Moist, Flaky Hot Smoked Salmon on the Offset Smoker

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Behind The Food TV (Formerly Eat More Vegans)

2 жыл бұрын

You’ve probably had cold smoked salmon (aka Lox), but have you ever tried HOT smoked salmon? In this video I make a delectable preparation of Ora King Salmon in a way that’s guaranteed to make your mouth water! For another great way to grill salmon, check out How To Make Cedar Plank Salmon - Fast and Easy • How To Make Cedar Plan... &list=PL5_wF98ziP9bd3rSmjyd2se1Y8M172_-b next!
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Пікірлер: 90

@BehindTheFoodTV 2 жыл бұрын

What's YOUR favorite salmon?

@richardking6462 2 жыл бұрын

King, of course!

@ovnfamily 3 күн бұрын

I just made this recipe a few days ago and it was the BEST salmon I ever had! I have very cheap offset smoker as I’m just getting into bbq’ing this way, so maintaining low temperature was a struggle. I managed to keep it around 180f for 1.5 hours and took it off when the salmon was 125f. It was delicious! One tip: leave the skin on the salmon so it comes off the grill easily.

@BehindTheFoodTV Күн бұрын

Love it!

@DocMatthews0311 2 ай бұрын

Will be doing my first Smoke Salmon on Memorial Day 2024 for the big family! Thank you sir 🙏🏽🙏🏽🙏🏽

@BehindTheFoodTV 2 ай бұрын

Nice! Please come back and let me know how you did!

@chrissanderson8527 7 ай бұрын

Did my first smoked salmon yesterday , came out fantastic, thanks for the tips and guidance!

@BehindTheFoodTV 7 ай бұрын

Congrats on your first smoked salmon success! Don't be surprised if your friends and family start begging you to make it for every gathering now!

@MrMorganca 2 жыл бұрын

Looks delicious, Al! Thanks for the recipe!

@BehindTheFoodTV 2 жыл бұрын

Thanks, Chris!

@bobbicatton 2 жыл бұрын

I haven't tried brining salmon, but it sure looks delicious😊 Thanks for showing Keto ingredients👍

@BehindTheFoodTV 2 жыл бұрын

Hi Bobbi! I have found that it really makes a difference - give it a try! Thanks for watching and taking the time to comment! Al

@paulbush8747 2 жыл бұрын

Great video Al. Kewpie mayonnaise is the absolute best 👌. It's my go to on all sandwiches and dressings. I'm not really big on smoked salmon but will definitely give it a try on smoked tuna. It's so freakin delicious!! Keep up the great work on the videos.

@BehindTheFoodTV 2 жыл бұрын

Thanks, Paul! You know I’ve smoked a lot of things but never a tuna. It’s going on the list!

@TheFishSlayer-dj8mk 2 жыл бұрын

I'm a big fan of smoked salmon, I love the brown sugar and cayenne recipe my friend does, I'll have to get it and send it to you. The spicy sweet and smoke flavors are outstanding.

@BehindTheFoodTV 2 жыл бұрын

Hi Doug! Sweet, smoky and spicy - that sounds awesome! I'll definitely try it when you send it! Thanks for watching - and for everything else that you do! -Al

@AndreaShink 2 жыл бұрын

lol! Kay makes our mayo, and it is THE BEST. Try marinating those green onions in lemon juice-EVOO-salt and char them ... you're welcome! Fun vid today, Al!

@BehindTheFoodTV 2 жыл бұрын

I do love charred green onions, although I haven't tried them with a lemon juice marinade.....putting it on the list!

@RhubarbAndCod 2 жыл бұрын

I'm not going to wade into a #DryBrine / #QuickCure debate... either way it looks pretty delicious Al! I'm all about the seafood- and especially about working with salmon- this season, so this is a great video for me. Personally I'll have salmon any way I can get it. Excellent method, and Kewpie mayo FTW. Nicely done!

@JoeJohnson1 2 жыл бұрын

The salmon looked amazing. I just smoked some wild caught salmon that came out really good, but on the dry side. I'm thinking the brine? Keto brings it up a notch!

@BehindTheFoodTV 2 жыл бұрын

Thanks, Joe! The brine is your friend. Getting the salt into the meat helps it to not dry out from the convection of a smoker.

