She was by far the best smoked salmon recipe I’ve found yet! 👍🏼👍🏼👍🏼

This is absolutely amazing! Can’t wait to give this a try. Thanks for sharing!

Tried it, loved it! Thank you 😊

Looks simple and good. I’m trying it.

Great video! Thanks for posting!!

Great video, I’m glad you are doing what you love 🤙

My compliments to the chef 👏

Best video with clear instructions! Awesome thank you! Subscribed and liked!

Looks delicious Bad Ash I will give it a try, Thanks

Sounds like a great way. I plan to use your recipe today. Will let you know how it turns out 🤠

That is pretty much what I do, simple and good

Smoking some salmon this evening on the back deck. Had a few questions which your video so kindly answered. Thanks for the great information. Thumbs up. Subscribed.

thanks for the tip ,putting one togather soon

Nice job, Ash!

Catchy Name there Ash. Smoking my first Salmon tonight. Thanks for the tips. After the brine I am using some authentic Canadian Maple Syrup made by a Canadian tribe with some fresh chopped dill and thyme before the smoking. Subscribed!

Nice job Ash. Like it

That is very Bad Ash!!! 🎣🎣🎣

Yum. I live at the beginning when she says “I’m bad ash” and it sounds like bad ass

Great video Ash! Just watched Herb Good's video showing the exact same recipe. Gonna give it a go in a few days. Hoping the 4:1 ratio will be the ticket. I too enjoy catching and bringing fish home to share with family. So far, most of the salmon I've smoked has been pretty low in the salt content but my old man still thinks it's too salty. Hoping this will dial him in more and he'll love it as much as I do :) Can't wait to fire up the smoker again! Love smoked fish! If this works out, I plan on making this my go-to recipe. Need to clear some room in the freezer before fall salmon season :)

Try a wet brine. Same mix ratio, but add 2 quarts of water. Then add in one tbs of each Pepper, garlic powder, and dill weed. Let brine for 12 hours. The dill gives it that freshness, and you can add in a lemon too. Thats my favorite way

OK I’ll give it a try I seen a bunch of executive cooks with similar recipes. But since I know you’re the real deal, i’ll give it a try🍻

What is the brand name & size of that filet knife you have?

Yes

Morten’s tender quick will actually make your fish even a deeper red

Bad ash, wonderful video , thank you… Tried doing everything your way only I have a big chief smoker… Unfortunately I couldn’t control the temperature as hard as I tried… Frustrating to say the least… What model Bradley do you have… I want to get same or something similar… I am learning how to catch salmon in the Skykomish River Washington state… catching pink salmon right now as they run every odd year… Millions of them in the river… The Coho are in the river also… Looking forward to catching one of those for the first time Of course if they are legal to catch… and then also winter Steelhead when that opens up… Skykomish is wonderful river for all of these fish… I will have to check regulations for Coho..I think hatchery Coho are OK to keep… Subscribed…👍

You make it look badash

Very nice instructions,I like how you put the ingredients and cooking instructions in descriptions so you don’t have to keep backing up vido to write it down

Great job, but i have questions Do the salmon absorb any of the sugar ? Is it suitable for ketogenic dite since there's sugar add?

Doing some now in a Big Chief smoker.

I used to do it this way but in winter with a big chief it takes 36 hours to dry properly. so now i pressure can after 8 hours of smoker time. Lasts forever and you can add in extra flavours before canning. I have 8 flats of small and medium mason jars of various atm.

Going to try this recipe. Next fish

Well it does look good and so do you LOL. Can I recommend after salting and washing , make a mix of brown sugar and molasses paint on and then dry to form the pellicule it gives 1 a nice appearance and tastes good too. I am going to smoke tomorrow with some salmon I just finished 5 kg of mullet that is so salty I cant eat it.so a little depressed but I will try again tomorrow as the motto is never to give up and fuck ups bring solutions.

Smart to leave the skin on. Makes it easier to get them off the grate without the actual meeting sticking. When it sticks, it’ll result in ugly pieces. What smoker and wood do you like?

