it cool off and have some beer crackers with it.

 

[sparky]

that looks mighty good partner.

 

[squirtthecat]

Ahh... I see what you are talking about now. Good stuff - watch the pin bones!

 

[Jables]

Looks good. The tail section is the best.