@pizzapaul94 2 жыл бұрын

Ora King Salmon is great and I love to use it for raw applications like sashimi. Also Kewpie mayo is really the best mayo you can buy! And Dash, but that is a #DryBrine love the video as always Al!

@BehindTheFoodTV 2 жыл бұрын

Hi Paul sorry for the delayed reply. You probably already know that the trimmings that didn’t make it to the smoker made a great sashimi brunch!

@AditiHubbyCookingVlogs 2 жыл бұрын

Super delicious 👍👍

@BehindTheFoodTV 2 жыл бұрын

You are correct! Thanks for watching you two! -Al

@mymountainlife69 Жыл бұрын

great video. Who makes the copper measuring cups?

@BehindTheFoodTV Жыл бұрын

Thanks! These are the cups I use. They are really great BTW. Amazon says they aren't available right now, but maybe this will give you a head-start on tracking them down? amzn.to/3BIKqkU

@gregoryharland6538 2 жыл бұрын

Anyway you can do a video on how to keep your smoker cleaned? Maybe a maintenance video? Also, i seem to struggle with maintaining temps in a drum and offset smoker and I'm unable to keep coals burning for along period of time for things such as pork butts and briskets. Can you make a video for these things? This would be super helpful. Thank you kindly and have a great holiday!!!!!

@BehindTheFoodTV 2 жыл бұрын

Great timing Gregory. I literally told Pat (the guy behind the cameras) when we shot this that I need to clean the smoker and he said “sounds like a video we should make”! I will film it in January - watch for it in February!

@gregoryharland6538 2 жыл бұрын

@@BehindTheFoodTV Awesome/ Could you incorporate how to keep a smoker to temp as well as how to burn coals and wood for a long smoke? This would help me so much. Then you can clean it lol

@j.wimboli9667 2 жыл бұрын

So you smoked the salmon at 185 for 1 HR 45min? At meat temperature 145?

@buzzydj Жыл бұрын

What flavor of wood did you use to smoke the salmon?

@BehindTheFoodTV Жыл бұрын

For this cook, because I was also making brisket in the main chamber, I used post oak. Normally if I'm only doing salmon I try to find a milder wood like Alder.

@TheJaymzie62 10 ай бұрын

Looks delectable. Have you tried dry-quick-brine-curing salmon? Wondering if that would be a good method.

@BehindTheFoodTV 10 ай бұрын

I assume you mean just salting overnight? If so I have, and it’s better than not salting in advance but this method is much better flavor-wise.

@markklis6875 Жыл бұрын

# quick cure is correct, the brine was a wet brine Not a dry brine. Dry brine is put on dry 😊

@SBueno1130 2 жыл бұрын

How long did you dry it out for on the wire rack?

@BehindTheFoodTV 2 жыл бұрын

Hi Stephen - It generally takes about 4 hours to form the pellicle after you take it out of the brine. I've gone up to 24 hours before so don't worry you don't have to be exact. Thanks for watching! -Al

@claundrup 2 жыл бұрын

Your Keto twist got you a new subscriber. I have Sockeye and Coho straight out of the river where I live (BC) so I'll have to trust you on your salmon. Looks amazing and thanks! #drybrine

@BehindTheFoodTV 2 жыл бұрын

Awesome welcome to the channel Claus! I’m a little jealous of your access to fresh Coho! -Al

@clyby2 Жыл бұрын

Sauce is not Keto

@stephenfarrell6794 2 жыл бұрын

Looks good but I pull my salmon when it gets to 130 to make sure it is moist as I don't do the brining. I use John Henry's Pecan rub to get the sweetness.

@BehindTheFoodTV 2 жыл бұрын

Hi Stephen! I haven't tried John Henry's rubs - sounds like you recommend them? You should try the brine once - trust me you'll never go back! Not only does it keep the fish moist, but the smoke really sticks to the pellicle. Thanks for watching! -Al

@stephenfarrell6794 2 жыл бұрын

@@BehindTheFoodTV Yes you should try Joh Henry's they are my go to for most grilling and BBQ rubs.

@michaelprince1914 8 ай бұрын

Never over 200 degrees in temperature?