I think I'm in love with this chic

Thank you

Does it matter if all of the brine didn’t dissolved after sitting overnight? Some is sitting on the top.

What electric smoker are you using? Plus have you ever tried putting a honey glaze on it.

How do you keep from all of the ash from depositing on the fish?

Do you rib your fish??? Looked like not, but could be mistaken, mone is close but I use Morgan's stake seasoning instead of salt, use old wood smoker w birtch fire, small fire don't want to build abother for a few years 😅

Well done Ash ... chuck

I use a Traeger pellet smoker. What flavor pellets do you recommend for smoking Salmon?

Hi loved the vid. What is the brand of the filet knife it looks great.

Good video. Although don’t do this to store-bought fish. I did the same recipe and it ended up way too salty. So they must process them with salt or something previously. Only do this for fresh caught. I did two batches of store-bought salmon this way and it ended up way to salty.

I have been cold smoking my salmon for 3 hours then put heat and smoke to get the bacteria out.. will take out at 200.. the albumin starts to leak.. and you say? Thanks I like your recipe

If I had access to this much salmon, I'd maybe hot smoke 2O% of it, cold smoke the rest, pop it in the fridge and eat it every single day for a week 😉 My goodness, what a feast 🥰🤤 Instead, here's me getting ready to smoke my 6 filets of wild sea trout that's supposed to last me a month 😆 With nothing to spare, I'll be cold smoking the lot. It's still very interesting to see what others decide to do with their fish, so thank you for sharing! 👍

Internal temp?

Minimally instructive. What flavor chips do you recommend.

Trying this one today! Gotta smoke my FESH!

brush honey on in the last 30 minutes, adds a layer of flavortown. OR Jalepeno Jelly or Pure maple syrup.

Just did a dry brine like this, only I basted the fish every hour with a mix of 1:1 maple syrup and orange juice for three hours till the pellicle was good. It turned out awesome smoking for 3 hours at approx. 165. My question is, does you’re smoker really pour out the smoke during this? I feel like I have to turn my smoker up to 225 or so to get it to really smoke and then I kill the temp down to 160-165. But then the smoking stops again. Any tips on the smoking portion of this?

Beautiful filets wow

My twist was 30mins before the end, melt some apricot jam in chef mic, then baste over mmmmmmm

Oh yaaaa beautiful

Have you tried cold smoking them?

Why not debone before cooking? (rib bones?)

What smoker is that? Ty

Holy tamole! This vid should be titled how to make 50 kilograms of salmon. What did you do with the rest??😂

How long does this keep?

Want to see a video of canning smoked trout and salmon

She did the exact opposite of what she said not to do. The end pieces of the fish are really thin. The correct way would be to keep the sizes closer to uniform. Then put same size pieces on the same rack then you can take off the smaller/thinner ones first because they will obviously be done sooner.

LOL Thank you for the subscribe Ash! happy face

That’s candy right there.

Someone suggested tea and the wood

Every time I try these recipe's the Salmon comes out tasting like salt cod. What am I doing wrong?

Can she get a like for Everytime she looks up? Lol

Lol GD1 Ash Aloha

There is no cure added to this recipe?

For the smaller pieces that will smoke faster. Just take them off the smoker sooner lol

Try air drying for 24 hours then smoke the fish. I dont tell many people this tip.

Such a pretty woman

Only six hours?

I want to meet her sister "Nice"

Looks great! Here is my recipe, its out of this world!. 1 cup brown sugar 5 tablespoons seasoning salt 1 tablespoon garlic powder 1 tsp celery salt 1/3 cup table salt 3 tablespoons pepper corns

Gotta start cutting off the belly fat and stomach liner.

She's Hot. Oh yes the smoked salmon looks delicious

Cold smoking is better for nutrient preservation. Omega 3 oils will perish with heat. You are depleting your body of nutrients with hot smoke and throwing away a super healthy, clean chinook. The science of cooking food is very important not just taste. Wish you all the very best.

Thats funny becuase electric smokers don't smoke at 175 you must be smoking something