Salmon Ideas?

[archerystud]

My son and I both love smoked salmon. I follow the smoking recipe on the Virtual Weber Bullet HSOforum.

My other favorite is Mojo salmon. Goggle Steve Raichlen and BBQu. It's the Mojo-Marinated Salmon Kebabs on Sugarcane. I skip the sugar cane but if you like a citrus garlic sauce you will like this one.

[Surface Tension]

Lake MI Chinook salmon and ocean run Chinook salmon are completely different.

You have to remove the skin and along with it the brownish red layer from MI salmon.

If you want it drier, poke holes in the tinfoil before cooking to drain the juices.

Or smoke it and no tinfoil needed there.

MI salmon is going to need some help with a marinade or seasonings while ocean run salmon would be a shame to cover up so less is more there.

Someone suggested smoking and then use that in a dip. IMO a perfect use for MI run salmon.

Normally I wouldn't enhance a brine for smoking, salt, water, and in some cases brown sugar but in this case go for it.

[Jim Almquist]

Jim, I think it was you who mentioned removing the dark meat, If not forgive me.. But how do you go about that. These all have the skin on them.

It was Reinhard that mention about cutting out the dark meat or as we have called it the blood bone. You will have to take the skin off in order to remove the dark meat. You will see exactly what you want to remove with the skin off. You can always put the fillet back on the skin when you smoke or cook. The two recipes I mentioned both are made without the skin on. I also smoke without the skin but flip the fillets half way through the smoke cycle.

[Surface Tension]

To get the red meat off you do that when you remove the skin. Instead of getting the edge of the fillet knife close to the skin, let it drift above the skin. If you missed any red meat then just trim it off.