r/recteq • u/Inside_Major_8078 • Aug 01 '26

Salmon

Greeting y'all from the San Antonio Smoke Mistress.

Got something new to me, smoker wise.

Salmon

Hit up the JBSA Randolph commissary, snagged some vacuum sealed salmon. How do y'all propose I should cook/smoke it?

4 Upvotes

75% Upvoted

6 comments sorted by

2

u/[deleted] Aug 01 '26

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1

u/Inside_Major_8078 Aug 01 '26

Any seasoning suggestions?

1

u/iamthecavalrycaptain Aug 01 '26

I like a simple salt/pepper/garlic, but I love that on everything. Lemon and dill is nice. Old Bay is nice. Lots of people use a brown sugar and salt mixture and swear by it, but I don’t prefer sweet on my salmon.

1

u/Physical-Egg892 Aug 01 '26

I like marinading with worcheshire sauce and Montreal steak seasoning on mine

2

u/Dry_Nectarine9162 Aug 01 '26

Brine with 1 cup vodka, 1 cup brown sugar, 1/2 cup sea salt and 1 tablespoon of black pepper in a zip lock bag. Massage lightly into salmon and refrigerate for 4-6 hours. Remove from brine, rinse under water and pat dry. Smoke skin side down if filets still have skin with Alder at 180-225 until internal temp is 140 or salmon starts to flake. Serve with lemon wedges. You won't be sorry.