Kayak Fishing Ultimate Resource

Welcome, Guest
Username: Password: Remember me

TOPIC: Smoked Salmon - Bradley Smoker

Smoked Salmon - Bradley Smoker 10 months 2 weeks ago #1

  • Posts:69 Thank you received: 4 Points:309
  • Whitecourt, Alberta
  • Demonical's Avatar
  • Demonical
  • 50+ Posts!
This is my own recipe, which I adapted from several other smoked salmon recipes, and it just 'worked'.

First off, I prefer salmon filleted without skin. I find the flesh absorbs more of the flavor, without having skin in the way, as it absorbs into both sides of the fillet.

The salmon I am using is from Costco (I am land-locked in Central Alberta). Atlantic Salmon fillets. These are large fillets.

For each fillet:

2 cups dark brown sugar
1/2 cup Kosher salt
1 TBSP coarse black pepper
1-1/2 TBSP Lemon pepper

Rinse the fillets under cold water, them place them on paper towel. Pat dry the fillets with paper towel.

Combine the ingredients well, spread a thin layer on the bottom of your pan... I used large plastic/glass storage containers, that have sealable lids.

Place fillets on the dry 'brine' mixture. Cover with remaining mixture. I prefer to only do single layers of fillets. If I have more fillets to do, I prefer to just use more containers, and continue with single layers of the fillets. Place lids on the containers of salmon.

Place in refrigerator over night.

Next morning, the 'brine' will be a gooey, dark sugary syrup. The salt-sugar combination draws moisture from the fillets, so they will 'firm' up some.
First thing in the morning I turn them all, to ensure I get a nice coating of this nice gooey brine over them all, then return to the fridge.

In the afternoon, like 1:00 pm, remove from the fridge, place fillets on smoker racks. I DO NOT rinse them. I leave them to 'air dry', to form a 'Pellicle' on the outside. So they end up kind of dry-tacky. Then I lightly sprinkle the fillets with Lemon Pepper.

Heat the (Bradley) smoker to 150F. I use Apple bisquets, cannot comment on other flavors of bisquests...

I run the smoke the full time, and set the heat at 150F for 2 hours, then raise the temp to 175F for another 2 hours. You can adjust the smoke flavor somewhat, by how far open you have the smoke vent, on top of the smoker.
The more you have it open, the less smokey the salmon will be.

So: 2 hours at 150F, 2 hours at 175F, Apple wood bisquests. Done.

I hope you give this a shot. And if you do, let me know what you think. Remember, all recipes deserve to be 'tweaked' to suit the personal taste buds. Feel free to try this as is, or add some killer ingredient.

But I have not found anyone who doesn't like it.

It seems to be even better, after being in the fridge, so it's nice n cold.

P.S. I am looking forward to trying this recipe on Walleye.
Last Edit: 10 months 2 weeks ago by Demonical.
The administrator has disabled public write access.

Smoked Salmon - Bradley Smoker 10 months 2 weeks ago #2

  • Posts:4439 Thank you received: 684 Points:12029
  • Silverhill, Alabama, USA
  • basscatlildave's Avatar
  • basscatlildave
  • MOD Squad
  • YakAngler Mod2015 YakAngler Supporter2016 YakAngler Supporter2014 YakAngler Supporter Ambassador MedalPhotographerTravelerReviewerGreen Skull
Do you have my address because this sounds great. :up:
The administrator has disabled public write access.

Smoked Salmon - Bradley Smoker 8 months 2 weeks ago #3

This sounds delightful. I just hope you had a pic of the actual dish.
Need to install a new nerf bar for pickup since I got mine lifted.
The administrator has disabled public write access.

Smoked Salmon - Bradley Smoker 1 month 5 days ago #4

  • Posts:10 Points:33
  • jdcolin's Avatar
  • jdcolin
  • 10+ Posts!
Nice recipe. I have to take note of this.
I got the perfect tonneau cover for safely storing my fishing equipment on truck bed. It's so accessible to use unlike what I got before.
The administrator has disabled public write access.
Find this topic helpful? Why not share it with other kayak anglers?