Smoked Salmon

Johnny West

Well-known member
sorta. I took this chinook salmon shoulder and gave it a dry rub of sea salt and brown sugar for about six hours and then smoked it, off the the charcoal from last night's steak grilling, and added alder for smoke. I didn't think to cut it into strips before the brining but am sure it will be fine and didn't mean this to a bona fide smoke salmon but a quick fix to get the fillet out of the refer. Tonight will be bagels and cream cheese, et cetera.



Grill Master
Staff member
Gold Site Supporter
And red onion and CAPERS!!!

Looks fantastic, Johnny!


Johnny West

Well-known member
Yup, got the red onion and have capers in the ice box. I have
the ones cured in rock salt but only use then in puttanesca.

The commissary didn't have fresh made bagels so stopped
off at the local grocer and got a few asiago bagels. No one
in this area makes onion or poppyseed.

Sass Muffin

Gold Site Supporter
My brother has a friend from Ludington, Michigan.
He caught these in August and they've been experimenting with an Egg for smoking it.
Well done, I say!


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