Smoked Salmon

[RDAT]

Smoked Salmon for the first time on Pro 575.
Smoked at 165 with Traeger Apple pellets, it took 6.5 hours to reach 150 degrees internal temperature. Salmon outer skin was tough and rubbery. Any suggestions?

 

[JPSBBQ]

Smoked Salmon for the first time on Pro 575.
Smoked at 165 with Traeger Apple pellets, it took 6.5 hours to reach 150 degrees internal temperature. Salmon outer skin was tough and rubbery. Any suggestions?

Yes cook at 400 pit temp to IT of 140 or so. Flip once or just leave skin down whatever you prefer.

 

[CMTiger]

You cooked it way to low imo

 

[BigRed13]

Perhaps too low for too long. I cure mine to get the pellicle then use a smoke tube with grill at 200 for a little more than 2hours. Just enough smoke in the amount of time. Creates a thin outer layer not too tough, thick or rubbery.

 

[FireTechMike]

Traeger app - Vodka Brined Salmon recipe. Sooo good.

 

[Loopy Wafflebrains]

Perhaps too low for too long. I cure mine to get the pellicle then use a smoke tube with grill at 200 for a little more than 2hours. Just enough smoke in the amount of time. Creates a thin outer layer not too tough, thick or rubbery.

How long do you brine yours? I started at 8, went to 6, still too salty. Thanks for the suggestion to do it warmer. my last one went on for just too long. Poor fish deserved better.

 

[Murphy's Law]

I cook at 225 until ~120 and then bump to 350 until 140 or 145. If you have peach paper (what you use to wrap brisket) put the slamon on that and when done the skin will stick to the paper and the fish comes off nice and easy.