@brian2359 2 жыл бұрын

#QuickCure! Sorry Al, but guests are always right! Lol. Looks sooooo good!

@BehindTheFoodTV 2 жыл бұрын

#teamdrybrine baby! lol

@SmokingDadBBQ 2 жыл бұрын

Drooling over here 👈

@BehindTheFoodTV 2 жыл бұрын

Good thing you can get really great salmon up there in the great white north, eh?

@Syndogon 2 жыл бұрын

So why the sugar and maple wet brine? I've never understood the reason for it

@BehindTheFoodTV 2 жыл бұрын

Hi Syndogon. My best advice is next time you make hot smoked salmon, put half in my brine and half in a saltwater only brine - I guarantee you'll taste the difference!

@Syndogon 2 жыл бұрын

@@BehindTheFoodTV I was just curious because almost every other smoked salmon talks about a wet sugar brine. I just don't know why it's done that way.

@BehindTheFoodTV 2 жыл бұрын

@@Syndogon think about it like a cross between a brine and a marinade. Make sense?

@ktamaki2007 Жыл бұрын

Agree quick cure.

@BehindTheFoodTV Жыл бұрын

#teamdrybrine lol

@Maplecook 2 жыл бұрын

I also like it hot and moist!

@BehindTheFoodTV 2 жыл бұрын

:-) I see what you did there!

@Maplecook 2 жыл бұрын

@@BehindTheFoodTV Of course you did; you're a fellow meat lover!! Man hugs!! =)

@austinburnett1167 2 жыл бұрын

#DryBrine all the way!

@BehindTheFoodTV 2 жыл бұрын

Absolutely right!

@jamesward9934 2 жыл бұрын

#DRYBRINE

@BehindTheFoodTV 2 жыл бұрын

Heck yeah!

@closeaus88 6 күн бұрын

That a cure

@jimmyoliveri2458 8 ай бұрын

How about this......on vertical, salmon on bottom, bacon on top, and let the bacon drippings going into the salmon....... Or maybe separate the two by putting oysters in between.... 🤯

@gregoryharland6538 2 жыл бұрын

#drybrine #everytime

@BehindTheFoodTV 2 жыл бұрын

Attaboy!

@stephenharris2439 Жыл бұрын

#drybrine

@BehindTheFoodTV Жыл бұрын

Correct!

@JC-og5bx 7 ай бұрын

Damn u butched the presentation hard lol. Fish looks good tho

@BehindTheFoodTV 6 ай бұрын

If the fish looks good, does anything else matter? :-)

@maryhickman1000 2 жыл бұрын

#DryBrine

@BehindTheFoodTV 2 жыл бұрын

#winner!

@richwunderlich9416 7 ай бұрын

#QuickCure

@JMario-kt9xk 2 жыл бұрын

The salmon looked moist, but NOT flaky.

@BehindTheFoodTV 2 жыл бұрын

It was definitely flaky. Thanks for watching J!

@kevinworrick773 Жыл бұрын

So what the hell. I followed your recipe to a T and when it came off the smoker it tasted like I took a bite of a f*cking salt lick? Are you supposed to wash it off or something? I threw away about 4 salmon worth of fish as ALL of it tasted nothing but salt

@BehindTheFoodTV Жыл бұрын

Hi Kevin. I’ve never had that problem. Did you use kosher salt in the brine?

@kevinworrick773 Жыл бұрын

@@BehindTheFoodTV yes, Its not just me but the wife tried it too and it was literally like talking a bite of straight salt.

@kevinworrick773 Жыл бұрын

@@BehindTheFoodTV I even went back and rewatched your video like 4 times after I started it because I was afraid I missed something

@BehindTheFoodTV Жыл бұрын

@@kevinworrick773 I'm baffled, Kevin. I have made this recipe probably a dozen times over the last few years and never had that problem. It almost sounds like you started with smoked salmon instead of fresh, but I'd imagine you would know the difference. I'm really stumped!

@kevinworrick773 Жыл бұрын

@@BehindTheFoodTV It was fresh as we caught the salmon but I must have done something wrong. Ill retry it and see if I screwed something up and let you know when we catch more.